Easy Zesty Pineapple Avocado Salsa
Did someone say Cinco De Mayo??? Anyone? Or am I just so excited about this day because Mexican food is my utmost favorite. Mexican food & pizza-- I could eat all day every day :) So today I am bringing you appetizer that goes perfectly with cinco de mayo, but ALSO fun summer theme. Make at any point right now during quarantine or pool side for any parties we finally get to attend this summer! It is super easy, eye catching & amazingly delicious!
This recipe allows you to be creative as well-- if you don't like a certain ingredient, sub it out for something you really enjoy in salsa. To be honest I've never been a fan of sweet salsas, but this has the perfect balance between sweet, zesty, spicy & tangy. It all pairs perfectly & you will be oh so obsessed. Enjoy!
Looking for other Cinco De Mayo themed recipes? HGHF has you covered! Check below.
1 ripe pineapple
4 ripe avocados
2 limes juiced
6 cherry tomatoes diced
2 garlic cloves minced
1/3 cup chopped fresh cilantro
1/4 cup diced red onion
1/8 cup Cotija cheese (optional, omit if DF)
1 cup of chopped pineapple (from after you cut open to scoop out the insides)
3 ears of corn
1 jalapeño deseeded & cut in half
1- 1 1/2 tsp salt
1/2 tsp pepper
2 tsp smoked paprika
2 tsp garlic powder
Preheat the oven to 400 degrees
1. Now roasting the corn & jalapeño ahead of time literally elevates the taste so much. However, if you are in a hurry to make this don't worry about it. However, it tastes so amazing roasted in my opinion I would take the extra little bit. It is very hands off. Peal 3 ears of corn & place on baking sheet. Spray with olive oil, then sprinkle with smoked paprika, garlic powder, salt & pepper on each side on the corn. Then spray each side of the deseed jalapeño with olive oil. Place on sheet as well. Roast in the oven at 400 for 15 minutes. Then take out the jalapeños, but turn the corn & roast for another 15 minutes. Once done, leave on cutting board to cool. Dice up the jalapeño & set aside.
2. In a small bowl add in the diced up cherry tomatoes, minced garlic, diced jalapeño, diced up red onion, diced up avocado, salt. Toss lightly. Then pour the fresh lime juiced squeezed over the avocado, onion & tomato. I really recommend using a juicer so you get every last bit of lime.
3. Cut of the corn from the cobb ( TIP cut the corn off the cob with the cob in a bowl, then cut down, that way the corn kernels don't go flying everywhere & you have it directly in a bowl) Then dice up the jalapeño into small pieces as well. Add both into the bowl with the avocado mixture, mix lightly. Cover with plastic wrap then place in refrigerator to meld together as long as you can wait :)
4. Then you will work on your pineapple
+ Stand your pineapple right up with the leaves up.
+ Cut down, from right in front of the leaves straight down, that way your leaves are still intact to the half of the pineapple you want to use as your bowl
+ The half that is not your bowl, scoop out & dice up in small bite sized pieces for the guacamole ( reserve about 1 cup of pineapple)
+ Then core out the half you are using. Best way is to cut along the outside barrier. Without cutting the sides, don't want to break it. Then cut the middle into sixths, then scoop out the squares with a ice cream scooper. Scrape out any left over pieces.
5. Take salsa out of the fridge, add pineapple pieces, mix well & then pour into the pineapple bowl . Reserve leftover in the fridge! Then place tortilla chips, peppers-- you name it! Your salsa is yours :) Then dive in!
Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!