I have a thing for fruit salsa recipes. Last summer about this time I went on a salsa-making binge…you might remember.
When Boulder Sausage sent me a fun note about a recipe contest they’re hosting on their Facebook page, I immediately thought about entering a tasty fruit salsa. (By the way, visit their page to vote for your favorite recipes.)
And what fruit goes best with sausage? Pineapple. Of course.
At first I thought I’d stick with pineapple only, but the salsa looked drab. It needed life.
I added strawberries, which definitely gave the salsa some color and a lot of flavor, but if you aren’t a huge strawberry fan, it might not be a good add. A couple of my friends that tried the salsa said the strawberries overpowered the salsa. So, I’ll let you decide. If you make this sausage dip, I’d love to hear how you went about it all.
- ½ package Boulder Sausage (I used Spicy Italian Sausage)
- ¼ of a fresh pineapple, chopped
- 8 oz. strawberries, chopped (optional)
- 1 avocado, chopped
- 1 jalapeno, diced fine (de-seed if you don't want it too spicy)
- 1 bunch green onions, chopped
- 1 lime, juiced
- Cook sausage thoroughly, drain fat, and let cool.
- Combine all ingredients in large bowl.
- Refrigerate for at least an hour to let flavors come together.
- Serve with tortilla chips or pita chips.
Disclaimer: Boulder Sausage provided compensation for this post. The opinions expressed herein belong to me, the Saucy Dipper, and no one else.
PS: To be doubly sure that I liked Boulder Sausage (and I do), I picked up a pack of beer brats in addition to the Italian sausage I purchased for the salsa. The brats were beautiful. See!