Capsaicin Free Pineapple Salsa
Salsa without the heat is something most store-bought options simply refuse to offer — nearly every jar on the shelf sneaks in jalapeño, serrano, or chili powder. This bright, tropical version skips all of that entirely, leaning on juicy pineapple, crisp cucumber, and a zingy hit of fresh ginger to deliver real complexity without a single drop of capsaicin. The lime juice and apple cider vinegar give it that tangy, mouth-watering lift you expect from a great salsa, while the red onion adds just enough bite to keep things interesting. A short rest at room temperature lets the pineapple release its natural juices, pulling everything together into a cohesive, saucy texture that clings beautifully to chips or grilled proteins. Fresh cilantro and optional mint round out the flavor with an herby freshness that makes this feel anything but plain. It comes together in minutes, keeps in the fridge for up to two days, and honestly makes you wonder why salsa ever needed heat in the first place.
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Learn more →Ingredients
6 servings
- 2 cups fresh pineapple, finely diced (about ½ medium pineapple)
- ½ cup english cucumber, finely diced
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 tsp fresh ginger, finely grated
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt, or to taste
- 1 tbsp fresh mint, finely chopped (optional)
Instructions
- 1
Combine the pineapple, cucumber, red onion, cilantro, and ginger in a medium mixing bowl.
- 2
Add the lime juice, apple cider vinegar, and salt. Stir until everything is evenly coated.
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