Now in season! Learn what makes our avocados so special & where to find them.

California Avocado Pineapple Salsa

California Avocado Pineapple Salsa
Total time:

55 min

Prep time:

45 min

Cook time:

10 min

California Avocados and pineapple blended together with jalapeno and onions provides a refreshing take on salsa.

ingredients

Serving Size: 8

2 Tbsp. freshly squeezed lime juice
2 Tbsp. tequila
2 Tbsp. brown sugar
1/2 ripe pineapple, trimmed+ and cut into 1/2-inch slices lengthwise
1/4 cups white balsamic vinegar
1/2 small red onion, cut into 1/4-inch dice
1 jalapeño pepper, stemmed, seeded if desired, and minced
1/2 cups chopped fresh cilantro
1 Tbsp. extra virgin olive oil
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 ripe Fresh California avocado, halved, seeded, peeled and cut into 1/4-inch dice

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

  1. In a shallow bowl, combine lime juice, tequila and sugar. Add pineapple and toss to coat thoroughly. Let marinate for 30 minutes. Remove pineapple and set aside.
  2. Transfer marinade to a saucepan over medium heat. Add vinegar and simmer, stirring often until reduced by half. Remove from heat and cool to room temperature.
  3. Preheat grill to medium high. Wipe grill with an oiled towel and place pineapple on grill at an angle. Cook for 6-8 minutes, turning frequently until outside of pineapple is lightly golden and caramelized.
  4. Remove from grill, let cool and cut into 1/4-inch dice
  5. In a bowl, combine pineapple with reduced vinegar mixture. Gently toss in onion, jalapeño, cilantro, olive oil, salt, pepper and avocado. Taste and adjust seasonings as necessary.

Note: If making salsa in advance, refrigerate overnight and wait to add avocado until 30 minutes before serving.

+ To trim pineapple, cut off top and bottom and stand it upright. Cut off the rind, using a sharp knife in smooth downward motions. Remove any remaining “eyes” with the tip of a paring knife. Cut in quarters lengthwise and cut out woody core.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2011, Susan Feniger and Mary Sue Milliken

Recipe Tags

About the author

Reviews

3 reviews

Recent pages: