Tropical Avocado Salsa

Name: Tropical Avocado Salsa
Ingredients: 1 tablespoon chopped peeled fresh ginger; 1 jalapeno, seeded if desired, chopped; 1/2 clove garlic, chopped; Kosher salt; 1 cup finely chopped fresh pineapple, plus more for garnish; 1/2 cup fresh cilantro leaves, coarsely chopped, plus a few sprigs for garnish; 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; Sweet potato, blue corn and plantain chips, for dipping; Copyright 2012 Television Food Network, G.P. All rights reserved.

12 ingredients

11 steps

Ingredients

1 tablespoon chopped peeled fresh ginger
1 jalapeno, seeded if desired, chopped
1/2 clove garlic, chopped
Kosher salt
1 cup finely chopped fresh pineapple, plus more for garnish
1/2 cup fresh cilantro leaves, coarsely chopped, plus a few sprigs for garnish
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
Sweet potato, blue corn and plantain chips, for dipping
Copyright 2012 Television Food Network, G.P. All rights reserved.

Directions

1

Place the ginger, jalapeno and garlic on a cutting board.
2

Using a large knife, chop the ingredients together until they are minced and well combined.
3

Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into a coarse paste.
4

Transfer the paste to a medium bowl and add the pineapple, chopped cilantro, onions, tomatoes and avocados.
5

Toss gently to combine.
6

Add the lime juice and 3/4 teaspoon salt and toss again.
7

Taste and add additional salt if desired.
8

Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs.
9

Serve with the chips.
10

Cook's Note: If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours.
11

When ready to serve, stir well, transfer to a serving bowl and garnish.