Sweet, spicy, and crunchy! We love this tangy blackberry pineapple salsa on tacos, grilled chicken, or for a sweet crunch on salads.
- 4 cups fresh pineapple, diced, about 1/2 a large pineapple
- 1 cup or 1 6-ounce container fresh blackberries
- 2 tablespoons fresh cilantro, finely chopped
- 1 jalapeño, minced
- juice of 1 lime
- 1/4 teaspoon salt
- Prep the ingredients. Diced the pineapple into bite-sized pieces. Remove the seeds and ribbing from jalapeño and mince into very small pieces. Chop the cilantro very fine.
- Combine the ingredients. In a large bowl, add the pineapple, jalapeño, and cilantro. Sprinkle with salt and add the fresh lime juice. Toss the ingredients together then add the blackberries and lightly toss to combine.
- Serve. This salsa is best served right away or store in an airtight container for up to 4 days.
- For spicier jalapeño flavor, keep some of the ribbing (the white lining inside the pepper that holds the seeds.)
- Optional: add 1/2 small red onion finely diced for more savory flavor
- Depending on the ripeness of your blackberries, the color may bleed into the pineapple the more you toss the ingredients together. If you want a pop of color, wait until just before serving to add them.
- Category: appetizer
- Method: toss
- Cuisine: mexican
Keywords: fresh fruit salsa, pineapple salsa, how to make fruit salsa, blackberry pineapple salsa