Since Cinco de Mayo is today, a Thursday, there is a chance it may lap over into the weekend. You might face endless rounds of guacamole. You might get bored.
You have an option, a guacamole with other flavors that you won’t have encountered before. Sweet, rather than overpowering hot. Very chunky instead of mashed.
From Truly Mexican by Roberto Santibanez, here’s Pineapple and Cucumber Guacamole. It’s swiftly made and works with chips or shrimp or side tacos or … You have many choices here.
In making this guac, there are some real variables. There is some heat and that is controlled by your chiles. The tartness of the lime juice can be adjusted with some sugar or by using lemon juice. And the pineapple will offer significant variation. If it is very ripe, it is going to be very sweet and perhaps a bit overpowering. So, reserve some ingredients on the side — the chilies and pineapple — and make some final adjustments to suit you palette.
Oh, this used half of the pineapple. The other half? Please read tomorrow’s post!
Pineapple and Cucumber Guacamole
Yield: 5 cups
Ingredients:
- · 1 (10- to 12-ounce) cucumber, peeled, seeded, and diced (½ inch)
- · ½ cup finely diced red onion
- · 2 fresh Serrano or jalapeno chiles, minced, including seeds, or more to taste
- · 2 tablespoons freshly squeezed lime juice, or more to taste
- · 3/4 teaspoon file salt, or 1 ½ teaspoons kosher salt
- · 2 large or 4 small ripe Mexican Haas avocados, halved and pitted
- · ½ pineapple, peeled, cored and diced (½ inch)
- · ½ cup chopped cilantro, divided.
Preparation:
Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl. Score the flesh in the avocado halves in a cross-hatch patter (no through the skit) with a knife and then scoop it would with a spoon into the bowl and gently stir together (do not mash). Stir in half the cilantro and pineapple last so that the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt.
Transfer to a serving dish and sprinkle with the remaining chopped cilantro on top.
Source: Truly Mexican by Roberto Santibanez