This versatile salsa can be enjoyed as an appetizer with chips, spooned atop grilled fish, or tucked into a shrimp taco. It’s best served soon after it’s made, as the pineapple will begin to leach much of it’s juice if it sits for more than a few hours.
Pineapple Avocado Salsa
This versatile salsa can be enjoyed as an appetizer with chips, spooned atop grilled fish, or tucked into a shrimp taco. It's best served soon after it's made, as the pineapple will begin to leach much of it's juice if it sits for more than a few hours.
Ingredients
- ½ large white onion, chopped chopped
- 1 large Hass avocado, half cut into small dice, half cut into larger cubes
- 1 cup fresh pineapple, diced
- zest of 1 ½ limes
- juice of 1 lime
- 1 tablespoon honey
- ½ cup cilantro, cilantro
- freshly ground black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon allspice
- 1 jalapeño, diced finely
Instructions
- Combine all ingredients in a bowl. Toss to combine. Taste for seasoning and add more salt if necessary. Salsa can be made ahead of time, but is best within 2-4 hours.
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