A delicious boozy fruit salsa for National Chip & Dip Day! Plus, learn the history of the tortilla chip, and what started the chip n' dip craze.
1 pound Pineapple
1/3 cup minced Red Onion
1 Serrano Chile, stemmed, seeded, and minced
3 tablespoons Cilantro, chopped
3 cloves of Garlic, minced
1/2 of a Lime, juiced
2 ounces Tequila
Chop up the fresh pineapple using a small dice: that's a 1/4-inch cube.
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.
Next up, slice up some avocado. Simply use a butter knife cut each half into a grid. Then scoop it out with a spoon.
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 along with some tortilla chips. Squeeze a little lime on them and sprinkle them with salt. You won't regret it.
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