Kel’s Pineapple Tomato Salsa with Avocado

Kel's pineapple tomato salsa with avocado

Fresh pineapples and avocados were on sale in several different grocery stores the other day – I think they were marking down these items after Cinco de Mayo. Whatever the reason, I was thrilled and decided to make a new salsa with said pineapple, avocado and tomatoes as the base. This stuff rocks – what a great and refreshing salsa that goes great with pork (and I imagine salmon or other fish), or by itself as a delicious and refreshing dip with tortilla chips.

I knew I had a hit on my hands the first time I made this salsa and left it on a counter at work — once my coworkers discovered it they told others they had to try it! I made it a week later when we were at the beach with a bunch of friends, again to many positive reviews. Don’t hesitate to take this to a pool party or picnic this summer — it won’t last long!

Ingredients

Kel's Cafe Pineapple Tomato Avocado Salsa

  • 2 cups fresh pineapple, diced small
  • 2 cups tomatoes, diced small
  • ½ cup sweet onion, diced small (I used Vidalia, my favorite!)
  • 2-3 garlic cloves, minced
  • 2 to 3 tablespoons fresh jalapeño pepper, chopped into tiny pieces (always remember use gloves when chopping hot peppers!)
  • 1/3 cup fresh cilantro, minced
  • 1 ripe (but firm) avocado, diced small
  • Juice from one lime
  • 1 tablespoon extra virgin olive oil
  • Kosher salt to taste
  • Hot sauce to taste (I used jalapeño sauce)

Preparation

Place the pineapple, tomatoes, onions, garlic and jalapeño pepper in a large colander to drain off any extra juice. I put a paper towel on top and gently press it to get rid of excess moisture from the fruit, etc.

Drain pineapple and tomatoes

While that is draining, dice the avocado and sprinkle it with some of the lime juice to help it avoid turning brown.

Place the pineapple mixture, cilantro and avocados in a large bowl and blend well.

Add avocado and cilantro

Add the rest of the lime juice, olive oil, lime juice salt and hot sauce. Stir together until blended.

Mix together all pineapple tomato salsa ingredients

Refrigerate in a covered bowl until ready to serve. As previously mentioned, this goes great with tortilla chips or as a topping for various types of fish.

Let's eat pineapple tomato salsa

Bon appétit!

Eat dink and be merry!

Follow Kel’s Café on Twitter at http://twitter.com/kelscafe

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This entry was posted in Appetizers, Recipes, Vegetables/Vegetarian/Vegan and tagged , , , , , , , . Bookmark the permalink.

5 Responses to Kel’s Pineapple Tomato Salsa with Avocado

  1. Jerry says:

    Looks great! I’ll try it.

  2. ~ Optional Step. I love grilled pineapple, and, I love this salsa made with grilled pineapple. If you do too, grill the pineapple slices on both sides, turning only once, just until grill marks appear, about 2 minutes per side. Remove from grill and let cool prior to dicing and adding to the salsa. Proceed with the rest of this recipe as directed.

  3. Pingback: Looking Back, Looking Ahead: Some Healthy Side Dishes to Start the New Year | Kel's Cafe of All Things Food

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