Smoky Jalapeno + Pineapple Salsa! Mixes items from your pantry with fresh to make a killer salsa for any party--get ready for some heat! Also, how to make the BEST baked chips. via @DashOfEvans
Smoky Jalapeño + Pineapple Salsa #SundaySupper
For the Salsa:
  • 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
For chips
  • 8-10 corn tortillas
  • Cooking Spray
For the Chips
  1. Heat the oven to 400º.
  2. 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.
  3. Bake 5-8 minutes, until crispy and golden. Watch closely because they can burn FAST.
For the salsa
  1. In a large chopper or blender, add diced tomatoes, chipotle in adobo salsa, onion, garlic, cilantro and lime juice.
  2. Pulse until onion is chopped. Add 1/4 cup of the pineapple chunks. Pulse again.
  3. Season with salt and cumin. Pour into a mason jar or container. Add the remaining chunks of pineapple.
  4. Store up to a week in mason jar, refrigerated.