Shhh, no one has to know how easy this kicked up pantry salsa is. By combing pantry staples with a few fresh ingredients, this Smoky Jalapeño + Pineapple salsa is ready in less than 5 minutes!
This week my friend Sarah at The Chef Next Door is hosting the Sunday Supper link-up with the theme “Spice is Nice”. If you follow me on SnapChat, you know Sarah and I just went on a little trip together to Ohio a few weeks ago. Be sure to check out her blog, her recipes make me drool every day. Below you’ll find a bunch of other recipes to turn up the heat in your kitchen!
Living in the Midwest, tomato season lasts for a month, maybe two tops. I always try to grow my own to can, but my plants never seem to make it. I’m lucky my Mom always cans a bunch of extra tomatoes for me!
In the dead of winter one year, I discovered pantry salsa and I’ve never turned back! Using canned tomatoes and some fresh ingredients, everyone will be begging for more at your next party or cookout. To lighten up this snack, I’ve made baked tortilla chips, too!
If you’ve never tried pantry salsa before, it’s time to jump on the bandwagon! I make my regular salsa at least once a week, lately twice. We use it for SO much: folded into eggs, inside a wrap and on our tacos on Tuesday. Just store in a mason jar in the fridge and it lasts up to a week.
After I mastered the regular recipe, I’ve experimented with different flavors. This Smoky Jalapeño Pineapple might be our new favorite! Even the kiddos are enjoying it. To make it a bit less spicy, just use the chipotles without extra jalapeño. Chipotles in adobo are actually smoked jalapeños in a can, so they do have a bit of heat to them…mostly smoky flavor, though. You can find a blended version in the ethnic aisle, right next to the regular whole pepper varieties. I always grab a few cans to keep on hand in my pantry.
Since I’m on a Biggest Loser Challenge with my fellow twin moms, I’m always looking for healthy snacks that seem special. Making your own baked chips saves TONS of calories and you won’t believe how crunchy they are. You can get 16 chips for 100 calories! Sometimes I even cut my tortillas into 1/10ths for 20 per serving. Can’t beat that!
- 14 oz can diced tomatoes (don't drain!)
- 2 Tablespoons of blended chipotle in adobo salsa (found in the ethnic aisle)
- 1/2 cup fresh chopped pineapple
- 1/2 cup onion
- 2 garlic cloves
- 1 handful of cilantro
- 1/2 seeded jalapeno
- 1 teaspoon Cumin
- Juice of one lime
- Salt , to taste
- 8-10 corn tortillas
- Cooking Spray
Heat the oven to 400º.
Cut each tortilla into 1/8ths. Place a cooling rack on top of your cookie sheet. Sprinkle the tortilla triangles on top. Spray with cooking spray.
Bake 5-8 minutes, until crispy and golden. Watch closely because they can burn FAST.
In a large chopper or blender, add diced tomatoes, chipotle in adobo salsa, onion, garlic, cilantro and lime juice.
Pulse until onion is chopped. Add 1/4 cup of the pineapple chunks. Pulse again.
Season with salt and cumin. Pour into a mason jar or container. Add the remaining chunks of pineapple.
Store up to a week in mason jar, refrigerated.
This salsa is perfect for your next gathering. Be sure to double the batch, though–people truly LOVE chips and salsa.
- Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
- Cajun Shrimp Dip byCooking with Carlee
- Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce by The Hungry Goddess
- Jalapeno Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
- Smoky Jalapeno Pineapple Salsa by Dash of Evans
- Spicy Apricot Chicken Meatballs by My Life Cookbook
- Spicy Jalapeno Chickpeas by Helpful Homemade
- Spicy Peach Chicken Wings by Eat, Drink and be Tracy
- Spicy Sugared Cashews by That Skinny Chick Can Bake
- Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
- Cinnamon Rolls by The Freshman Cook
- Mexican Chocolate Pudding by Pies and Plots
- Peppercorn Shortbread by The Finer Cookie
- Spicy Fudge Brownies by The Chef Next Door
- Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks
by Kimchi Mom
- Devil’s Chicken by Monica’s Table
- East Indian Chard and Lentils by Wholistic Woman
- Fried Chicken with a Kick by A Day in the Life on the Farm
- Grilled Chipotle Pork Chops by Cooking Chat
- Hella-peno Burger by Fantastical Sharing of Recipes
- Jalapeno Popper Pizza by Hardly A Goddess
- Kung Pao Chicken by Palatable Pastime
- Lomo Saltado by Tramplingrose
- Spicy black bean burgers by Simple and Savory
- Spicy Penne all’arrabbiata by She Loves Biscotti
- Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
- Sweet Chili Pork by Cookin’ Mimi
- Tunisian Garlic Chickpea Soup by What Smells So Good?
- Baked Sriracha Sweet Potato Fries by Magnolia Days
- Green Mango Sambal by Food Lust People Love
- Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla
Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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