Monday, March 31, 2014

Avocado and Pineapple Salsa

I love this salsa.  The creamy avocado, sweet pineapple, spicy kick from the jalapenos and the zing from the lime juice all make this one of my favorite salsas of all time. We first ate it with chips to try it out.  At dinner time I grilled some chicken and topped it with the salsa again.  Now that was an amazing light and refreshing meal.  I am sure it will work just as well with pork or fish.  This is only the beginning of salsa season here.... I will buying a lot of pineapple and avocado.

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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