Avocadoooo’licous salsa

Irisa Raina 9


I served this salsa for Cinco de Mayo, grilled some red snapper and served it with some Queso Fresco “ finishing cheese “ and lime slices on warmed flour tortillas’.

Rinsing the chopped onions takes some of the bite out of them. Just make sure you drain them very well so the salsa does not get soggy.

As for the jalapenos if you like it hotter, leave the seeds and the veins in both of them. If you like it milder remove them from both.

pinch tips: How to Shuck, Cook, and Cut Corn



6 generous servings


30 Min


30 Min


No-Cook or Other


2 ripe avocados
2 roma tomatoes “scooping the insides out”
2 large jalapenos “ 1 seeded & deveined ~ 1 not “
1 cup frozen corn “ uncooked “
1 ~ 15 ounce can black beans rinsed and drained thoroughly
1 can dole pineapple slices in syrup
¼ of a red onion minced
1 tablespoon sea salt
½ lime for juice

Directions Step-By-Step

On a stove top grille pan or on an outside grille, drain the slices & grille the pineapple slices till they are caramelized. Reserve the syrup for another use. When you see those beautiful grille marks they are done. Remove to a plate to cool.
Do not eliminate the grilling of the pineapples. Doing this brings out the natural sweetness, and adds a smokiness.
In a large bowl do the following, and add to the bowl:
Cut the tomatoes in ½ , scoop out the insides and chop into small pieces.
Cut the jalapeno peppers in ½ , remove the seeds and vein of one of the peppers and chop into small pieces. With the other pepper chop it with the seeds and the vein. WEAR GLOVES IF YOU FEEL THE NEED.
Add the corn to the bowl.
Drain the beans and rinse them, drain them thoroughly, add to the bowl.
Mince the red onion and soak in cold water for about 5 minutes, drain thoroughly add to the bowl.
Chop the cooled pineapples and add to the bowl.
Add the salt.
Cut the avocados in ½ and remove the seed. Scoop the buttery deliciousness’ of the avocado on to a chopping block and cut into small pieces. Add to the bowl.
You'll want to wait till all the ingredients are in the bowl before you cut the avocado. That way it won't have a chance to turn brown.
Squeeze ½ of the lime over the salsa and toss gently. Taste for seasoning. Cover and refrigerate for at least 1 hour.

About this Recipe

Course/Dish: Vegetables, Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy