Tropical Avocado Salsa Recipes

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.

GREEN AVOCADO SALSA

Steps:

• Place the water, pepper, onion, garlic, jalapenos, cilantro, avocado, and tomatillos in a blender, or the bowl of a food processor. Puree or process to desired consistency, adding more water as needed. Serve immediately.

AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

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

AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

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

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 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.