Barb's Pineapple Cabbage Salsa

barbara lentz


A great salsa, sweet and spicy with a crunch. This recipe is easily adaptable to your own personal liking. You can spice it up more by adding more jalapeno's or less by adding less. If you don't like it real sweet leave out the sugar and pineapple juice or just use less. This makes a big amount so it is great for parties or can it in a water bath for 15 minutes to preserve for later.


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


  • 1 large
    head napa cabbage
  • 1 large
    red onion
  • 4 small
    jalapeno's seeds and membranes removed
  • 1 bunch
  • 5 clove
  • 6 medium
    roma tomatoes
  • 1 c
    fresh pineapple chopped
  • 1 medium
    lemon juiced
  • 1/4 c
    red wine vinegar
  • 28 oz
    can crushed tomatoes
  • 1/2 c
    pineapple juice
  • 1 c
  • ·
    salt to taste

How to Make Barb's Pineapple Cabbage Salsa


  1. Take first 7 ingredients and process in food processor until desired consistancy. Add remaining ingredients taste and adjust seasonings. Refrigerate 24 hours for flavors to blend

Printable Recipe Card

About Barb's Pineapple Cabbage Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican

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