This Plantain and Pineapple Salsa Fresca is a vibrant and refreshing twist on a classic salsa. Sweet plantains meet tangy pineapple, creating a flavor explosion that's perfect as a dip with tortilla chips, a topping for grilled fish or chicken, or even a side dish with tacos! I love how easy it is to make, and that it comes together really fast.
I came up with this recipe after a trip to Costa Rica. I was blown away by the fresh flavors, and wanted to recreate some of the delicious salsas I had there. I actually got a little bit sunburnt on that trip, silly me, but it was totally worth it! The result? This unbelievably delicious and easy salsa. You won't regret it!
Required Equipments
- Sharp knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
Plantain-and-Pineapple-Salsa-Fresca
A sweet and savory salsa that's perfect for any occasion. This easy recipe blends ripe plantains, juicy pineapple, and fresh cilantro for a flavor explosion in your mouth!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's prep the plantains. Peel them, then slice them thinly. I'm talking paper-thin, almost translucent slices. If you're not feeling like a culinary ninja with your knife, use a mandoline slicer for those perfectly uniform pieces. You know, those things make slicing easier. They're kinda nifty, if you haven't used one.
- Next up, the pineapple! Peel and core it, and then chop the pineapple into small, roughly 1/2-inch dice. This will work well with the plantains.
- Now, toss the plantains and pineapple in a mixing bowl. Give it a little stir, making sure everything is nicely combined.
- Now for the zesty stuff! Add the lime juice to the mixture. I find that about half a lime is the perfect amount for a bowl this size. You can adjust based on your taste and preference for zinginess. Don't go overboard; no one wants a mouth pucker that could launch a rocket!
- Next, add a hefty pinch of salt to the mixture. This really brings out the flavors of the plantains and pineapple. Remember, we're enhancing the sweetness here, so it's important to get the right balance of salt.
- Add the cilantro. Chop about half a cup of cilantro. It’s fine to just roughly chop it up, there is no need to make them perfect and uniform! We are not running a cilantro processing plant, right?
- Finally, give everything a good mix. I like to do this gently so I don't mush up the plantains. Make sure all the slices are well-coated with the lime juice and salt.
- Taste your salsa and make any adjustments you want! Add more lime if it needs more zing or a little more salt to enhance the flavors. Salsa is all about your personal taste preferences. Don't be afraid to experiment!
📝 Notes
- For a spicier kick, add a pinch of chili powder or a diced jalapeño.
- Adjust the amount of lime juice and salt to your preference.
- If the plantains aren't fully ripe, they might not be as sweet. Using really ripe plantains is key for this recipe!
🍎 Nutrition
Calories: 150 kcal
Protein: 2 g
Fat: 1 g
Carbohydrates: 35 g
Fiber: 4 g
Calcium: 10 mg
