Tropical Avocado Salsa

Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into a coarse paste.

Transfer the paste to a medium bowl and add the pineapple, chopped coriander, onions, tomatoes and avocados. Toss gently to combine. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with the chips.

Cook's Note: If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours. When ready to serve, stir well, transfer to a serving bowl and garnish.