As far as flavor combinations go, sweet and spicy is my absolute favorite. Jalapeño margaritas" I?ll take two! I meant to post this recipe in time for all of your Cinco de Mayo celebrations but life has been so busy and full of change lately. I started a new full-time job, got married, and moved to a new house within two months! If I?ve been quiet on the blog lately, I hope these enormous occasions explain why. Hah! Luckily, this fresh pineapple salsa doesn?t go out of season anytime soon. It?ll add a burst of fresh flavor to your outdoor dinner table all summer long.

I discovered a new favorite food prep hack while testing this recipe. To de-seed a jalapeño, cut the pepper in half lengthwise and then use a melon baller to scoop out the seeds in one tidy swoop. It?s actually pretty satisfying! Removing the seeds from the jalapeños is an important step in this recipe because it keeps the salsa relatively mild. For a spicier pineapple salsa, keep some or all of the seeds.
What I love about this fresh pineapple salsa is that it gets better the longer it sits. The flavors marinate together and intensify as the salsa chills in the fridge, making it a great prep-ahead recipe. When you?re hosting a party or picnic, any work that can be done the night before saves time and stress the day of the event. Just drain off any juice that accumulates in the bottom of the bowl and give the pineapple salsa a quick stir before serving. 

Have you ever added Tajin ...