Who doesn’t love guacamole? As a child my mother would make it for special occasions such as Thanksgiving. I would never think of serving guac for Thanksgiving but back then finding a fresh avocado in the grocery was a big deal and so it became a big deal at holidays. Well, that is until she discovered artichoke dip and then that quickly became our favorite. She made her luscious green concoction with a hard boiled egg and we happily devoured the bowl like rabid dogs. Mom served it with potato chips or Fritos, as nary a tortilla chip was found on the grocery shelves. My how that has changed.
I can’t say I have ever found anyone that doesn’t like guacamole. I’m sure there are those who won’t touch the stuff, but here in Colorado I haven’t found a one. Guacamole is what’s served along with salsa and chips as the standby appetizer. Being so easy to whip up and now with the countless frozen varieties, one literally doesn’t have to do a thing but open a container and put out the chips. Well, I know you now I’m not that type.
My standard version of whipping up guac generally involved some garlic, some lime, and some cilantro and onions. Add some jalapeno for heat and season it up with salt and that was pretty much it. I found myself utilizing the avocado also as a last minute after thought. Pity the poor avocado! Well, that is until I decided to take the time and come up with a new version. Still just as simple, but this time with a bit more thought involved. I’m not saying to give up your old version, but sometimes it is a good thing to break out of the rut.
Enter the pineapple. Pineapple and avocado are both tropical fruits and work really well together. I decided it was time for them to elope. And what a wedding it was. Filled with sweetness and spice, it is a marriage that I dare say will last a long time! Each bite contains the velvety texture of the avocado and the magical spiciness of chipotle, mixed with the delicious chewy taste of dried pineapple. And don’t discount the tiny bit of tequila at work here. It certainly is not necessary to use, but just one teaspoon adds so much zip. Really. It does.
Now I know you know that Cinco de Mayo is around the corner. What better time to try a new version of guacamole? And what better time to be saying, “OLE!”
Feel free to share and pin this recipe. It is a winner! And if you need tips for how to choose a ripe avocado, take a look here.
Pineapple Guacamole with Chipotle and Tequila
Serves 2-4 May be doubled or tripled!
Time to Make: About 10 minutes
1 ripe avocado
3 T dried pineapple (I used Mariani, sold in the produce section)
1/4 c finely chopped green onion
2 T chopped cilantro
2-3 t chopped chipotle (I always have these in the fridge.They can be found in the Mexican food section as chipotles in adobo sauce. Transfer to another container and keep in the fridge. They keep indefinitely.)
1/8 t salt or to taste
1 t tequila
Chop dried pineapple into small pieces. Place in a small mixing bowl. Add green onion, cilantro, chipotle, salt and tequila. Mix up and then add your avocado. Mash it well into the other ingredients. I love this with blue corn tortilla chips that are seasoned with chile powder!
Other good food:
Corn and Green Chile Quesadillas
New Mexican Chicken Enchiladas
Shitake Stuffed Hatch Green Chile Enchiladas
Coconut Rum Tres Leches Cake
Overnight Mexican Egg Casserole
Pico de Gallo Salsa