Tropical Avocado Salsa Food

TROPICAL SALSA

Steps:

• Chop the pineapple into chunks and prepare the tomato, onion, sweet pepper, chilli and avocado (optional ingredient). Place them all into a mixing bowl.
• Add the remaining ingredients and gently mix to combine.
• Cover and chill until serving time.
• Place on top of grilled or barbequed fish or chicken.

AVOCADO SALSA

Steps:

• Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

TROPICAL SALSA

Steps:

• Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.

TROPICAL AVOCADO SALSA

Steps:

• 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.
• Copyright 2012 Television Food Network, G.P. All rights reserved.

CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

• Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
• Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
• Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
• Toss arugula with dressing and salt and pepper to taste.
• Fill taco shells with arugula, fish mixture, and salsa.

TROPICAL GUACAMOLE

Steps:

• In a small bowl, mash two avocados. Stir in the pineapple, tomato, jalapenos, cilantro, lime juice, garlic, salt and pepper. Coarsely chop remaining avocado; gently stir into guacamole. Serve with chips.

TOMATO & AVOCADO SALSA

Steps:

• In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

TROPICAL AVOCADO SALSA

Steps:

• Combine mango, avocado and coconut in a mixing bowl. Toss.
• Drizzle lime juice and agave nectar (or honey) over the mixture, and toss to coat.
• Add cilantro, scallions, and pepper to taste and toss.
• Chill for at least 30 minutes for flavors to marry.
• Tip: Fresh coconut preparation. Poke the three identations at the end of the coconut with a screwdriver or nail and drain out the coconut water. Reserve or discard, as desired. Place coconut in a 350 degree oven for 25 minutes. Remove and allow to cool to room temp (shell may already have begun to crack). When cooled, place on a cement surface and hit with a hammer until the shell splits open. Pry the coconut meat from the shell with a screwdriver or other tool. Peel the brown skin from the meat with a sharp paring knife. For this recipe, dice into fine dice (about 1/8 to 1/4 inch cubes) a half cup of coconut. Grate the remainder in food processor and save for other recipes. Can be refrigerated for a week or frozen for 6 months.

TROPICAL FRUIT SALSA

Steps:

• Stir together all ingredients.