Beach House Salsa is a fun appetizer with a tropical flair. We’re combining traditional salsa with corn and pineapple for a truly unique dip for tortilla chips or corn chips. This easy dip recipe takes less than 5 minutes to prepare!
You are going to love the tropical flavor combination in this easy Beach House Salsa recipe.
We’re combining salsa with corn, pineapple, and sweet onion for a truly original flavor combination.
This easy dip recipe is perfect for your beach vacation or your Hawaiian party.
Or heck, you can make this salsa any time!
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Key to Success #1 – Use Chunky Salsa for Texture
This easy recipe starts with a jar of chunky salsa, such as Tostitos Chunky Salsa.
It’s important to use chunky salsa so that your dip will have plenty of texture.
Restaurant-style salsas are great, but they are too thin to really work well in this recipe without your dip turning out super watery.
You can choose the heat level based on your personal preferences.
I prefer to use medium salsa, but there is enough sweetness in this recipe to balance out even the hottest salsa varieties.
Make sure you pick up a chunky salsa with your preferred heat level and you’re ready to make the world’s easiest tropical salsa.
Key to Success #2 – Choose White Shoepeg Corn for Exceptional Sweetness
We’re using white shoepeg corn to really amp up the sweetness in this salsa recipe.
It has small narrow kernels that are great for use in this salsa recipe.
Shoepeg corn is known for its sweetness and that’s what we’re going for in our Beach House Salsa.
It works great with the crushed pineapple and the sweet onion.
Shoepeg corn is often sold in a can and is not packed in liquid like most canned corn varieties.
We’re combining the shoepeg corn with crushed pineapple and sweet onion for a tropical salsa that is to die for.
If you’re concerned about the salsa being too runny, you can drain the pineapple then add the liquid back a bit at a time until the salsa gets to your preferred texture.
Key to Success #3 – Chill Before Serving
After you’ve combined the salsa with the corn, pineapple, and sweet onion, it’s time to chill.
Let the salsa rest in the refrigerator in a covered bowl while you get things ready for your dinner.
You can make this salsa ahead of time and let it chill overnight.
When it’s time to serve your salsa, give it a quick stir and you’re good to go.
Serve Beach House Salsa with tortilla chips or corn chips.
I like to serve it with both!
Save this tropical Beach House Salsa recipe to your favorite Chips and Dip board or your Easy Appetizers board.
- 1 jar (16 oz) chunky salsa
- 1 can (11 oz) white shoepeg corn
- 1 can (20 oz) crushed pineapple
- 1 sweet onion, chopped
- In a medium bowl, combine the salsa, corn, and crushed pineapple. Stir in chopped onion until salsa is well combined.
- Chill two hours. Serve with tortilla chips or corn chips.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 24mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g
Nutrition Information Provided For Educational and Informational Purposes Only.