Mix up summer salsa season with this Pineapple Jalapeno Salsa!
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But back to the balloons. There are balloons everywhere in stores! And I never noticed them before. This past weekend, all 3 of us headed out to do a little grocery shopping. The weather was nice, and we needed a reason to get out of the house for a bit. So as Dad checked off the items on his list, Robbie called out and pointed to all of the balloons in the store. (Yes, even the ones that “got away” and were stuck up on the ceiling of the store…)
As we were checking out, Laura suddenly said, “Hey, you forgot tomatoes!” Wait, I didn’t need tomatoes this week. “But you said you’re making salsa.” Oops, I forgot to tell Laura I wasn’t making traditional salsa. Nope, this week was Pineapple Jalapeno Salsa. Now I love a good traditional salsa (i.e. one with the aforementioned tomatoes), but sometimes it’s nice to mix things up a bit. I’ve been craving pineapple lately, so I decided to use that as the central flavor in this tasty Pineapple Jalapeno Salsa.
But I didn’t stop at just mixing up the salsa ingredients. I also played around with the “chips.” I used Flatout flatbreads to create mini edible bowls for the salsa…and then I used some extra flatbreads to create chips. The bowls and chips are both baked, and they turned out quite well! Laura sampled one of the bowls after I took these photos, and she pointed out that these would be great for summer parties. We’re always looking for an excuse to hang out on the back deck during the summer, so I might just have to invite some friends over and recreate this Pineapple Jalapeno Salsa + homemade chips.
Flatout flatbreads are one of our favorite staples around here. I always keep a package on hand for either fun lunchtime wraps or easy flatbread pizzas. In fact, I used these flatbreads last summer when I made these Taco Salad Bowls. Those bowls were actually the inspiration for creating these miniature versions filled with a fun, summer salsa. I used a round cookie cutter to create these bowls, and then I cut up the scraps to turn them into chips. Well, most of the scraps turned into chips. Robbie snacked on one of them as part of his dinner that night!
What are some of your favorite “non-traditional” salsas? And I bet you’ll also notice all of the balloons in your grocery store on your next trip…I know Robbie does!
Pineapple Jalapeno Salsa
For the Salsa Bowls
For the Salsa Bowls
- Preheat oven to 375°F.
- Brush one side of each of the flatbreads with olive oil. Combine salt, chili powder and smoked paprika in a small bowl. Sprinkle this mixture evenly over top of the flatbreads.
- Using a round cookie cutter (I used a 3½” round cutter), cut 4 circles. (I cut 2 circles each out of 2 flatbreads.) Cut remaining 4 flatbreads as well as the ‘scraps’ into pieces (these will be the “chips.”)
- Press the circular flatbreads into a muffin-tin with the olive oil side up. Spread the “chips” out evenly on a sheetpan.
- Bake at 375°F for 13-15 minutes, or until flatbreads have become slightly crispy. Remove from oven and let cool.
For the Salsa
- Using a medium bowl, add all ingredients; stir until well combined.
This Pineapple Jalapeno Salsa post was sponsored by Flatout Flatbread, but the recipe and opinions are entirely my own.
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