Pineapple-Avocado Salsa
By America's Test KitchenPublished on June 13, 2013
Yield
About 2 cups
Ingredients
½ small ripe pineapple, peeled, cored, and cut into ½-inch pieces½ red bell pepper, seeded and chopped fine1 ripe avocado, pit and skin removed, and diced2 tablespoons chopped fresh cilantro leaves 1 small jalapeño chile, seeded and minced2 teaspoons dark brown sugar 3 tablespoons fresh lime juice Salt and pepper
Instructions
- Gently toss pineapple, bell pepper, avocado, cilantro, and chile in medium bowl. Stir brown sugar and lime juice together in small bowl until sugar is dissolved, then stir into pineapple mixture until combined. Season with salt and pepper to taste. Serve. (This salsa is best served within 1 hour. To make ahead, mix all ingredients except avocado together and refrigerate up to 1 day. When ready to serve, add avocado and toss gently.)
Yield
About 2 cupsIngredients
½ small ripe pineapple, peeled, cored, and cut into ½-inch pieces
½ red bell pepper, seeded and chopped fine
1 ripe avocado, pit and skin removed, and diced
2 tablespoons chopped fresh cilantro leaves
1 small jalapeño chile, seeded and minced
2 teaspoons dark brown sugar
3 tablespoons fresh lime juice
Salt and pepper
Ingredients
½ small ripe pineapple, peeled, cored, and cut into ½-inch pieces
½ red bell pepper, seeded and chopped fine
1 ripe avocado, pit and skin removed, and diced
2 tablespoons chopped fresh cilantro leaves
1 small jalapeño chile, seeded and minced
2 teaspoons dark brown sugar
3 tablespoons fresh lime juice
Salt and pepper
Ingredients
½ small ripe pineapple, peeled, cored, and cut into ½-inch pieces
½ red bell pepper, seeded and chopped fine
1 ripe avocado, pit and skin removed, and diced
2 tablespoons chopped fresh cilantro leaves
1 small jalapeño chile, seeded and minced
2 teaspoons dark brown sugar
3 tablespoons fresh lime juice
Salt and pepper
Why This Recipe Works
For a lively salsa recipe that could be served as the perfect accompaniment to fish or chicken, we balanced sweet pineapple with crisp bell pepper and creamy avocado. Lime juice, cilantro, and chiles gave the salsa recipe a balanced flavor profile. We also found a way to make the salsa recipe a make-ahead recipe: just hold off on adding the avocado until serving time.
Instructions
- Gently toss pineapple, bell pepper, avocado, cilantro, and chile in medium bowl. Stir brown sugar and lime juice together in small bowl until sugar is dissolved, then stir into pineapple mixture until combined. Season with salt and pepper to taste. Serve. (This salsa is best served within 1 hour. To make ahead, mix all ingredients except avocado together and refrigerate up to 1 day. When ready to serve, add avocado and toss gently.)
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