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Creamy avocado and sweet pineapple get added zing from spicy jalapeno and ginger in this bold, refreshing dip.

Recipe courtesy of Food Network Kitchen

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Total:: 15 min
Prep:: 15 min

Yield:: 3 cups (about 8 servings)

Level:: Easy

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

Directions

Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into a coarse paste. Transfer the paste to a medium bowl and add the pineapple, chopped cilantro, onions, tomatoes and avocados. Toss gently to combine. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with the chips. Cook's Note: If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours. When ready to serve, stir well, transfer to a serving bowl and garnish.

Recipe courtesy Food Network Kitchens

My Private Notes

Name: Tropical Avocado Salsa
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 3 cups (about 8 servings)
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