I know it’s only Monday, but this week has two fun food occasions to celebrate: Cinco de Mayo and the Kentucky Derby! I never need much excuse to make something special, so when an actual occasion presents itself, I feel like clicking my heels together in
I don’t have much of a personal connection to the Battle of Puebla or the Running of the Roses, but boy howdy, do I have a personal connection to Tex-Mex and ooey, gooey open-faced toasted sandwiches (recipe later this week).
First up: Tex-Mex. Let’s talk guac, my friends.
I’ve been in a fruit-with-my-spiciness kick lately, thanks to this to-die for mango-pineapple salsa we found at Target, of all places (Archer Farms brand). We’ve had quesadillas more often the past few weeks than we have in the last several months thanks to this delicious stuff. I’m in NO way tired of that delicious salsa, but I got thinking about what other spicy-sweet combos might be delicious. I love guacamole almost any way I can get my hands on it, and I feel the same about about pineapple, so I decided to combine the two and see what happened. The results were mighty tasty.
Guacamole is one of those make-it-by-taste sorts of things for me. That’s why the amounts here are flexible. Taste and adjust as you see fit. Seem too bland? Add a little onion or jalapeno. Feeding little ones or the spice-averse? Leave them out! See? Flexible.
Not sure what to do with pineapple guacamole? Spread it on a sandwich, dollop it on a taco or quesadilla, scoop it onto a burger, or use it for chip dip.
We made pineapple tostadas with toasted corn tortillas, layering refried beans, grated cheese, shredded lettuce, minced tomatoes, diced pineapple, mango-pineapple salsa, and a big-time dollop of guacamole.
It’s the second best way to eat pineapple guacamole. The first is with a spoon when no one’s looking. Happy Battle of Puebla!
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- 3 avocados, removed from peels and pits removed
- 1/2c fresh pineapple, finely minced
- juice of 1 lime
- 1/4c cilantro, minced
- salt and pepper, to taste
- optional: 1-2 Tbsp finely minced or grated onion, 1/2-1 jalapeno, minced
- In a medium bowl, mash avocados with pineapple, lime juice, cilantro, as well as any onion or jalapeno you’re using, until you’ve reached your desired consistency. (If you want a smoother consistency, feel free to puree the mixture in a blender or food processor).
- Add salt and pepper to taste.