You may notice that these are not my typical step-by-step photos. The difference: I am in them. Why? Well, this salsa was made during my newly revamped cooking show on YouTube. If you haven’t been over to the channel, check it out. There are 178 videos for you to drool over.
But what makes it new? Well, I don’t want to spoil the surprise but we got some fun stuff coming your way starting tomorrow, and this photo of me and Upstairs Judy is just the tip of the iceberg, so to speak. Just the tip.
Now, let’s get cooking!
First thing you need to do is chop up the pineapple using a small dice: that’s a 1/4-inch cube. Now, this recipe calls for fresh pineapple and here’s why. Canned pineapple is just too soggy. It really doesn’t chop. If you want to use pineapple from the can, get the crushed stuff. But I highly suggest fresh pineapple, as in a whole one or the spears you find in the prepared food section.
FACT: Did you know you can regrow pineapple from a fresh one? Check out this crazy infographic on food that magically regrows itself.
Strain the pineapple, removing all excess juice, then add it to a mixing bowl. Now add the minced red onion, minced serrano chile, chopped cilantro, minced garlic, and the juice from half of a lime. Add in the tequila, mix to combine.
Gently fold in the avocado. I do this to keep the salsa from getting mushy. It’s salsa… not guacamole!
Salt to taste and serve it in your favorite party bowl (yes, a ceramic sombrero serving dish is acceptable!) along with some tortilla chips. Squeeze a little lime on them and sprinkle them with salt. You won’t regret it.
Now get the hell outta my kitchen!