Living with my Aunt Heather this past summer has been fabulous for many reasons.
One of them, is her family-famous avocado salsa.
Not quite guacamole — not quite a salsa — this fresh dip falls somewhere in-between and is sure to satisfy anytime of year.
- 1 tablespoon peeled fresh ginger, chopped
- 1 jalapeno, chopped
- 1/2 clove garlic, chopped (more if you love garlic!)
- Celtic sea salt to taste
- 1 cup finely chopped fresh pineapple
- 1/2 cup fresh cilantro leaves, coarsely chopped
- 1/4 cup finely chopped red onion
- 1/2 cup grape tomatoes, quartered
- 2 ripe avocados, peeled, seeded and chopped
- 2 tablespoons fresh lime juice
- Chips of your choice for dipping
- Chop up the ginger, jalapeno, and garlic.
- Then, using a large knife, mince the ingredients together until they create a sort of rough paste.
- Sprinkle the mixture with 1/4 teaspoon salt and continue to use the side of the knife until it is a paste.
- Transfer the paste to a medium bowl. Add the pineapple, cilantro, onion, tomatoes, and avocados.
- Taste! (The best part!) Add additional ingredients, if desired.
- Transfer the salsa to a serving bowl. Garnish with a few pieces of cilantro sprigs. Serve with chips.
Note: This salsa can be refrigerated for up to 2 days before turning brown.
Recipe adapted from FoodNetwork.com.