I'm going to show you how to make pineapple salsa, and the reason why I chose pineapples is because they're such a versatile fruit and it goes with beef, pork, chicken. You name it, it goes with it.
So here I have nice diced pineapple, a nice citrus flavor, a little acidity. I have chopped red onions, and I use chopped red onions because I feel like they're a little more flavorful than white onions and they have a nice, sweet flavor, so it kind of complements the dish here. Stir it up evenly here. And I also love the presentation. You have the red and the yellow contrast. Awesome. And then we have fresh cut cilantro, which, again, is going to add that whole element of freshness. And the lime juice, which pretty much goes on every taco you will ever eat anyways. So we're going to go ahead and add it now, and it will actually open up your taste buds and allow you to taste more flavor in the salsa, as well as the salt. Salt. I add salt to everything.
All right. And this actually will last you about a day or two in the fridge. If you want it to last longer, just don't add the onion. The onions will make the salsa go bad quicker. So you can always pre-cut pineapple, store it in the refrigerator and use it the next day and just cut some fresh red onions and it will be perfect. So here we go. Again, you've got to taste the food before you serve it. Make sure it's balanced. Oh, my god. That is awesome, crunchy, sweet, acidic, colorful. Your guests will love you. Your tacos will love you too. That's how you make pineapple salsa.