Pineapple Salsa With Pineapple White Balsamic & Baklouti Green Chili Oil

Bright, fresh, and just a little fiery, this pineapple salsa is summer in a bowl. Sweet pineapple and vine-ripe tomatoes play against smoky cumin and a green-chili heat that builds as it chills. Pile it on grilled fish or tacos, or dig in with a bowl of chips.

Ingredient Spotlight. Our Pineapple White Balsamic deepens the fresh fruit with a bright, tropical sweetness, while our Baklouti Green Chili Olive Oil lends a fresh, grassy heat that carries through every bite.

Ingredients

• 6 Diced Vine Ripe Tomatoes
• 1/2 cup Diced Fresh Pineapple
• 1/2 cup Chopped Fresh Cilantro
• 1/2 Red Onion ( Finely Diced)
• 1/2 Red Pepper (Finely Diced)
• 1 Fresh jalapeño (Seeds Removed & Finely Diced)
• 3/4 Cup North Conway Olive Oil Company Pineapple White Balsamic
• 1/4 Cup North Conway Olive Oil Company Baklouti Green Chili Olive Oil
• 1 tsp Cumin
• 1 tsp Chopped Garlic

Instructions

1. Mix all ingredients and let stand in refrigerator for 1-2 hours before serving.

Chef's Notes

• Give it the full rest in the fridge. That hour or two is what lets the flavors marry and the chili heat bloom through the salsa.
• Control the heat by how much jalapeño you leave in. Remove all the seeds and membranes for a milder salsa, or leave a few in for more kick.

Make It Yours

• For a smokier, deeper heat, swap the Baklouti oil for our Chipotle Olive Oil.
• Add diced mango or avocado just before serving for extra sweetness or creaminess.

Allergens: None of the major allergens.

This recipe was created by Chef Richard Cavallo for North Conway Olive Oil Company.