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
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