Fresh Pineapple Salsa (Salsa de Piña)

  • Serves

    makes ABOUT 5 CUPS


Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple and tomato are a perfect foil for rich meats, stewed chicken, and roasted fish. This salsa recipe first appeared in our August/September 2012 issue with Hugo Ortega's article Special Sauce.


  • 2 cups finely chopped pineapple
  • 12 cup finely chopped cilantro
  • 12 cup fresh lime juice
  • 1 tbsp. sugar
  • 2 tsp. kosher salt
  • 4 serrano chiles, stemmed and minced
  • 1 small red onion, minced


Step 1

Place all ingredients in a large bowl, and toss until evenly combined. Let sit at room temperature to meld flavors, at least 30 minutes.