I heart tomatoes. Like, in a creepy, non-platonic way. Like, in an eat-them-like-an-apple way. So, it feels a little weird to be stepping out on my sweet, darling tomato with a juicy, tropical mistress. But, ya’ll, this pineapple salsa is so. darn. good. I just cannot help myself.
And, now, I will end my strange extended metaphor comparing pineapples to adultery.
Anyway, salsa’s bizzaro world counterpart – the fruit salsa – is totally underrated, folks. The citrus flavor and tangy sweetness of the pineapple work to perfectly complement the traditional salsa ingredients. And, seriously, how pretty is this dish? Those colors! It would brighten any plate, and especially pairs well with fish, shrimp, pork chops – the possibilities are endless! Or just grab a bag of Tostitos and shovel it in your mouth hunched over the kitchen sink. Because people do that. Right? Right?
Toss in some cilantro, squeeze a little lime juice (and don’t forget the zest!), add diced avocado. And BOOM! You’ve got a beautiful summer side dish.
- ½ a fresh pineapple, chopped
- ½ red bell pepper, diced
- 1 avocado, diced
- 2 Tbsp red onion, minced
- 2-3 Tbsp cilantro, chopped
- 1 jalapeño, seeded
- 1 clove garlic, minced
- 1 lime, use both juice and zest
- Combine all the ingredients in a medium bowl and stir slightly to combine. Cover and refrigerate until ready to use. Best if used the day it is prepared.