Super Salsas to Make the Big Game Epic

Mix Up Your Game Day Spread

And then there were four. 

As the football season comes to a close only the Baltimore Ravens, San Francisco 49ers, Kansas City Chiefs and Detroit Lions remain. As our small way of honoring these four cities, we’re putting a pineapple and local twist on four different salsa recipes. 

Try ‘em all and then let us know which team you’ll be rooting for!

Baltimore, Maryland

Pineapple and Crab Salsa

When you live in Maryland, you’re guaranteed two things: good football and good crabs. Since 2000, the Baltimore Ravens have made the playoffs 15 times and won the Big Game twice (2001, 2013). But there’s something even more ingrained in the soil here and that’s blue crabs. These crabs are native to the Chesapeake Bay and have been harvested since the 1600s, making them an important part of the regional cuisine. 

What better way to support your team than mixing up some Pineapple and Crab Salsa this season?

Recipe adapted from Dixie Chik Cooks

– 1 cup crabmeat, chopped

– ½ Chestnut Hill Farms Perfect Pineapple, diced

– 1 onion, diced

– 1 16 oz. can petite diced tomatoes, drained and rinsed

– 1 jalapeño pepper, diced

– 1 tbsp olive oil

– 3 tbsp sea salt

Mix all ingredients together and refrigerate between 6-24 hours before serving.

San Francisco, California

California Salsa with Pineapple

Traditional California Salsa is made with just five ingredients (tomatoes, onion, cilantro, jalapeño, lime), so we’re going to mix it up a little bit and bring in everyone’s favorite pineapple! 

If you’re looking for some extra spice, try serrano peppers instead of jalapeños—both of which thrive in the temperate climate of the Bay Area.

Recipe adapted from All Recipes.

– 4 large tomatoes, diced

– ½ Chestnut Hill Farms Perfect Pineapple, diced

– ½ large onion, minced

– 3 cloves garlic, chopped

– ⅔ cup chopped fresh cilantro

– 1 jalapeño pepper, seeded and minced

– 2 tablespoons fresh lime juice

– Salt

Mix all ingredients together. Add as much or as little salt as you’d like to taste.

Kansas City, Missouri

Pineapple Barbecue Salsa

Out in Kansas City, they love their barbecue. Seriously, they might love their barbecue more than we love pineapple!

If you’re looking for the perfect topping for your pulled pork, smoked meat, or plain tortilla chips, you won’t go wrong with this tasty barbecue-style pineapple salsa.

Recipe adapted from Barbecue Smoker Recipes.

– 4 large tomatoes, coarsely chopped

– ½ Chestnut Hill Farms Perfect Pineapple, diced

– 1 tablespoon finely chopped flat leaf parsley

– ½ red onion, finely chopped

– 2 green chillies, seeded and finely chopped

– ½ lemon, juiced

– 1 teaspoon freshly ground pepper

– Salt

Mix all ingredients together. Taste, adding more salt according to your preference.

Detroit, Michigan

Botana with Pineapple

For our last regional specialty, we’re traveling up to Detroit. The Lions have never made it to the Big Game, so we want to celebrate them in style. We won’t be whipping up a batch of salsa; instead we’ll be making Botana.

Botana means “snack” in Spanish, but in Detroit it stands for something more akin to nachos. 

– Tortilla Chips

– Refried beans

– ½ red onion, diced

– 1 avocado, sliced

– 1 green pepper, chopped

– 1 tomato, chopped

– 1 jalapeño, seeds removed, cut into rings

– ½ Chestnut Hill Farms Perfect Pineapple, chopped

– 2 cups Muenster cheese, melted

Create a base layer of warm tortilla chips. Top with refried beans, onions, sliced avocados, green peppers, tomatoes, jalapeño, and pineapple. Cover with melted Muenster cheese.

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