California Avocados and pineapple blended together with jalapeno and onions provides a refreshing take on salsa.
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Loading... California Avocado Pineapple Salsa
Total Time: 55 min
Cook Time:
Prep Time: |
Cook Time:
Prep Time:
Nutrition Facts
Nutrition information
per serving
Calories
190
Total Fat
10g
Saturated Fat
1.5g
Trans Fat
0g
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
0mg
Sodium
590mg
Total Carbs
21g
Dietary Fiber
4g
Total Sugars
14g
Protein
1g
Potassium
330mg
Vitamin A 264 IU; Vitamin C 30 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 IU; Folate 52 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Total Fat 15%; Vitamin A 6%; Vitamin C 50%; Calcium 2%; Iron 4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Serves: 8
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Ingredients
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 cup 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 cup 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 diceInstructions
- 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
- 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
- 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
- Remove from grill, let cool and cut into 1/4-inch dice
- 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
Copyright © 2011, Susan Feniger and Mary Sue Milliken
*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.
Did You Know?
It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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