Fresh Pineapple Avocado Salsa Recipe

My fresh pineapple avocado salsa (Avocado Salsa) is perfect for tortilla slices and is perfect for tacos, fish and grilled stuffing. It’s fresh, simple, fast and absolutely delicious!

This pineapple avocado salsa makes me happy! I mean, look at it’s pretty. More importantly, it’s really delicious. this Pineapple is sweet, avocado cream, only enough calories From jalapeno and lime.

Many people think of sweet recipes for pineapple, such as pineapple upside down cake or carrot cake, but I’m here to tell you This pineapple avocado salsa is incredibleAnd I love it almost all of its favorite taco recipes. It was so nice, it was a spoon on a grilled steak or fish (like grilled swordfish) and the work was great next to a bowl of homemade tortilla chips.

Key Ingredients

• Pineapple: I love this fresh pineapple in salsa and look for a large pineapple with a golden or yellow tone on its skin/skin (which means it will be sweet). Another trick is to smell it. If you smell a little sweet pineapple, you’re on the right track. In the end, it should be firm, but it only gives a little bit when you feel it. Put back anything bruised or soft. If your fresh pineapple is outdated for you, use canned pineapple in light syrup instead, but drain before chopping it and adding it to the salsa.
• avocado: I love the cool, creamy texture of avocado with pineapple. If you are not sure, here are our tips for choosing avocado.
• Red Onion: I love the look of the red onion and think that makes our salsa really beautiful. That is, feel free to use sweet or white onions. I use the bite of the original onion that minimizes the onion as I make the avocado sauce. I chop them up and cover the onions with cold water for 5 minutes. After rapid drainage and rinsing, this process reduces the original bite of the onion a little.
• Jalapeños: Since pineapple is sweet, I like to add some heat with fresh chili. We call for two chili peppers in the recipe, but you can always adapt to your taste. Use two chili peppers for medium spicy salsa but remove the seeds and white film from it (this is where most of the heat comes from). If you like spicy food, leave the seeds.
• Lime and coriander: I like to use the lime peel and juice for this salsa and I am also generous with the cilantro. The sweetness of pineapple is acceptable. If you don’t like cilantro as much as I do, cut it or substitute something else (mint, basil and parsley are great choices).

When you cut a pineapple, first remove each end (bottom and leafy top). Then, cut off the skin/peel with a knife – just follow the curve of the pineapple from top to bottom.

Then, I like to remove coresso I cut the pineapple into quarters and then cut the inner fiber core with a knife. From there, you can cut the pineapple salsa sauce into small pieces.

Now, Sasha is as simple as throwing everything together and serving. Just don’t forget the five-minute steps I’ve soaked the onions in cold water (this makes a big difference, the onions breathe so much!).