Name: Cucumber and Pineapple Salsa (No Tomatoes)
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Plant-based
Ingredients: 1 cup finely diced pineapple (fresh or canned, well drained); 3/4 cup finely diced cucumber; 1/4 cup finely diced red onion; Juice of 1 lime; Fresh cilantro leaves from several sprigs, as desired; 1 to 2 jalapeños or other fresh chile peppers, seeded and minced (see tip in Notes); Pinch of salt; Freshly ground pepper to taste; 1/2 medium red bell pepper, finely chopped; 1/2 cup cook fresh or thawed frozen corn kernels

Jump to Recipe

If you’re a fan of salsa but want a change of pace from the usual tomato base, this cucumber and pineapple salsa recipe may be just what you’re looking for.

A lively dip for tortilla chips, served with your favorite kind of margarita, this salsa is also a flavorful topping for tacos and tostadas. Any unused portion can be stored in an airtight container in the refrigerator, where it will keep for two to three days.

How to roast chili peppers for this recipe (optional)

If you can think of it ahead of time, roasting chili peppers is easy to do in an oven, or better yet, a toaster oven (perfect for the compact size, unless you’re doing many at a time).

1 Place chili peppers in a small baking pan or toaster oven tray (either way, lined with foil) and bake at 400º F. for 10 minutes, or until blistered and touched with brown spots; then turn the chiles over with tongs and repeat on the other side.

2 Transfer the chilis to a paper bag, close it shut, and let sit for 15 or 20 minutes.

3 Slip off the skins, remove the seeds, and finely chop. Make sure to protect your hands and eyes, especially when working with very hot chiles.

Yield: 2 cups

Cucumber and Pineapple Salsa (No Tomatoes)

If you’re a fan of salsa but want a change of pace from the usual tomato base, this cucumber and pineapple salsa recipe may be just what you’re looking for.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

1 cup finely diced pineapple (fresh or canned, well drained)
3/4 cup finely diced cucumber
1/4 cup finely diced red onion
Juice of 1 lime
Fresh cilantro leaves from several sprigs, as desired
1 to 2 jalapeños or other fresh chile peppers, seeded and minced (see tip in Notes)
Pinch of salt
Freshly ground pepper to taste

Optional (either or both)

1/2 medium red bell pepper, finely chopped
1/2 cup cook fresh or thawed frozen corn kernels

Instructions

Combine the ingredients (including the bell pepper and/or corn, if using) for the salsa in a small serving bowl.
If time allows, cover and refrigerate for 30 minutes to an hour to allow the flavors to meld. Drain off any liquid that forms.
Serve as a dip for tortilla chips or as a topping for tacos and tostadas. Store unused any unused portion in an airtight container in the refrigerator, where it will keep for two to three days.