Simple Pineapple Sasa Recipe Use with avocado, jalapeno, red onion and fresh lime. Skip to Spicy Pineapple Avocado Salsa Recipe Or continue reading to see our making tips.
How to make salsa sauce with pineapple
This salsa is easy to make and blends together quickly.
You will need a ripe pineapple (see our choice tips below) and a ripe avocado. We like everything is small. For pineapple, you need to peel and remove the core. When cutting pineapple, remove each end first. Then, cut off the skin/peel with a knife – just follow the curve of the pineapple from top to bottom.
Cut the pineapple into quarters and then use a knife to cut the inner fiber core. From there, you can cut small pieces into small pieces.
We also added onions to the salsa but before we did, we liked to “flame” them. This tamed the “primitiveness” of onions. Simply add the diced raw onions to warm water and leave for about 5 minutes. Drain and rinse them and you can add them to the pineapple salsa sauce.
For the spicy part of this recipe, we use jalapeno. Depending on how spicy you want the salsa sauce to be, you can add multiple chili peppers. Likewise, by removing the film (white portion) and seeds, the pepper will reduce heat. For medium spice levels, we added two jalapenos and removed their seeds and membranes.
Tip: How to choose a pineapple
- Look for a large pineapple with a golden or yellow tone on the skin/skin. This indicates sweetness. Also, if you see “Golden Pineapple” on the tag, that’s a good thing.
- Smell – If you smell a little sweet pineapple, it’s on the right track.
- Check it out how it feels – The pineapple should be firm, but there will only be a little bit when it feels. Absolutely put back anything that is bruised or soft-haired.
You might also like
Recipe update, originally published in June 2012. Since this information was released in 2012, we have adjusted the recipe to make it clearer. – Adam and Joanne
Spicy Pineapple Avocado Sasa
We love this simple pineapple salsa recipe, served with avocado, jalapeno, red onions and fresh lime. Fresh pineapple is best in this salsa, but canned pineapple will be pinched together. If used fresh, look for large pineapple when purchasing, which has yellow or golden shades on the skin and contains a mild sweet pineapple odor. Serve this pineapple salsa with fries or burgers, roasted pork, chicken or seafood.
About 6 servings
You will need
1 cup chopped red onion (1/2 large onion)
2 Mexico
1 medium pineapple, peeled, core cut and cut into 1/4-inch pieces (5 cups)
1 medium avocado, peeled and cut into 1/4-inch parts
1 lime, soft and juiced
1/3 cup loosely packed coriander leaves and tender stems, chopped
1/4 teaspoon sea salt
direction
1Add the chopped red onions to a small bowl and cover with warm water. Leave for 5 minutes. Drain and rinse.
2Depending on the spicy you want the salsa flavor to peel off and remove the white film of one or two jalapenos. Or, for mild medium salsa, remove the seeds and membrane of the two chili peppers. Chopped jalapeno.
3Pour pineapple, avocado, red onion, jalapeno, lime peel, lime juice, coriander and salt and salt into a large bowl until full and mixed. Taste and adjust with more salt if necessary.
Adam and Joanne’s Tips
- Nutritional Facts: The nutritional facts provided below are estimates. We have used the USDA database to calculate the approximation.
If you make this recipe, take a photo and have a hashtag #inspiredTaste and we’d love to see your work on Instagram and Facebook! Find us: @inspiredtaste
Nutrition per serving
Service size
1/6 of the recipe
/
Calories
63
/
Total fat
3.6g
/
Saturated fat
0.5g
/
cholesterol
0mg
/
sodium
222.8mg
/
carbohydrate
8.4 grams
/
Dietary fiber
2.5g
/
Total sugar
3.9g
/
protein
0.9 g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
