Pineapple Jalapeno Salsa
Mix up summer salsa season with this Pineapple Jalapeno Salsa!
Servings: 6 servings
Calories: 195kcal
Ingredients
For the Salsa Bowls
- 6 Flatout flatbreads
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp chili powder
- ½ tsp smoked paprika
For the Salsa
- ¾ cup red onion diced
- 2 cups pineapple diced
- 1 jalapeno seeded and diced
- ½ cup fresh cilantro chopped
- Juice of 1 lime ~1- 1½ Tbsp
- ¾ tsp kosher salt
Instructions
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.
Notes
Freshly made salsas taste better if made ahead of time and refrigerated for 1 hour up to overnight.
Nutrition
Calories: 195kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 683mg | Potassium: 109mg | Fiber: 1g | Sugar: 6g | Vitamin A: 279IU | Vitamin C: 31mg | Calcium: 14mg | Iron: 1mg
