This is hands down the best pineapple salsa recipe! It is absolutely delicious plus there's a bonus creamy sauce you can make with the leftover juices!
Course 30 Minutes or Less, Appetizer, Sauce, Snack
Put pineapple, red pepper, onion, cilantro, Serrano pepper, lemon juice, apple cider vinegar, garlic, and salt in a food processor. Pulse until chopped.
Drain the salsa with sieve and save the juice if making cream sauce.
Use in tacos, as a dip, in wraps, over nachos or simply devour with a spoon!
To make cream:
Put all the ingredients except the cilantro in a blender and blend on high until smooth and creamy.
Add in the cilantro and pulse to mix in.
Use as a topping in tacos, as a dip, in wraps, over nachos or simply devour with a spoon!
Notes
This recipe makes 2 different toppings within one recipe.
If you don’t have enough juice from the salsa, use broth to bring it up to 1 cup. The more juice, the more pineapple-like the cream will be. You can also use pineapple juice to get the sweet and salty angle.
You do not have to make the cream if you prefer not to. Simply discard the juice or keep it in for a juicier salsa.
If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not soak them for this method).
This makes about 1 cup salsa and 1 ½ cups cream sauce.
Serving size is ¼ cup but nutrition information is only for the salsa.