Fiery fruit salsa is a sweet-heat showstopper: chopped pineapple and Roma tomatoes tossed with red onion, orange and lime juice, and a chopped chipotle pepper in adobo sauce, then finished with folded avocado and olive oil. The smoky heat of the chipotle perfectly complements the pineapple's sweetness. It's the salsa that disappears first at every gathering.
SERVES 6-8
Though Fiery Fruit Salsa used to be my favorite salsa, I hadn’t made it in years because it called for a chipotle pepper in adobo sauce. The ingredients in canned chipotle peppers are often questionable; some even contain wheat flour. This salsa would not be the same without these smoky peppers, which I now make from scratch (Chipotle Peppers in Adobo Sauce).
The smoky heat of the chipotle pepper perfectly complements the sweetness of the pineapple perfectly.
INGREDIENTS
2 cups/400 g chopped fresh pineapple
2 Roma tomatoes, chopped
1 small red onion, diced (approximately ¼ cup/40 g)
1 chipotle pepper in adobo sauce, finely chopped
1 tbsp/15 ml of adobo sauce
2 tbsp/30 ml extra-virgin olive oil
juice of 1 orange
juice of ½ lime
2 large avocados, chopped
COOKING INSTRUCTIONS
Combine all ingredients, except avocado, in a medium-sized bowl. When all ingredients are combined, fold in avocado without smashing.
Pro Tips
- Fold the avocado in last and never smash it — the creamy chunks should stay intact against the juicy pineapple and tomato.
- Make your own chipotle peppers in adobo sauce for this; canned versions often contain questionable ingredients, some even wheat flour.
- Chop the pineapple and tomato to similar sizes so every spoonful gets a balanced mix of sweet, smoky, and juicy.
- One chipotle pepper plus a tablespoon of adobo sauce brings proper smoky heat; use half if your crowd is heat-shy.
- Let the salsa sit 20 minutes before serving so the orange and lime juices mingle with the fruit — but add the avocado only at the end.
Frequently Asked Questions
How long does fruit salsa keep?
Best the day it's made. Without the avocado it holds a day in the fridge, and the avocado version should be eaten within a few hours before it browns.
How spicy is this salsa?
One chipotle gives a warm, smoky heat that builds slowly against the pineapple's sweetness. Add the adobo sauce gradually and taste as you go.
What can I serve it with?
Grilled fish and chicken love this salsa, and it's equally good scooped with plantain chips or spooned alongside pork.
Can I use frozen pineapple?
Fresh is much better — frozen pineapple weeps as it thaws and turns the salsa watery. If you must use frozen, thaw and drain it thoroughly first.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Combine all ingredients, except avocado, in a medium-sized bowl.
- When all ingredients are combined, fold in avocado without smashing.
