Ingredients
16 oz jar chunky salsa
11 oz can white shoepeg corn (drained)
20 oz can crushed pineapple (drained)
1 sweet onion (chopped)
Instructions
-
Drain the canned ingredients: Thoroughly drain the white shoepeg corn and crushed pineapple to remove excess liquid.
-
Combine the ingredients: In a large mixing bowl, combine the chunky salsa, drained corn, drained pineapple, and chopped sweet onion.
-
Stir to combine: Mix everything together until well combined.
-
Chill and serve: Let the salsa chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve with tortilla chips, grilled meats, or tacos.
Notes
Storage: Store leftover salsa in an airtight container in the refrigerator for up to 3-4 days.
Reheating: This salsa is best served cold and should not be reheated. Just enjoy it fresh from the fridge.
Sweetness adjustment: Add extra pineapple or a touch of honey for a sweeter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
