pineapple salsa


Pineapple & Pasilla Chile Salsa created by Philip Warren

This post contains affiliate links read our full disclosure here

6 oz can Crushed Pineapple

28oz can roast tomatoes

2 dried Pasilla Chile Peppers

4 Cloves crushed garlic 

1 TBSP Cumin

1 tsp paprika

Kosher Salt to taste

1 Cup chopped cilantro

½ lime juiced

2 tsp olive oil

1 can dice tomatoes

1 tsp black pepper


Remove stem and seeds from chili peppers.  Put in blender with juice from tomatoes and blend thoroughly.  Strain the mixture into a medium size container.  Add rest of ingredients and mix together.  Put lid on container and let sit in the refrigerator for at least one hour before serving.  

Serve with warm tortilla chips!


Quick Grocery List:
Muir Glen Organic Fire Roasted Whole Tomatoes, 28 Ounce

Dole Crushed Pineapple in Juice, 8 Ounce Cans (Pack of 12)

Simply Organic Cumin Seed Ground Certified Organic, 2.31-Ounce Container

Simply Organic Paprika Ground Certified Organic, 2.96 Ounce Container

Zoe Organic Extra Virgin Olive Oil, 25.5 Fluid Ounce

Kirkland Signature Organic Diced Tomatoes, 7.25 Pound

Kirkland Signature Organic Tortilla Chips, 40 Ounce

Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers

grocery list wscf


Find us over at

Creative K Kids

Author: andreaw

Leave a Reply

Your email address will not be published. Required fields are marked *

One thought on “Pineapple and Pasilla Chile Salsa

  1. It seems so tasty. I am definitely gonna try it.

    Posted on 05/29/2017 at 2:57 pm