Jalapeño + Pineapple Salsa and Guacamole

These two recipes are made on the regular in our house and are great in a range of different Mexican dishes.

They are both featured in my Salt + Pepper Tofu Tacos and Breakfast Burrito recipes.

You can adjust the heat by including the jalapeño seeds and the coriander is optional for all of you crazy coriander haters out there.

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Jalapeño + Pineapple Salsa

Ingredients

• 1/2 green capsicum

• 1/2 small red onion

• 125g fresh pineapple or 225g tin of pineapple slices, drained

• 1/2 lime, juiced

• 1 jalapeño (seeds optional)

• 1/2 tsp agave

• 1/4 cup coriander leaves (optional)

Method

1. Finely dice the capsicum, red onion, pineapple, and jalepeño. Place in a medium-sized bowl.

2. Chop the fresh coriander leaves and add to the bowl along with the lime juice, agave, and salt and pepper to taste.

3. Mix thoroughly and allow to sit for 10 minutes to let the flavours develop before serving.

Guacamole

Ingredients

• 2 large avocados

• 1 tomato, seeds removed

• 1/2 small red onion

• 1/2 lime, juiced

• Salt & Pepper

Method

1. Finely dice the tomato and onion.

2. Scoop the avocado flesh out into a bowl and roughly mash, keeping some chunks.

3. Stir in the tomato, onion and lime juice, then season with salt and pepper to taste.