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;

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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

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INSTRUCTIONS:
Start by chopping 1/4 cup of sweet onion…
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Followed by chopping 1 cup of pineapple, or more if you’re feeling extra sweet!

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Next, quarter 10 grape tomatoes…

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… 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.

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Put the avocado in a medium sized bowl…

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… and dump in the sweet onion.

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Then add the pineapple and grape tomatoes.

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

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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!

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

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And add some black pepper, to taste.

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

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Then give your concoction and good mixin’…

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And serve it in a bowl…

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Or a mug…

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… 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).

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*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

5 comments

  1. […] What you’ll need — INGREDIENTS: 4 large Zucchini 1 cup White Onion, chopped 1 pound Lean Ground Beef (90/10) 4 tablespoons Taco Seasoning (get homemade recipe here) 1 (4.5 ounce) can Chopped Green Chilis 1 (8.8 ounce) pouch Uncle Ben’s Ready Spanish-Style Ready Rice 1 cup shredded Four-Cheese Mexican Blend Optional Toppings: Tomatoes, Sour Cream, Lettuce, etc… Recommended Side Item: Avocado Pineapple Salsa (get recipe here) […]

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