1 large avocado
1 cup fresh ripe pineapple (no core) finely diced
Juice of one lime (more if needed)
1 small red onion finely minced
1-3 jalapenos finely minced (see note)
salt to taste
Note: Seed jalapeno if you desire less heat
Mince onion, chilies and prep avocado and pineapple. I minced the onion and chili in a food processor then pulsed in the pineapple next. If you want more defined pieces of pineapple, cut by hand. Then add avocado and mash with salt and lime juice. Mix all ingredients together and adjust to taste. Serve chilled with chips. This salsa also makes a great topping for grilled chicken. Tip: To keep avocado from browning, press clear plastic wrap on top of the salsa so no air can contact the salsa. This kept in the fridge for 3 days with no browning.
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