Avocado Pineapple Salsa

Flowers are blooming, birds are singing, and summertime is near… So, it’s the perfect time for a salsa-guacamole hybrid that will knock your socks off…

I found this recipe in a Trisha Yearwood cookbook, and initially thought it was insane; avocado and pineapple together!? NO WAY, right? But then I tried it, and it was pretty darn good… I tweaked the recipe a little, to suit my unique tastes*.  Enjoy my step-by-step adventure below;

INGREDIENTS (makes 2 cups):
3 medium Avocados, diced
1/4 cup Sweet Onion, finely chopped
1 cup Pineapple, finely chopped
10 Grape Tomatoes, quartered
3 tablespoons Lime Juice, freshly squeezed
Garlic Salt (2 teaspoons or to taste)
Red Pepper Flakes (2 teaspoons or to taste)
Black Pepper, to taste
1/4 cup fresh Cilantro, chopped
Baked Pita Chips, for serving

INSTRUCTIONS:
Start by chopping 1/4 cup of sweet onion…

Followed by chopping 1 cup of pineapple, or more if you’re feeling extra sweet!

Next, quarter 10 grape tomatoes…

… and open the avocados, discarding the seeds.

Helpful Housewife Note: I slice/chop the inside of the avocado while its still in the skin/peel — After cutting the avocado in half and discarding the seed I gently make cuts in the avocado flesh in a crosshatch pattern; being careful not to break through the avocado peel. Then I use a spoon to easily scoop out the avocado flesh.

Put the avocado in a medium sized bowl…

… and dump in the sweet onion.

Then add the pineapple and grape tomatoes.

And squeeze in approximately 3 tablespoons of lime juice… and mix your creation up a bit.

Add some garlic salt; ideally you should add approximately 2 teaspoons… but sometimes I add more… a lot more! So, trust your instincts, and make your tastebuds happy!

Add approximately 2 teaspoons of crushed red pepper… or more, if your are anything like my husband… He likes a lot of red pepper!

And add some black pepper, to taste.

Chop 1/4 cup of fresh cilantro and toss it in the bowl…

Then give your concoction and good mixin’…

And serve it in a bowl…

Or a mug…

… it really doesn’t matter, because people will love it either way!

On this night, in particular, my husband and I enjoyed our Avocado Pineapple Salsa with some Baked Taquitos (chick here for recipe).

*Trisha’s Original Recipe: In a medium bowl, combine; 3 diced avocados, 1/4 cup finely chopped sweet onion, 1/2 cup finely chopped pineapple, 2/3 cup quartered grape tomatoes, 2 tablespoons freshly squeezed lime juice, 1/4 teaspoon garlic salt, 1 teaspoon red pepper flakes, 1/4 cup freshly chopped cilantro, freshly ground black pepper to taste, and salt to taste. Mix all the ingredients together, and serve with baked pita chips– Makes 2 cups of salsa.

Cook Long and Prosper. Love, the Uncustomary Housewife