This terrific Pineapple Jalapeño Salsa recipe is from Double Eagle Restaurant in Old Mesilla, NM. You won’t believe how easy and tasty it is!
Old Mesilla, New Mexico. If you’re looking for a destination with plenty of choices for amazing food experiences, this is your town. I’ll be bringing you some killer recipes from a few of my favorites, including this fantastic Pineapple Jalapeño Salsa. It’s sweet with just a hint of spice, perfect for a crowd and easy to make a huge batch in no time. It’s the ultimate party food! I’ve made it three times now, and each time the recipe was requested repeatedly. “Joyce, you need to make this…” – request overheard from dad to mom.
The easy Pineapple Jalapeño recipe comes from Double Eagle restaurant (Peppers Cafe) where it’s only the start of an amazing meal if you’re lucky enough to find yourself in Old Mesilla. We were treated to lunch that began with Green Chile Cheese Wontons and a Turquoise Margarita (it’s garnished with a real turquoise stone!) followed by some of the best chile rellenos I have EVER eaten (if not THE best). We had the Big Jim and the Seafood Chile Rellenos; both are dipped in a tempura batter. AMAZING!!
Oh…and props to anyone who knows what a “Big Jim” is. I’d tell you, but what would be the fun in that? Google it if you must! If you know or find the answer, come back and tell me in the comments (no peeking at comments, we run on the honor system around here). There’s a $25 gift card for one of the folks who gets the answer right! Deadline is July 15th. (Hint: the correct answer has something to do with New Mexico, so that should help in your Google searching).
Their margarita menu is also extensive and impressive (ie. I could stay there all night and be perfectly happy trying them all)! The Turquoise Margarita is so fun; I still have my turquoise stone and I’ll keep it forever. The locals like to save theirs and turn them into jewelry – cool, right?
The Double Eagle is also home to the world’s largest Green Chile Cheeseburger. Roasted Mesilla Valley green chiles and a half pound of white New Mexico Queso Fresco cheese drapes over the huge 12 inch burger…I’m pretty sure I could pack it away. And, if not, I’d be happy to take my leftovers with me! They also have the BEST FLAN I have ever had. And guess what? They gave me the recipe. And guess what? I’ll be sharing it with you!
But the most fun we had was visiting a few of the rooms where ghosts are rumored (and documented!) to be present. The building was constructed in the 1840’s and there have been plenty of opportunities for hauntings; Old Mesilla is where Billy the Kid was tried! It was great fun listening to the ghost stories and enjoying their gracious hospitality and delicious food and cocktails. I’m STILL DREAMING about those chile rellenos!! Don’t they look like chile relleno perfection??
But you came here for the Pineapple Jalapeño salsa. Sorry…I get a little carried away when it comes to killer southwestern food. I absolutely ADORE this Pineapple Jalapeño salsa recipe…it uses canned, crushed pineapple and just a few other simple ingredients (I do plan to try it with fresh when I get the chance). The only time you’ll need to pull out a knife is to mince your jalapeños, the rest is just thrown into a pan and simmered for a bit.
I posted the recipe exactly as written by Double Eagle…but I did make a couple of changes (you know it’s impossible for me not to). First, I always double the recipe because the pineapple jalapeño salsa really does go quick! Second, I like to let it simmer briskly for at least half an hour or so to let some of the liquid evaporate (and I still use a slotted spoon before putting into my serving dish). Instead of the vinegar I use the juice of a lime and I also add fresh jalapeño after cooking; I like its bright green color. If you look closely at the photo you’ll see both dull green and bright green colors – that’s the cooked and the fresh jalapeño. What can I say? I like pretty food :)
In any case, you definitely need to give this Pineapple Jalapeño Salsa a try. The Double Eagle is famous and popular for a reason, folks! If you find yourself in Southern New Mexico, be sure to put Old Mesilla on your list of places to visit. And when you do, don’t miss out on your chance to meet the pretty lady in the photo above. That’s Preciliana Sandoval, a fifth-generation native historian who will give you a colorful, interesting and sometimes ghost-filled walking tour of this incredible historic town! Then send me some of your great pics, I’d love to post them here!
- 1 12 ounce can pineapple, crushed
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 tablespoon white vinegar
- 1/2 cup water
- 1 or 2 jalapeños, seeded and chopped
- In a heavy saucepan, add pineapple and juice, sugar, salt, vinegar and water. Stir frequently and bring to a boil and add jalapeños. Remove from heat. Put into a glass bowl. Serve warm or cold.
I typically double the recipe because this is GOOD and it goes quickly! I didn't have white vinegar on hand the first time I made it so I used the juice of one lime. I also like to add minced fresh jalapeño after the mixture is cooled (in addition to whatever I add during cooking) because it stays a bright green and I can control the heat level by adding more at the end if my jalapeños weren't spicy enough. I love to serve this salsa with crispy, salty tortilla chips but it's equally good over chicken breasts!