Avocados and I have a very special relationship. It may be borderline
creepy obsessive, but I’m ok with that. If you learn nothing else from me, please, do yourself a favor, and learn how to make the most basic, and most glorious avocado-based dish, guacamole. Now, I’m fully aware of how emotional people can get about what constitutes a proper guacamole recipe. Frankly, I don’t give a damn what the rules say. Do whatever you want! Don’t like cilantro? Try subbing with basil. Not a garlic fan? Leave it out. Here’s my version, which I have to say, is pretty freakin’ awesome. But then again, I’d eat avocados out of a shoe. Don’t judge me.
3 ripe hass avocados, peeled, pitted and chopped
3/4 cup fresh pineapple, diced
1/3 cup red onion, finely diced
1/4 cup of cilantro, chopped
2 Roma tomatoes, seeded and chopped
1 jalapeno, seeded and finely diced
Juice of 1 lime
salt and pepper (to taste)
Mash the avocados with a potato masher or a fork. Don’t know if your avocado is ripe? Here are a few indicators (thanks http://www.avocadosfrommexico.com)!
• Green — Needs Ripening
Keep at room temperature for 3 to 4 days.
Unripe avocados will ripen at room temperature. To speed ripening, enclose in a large plastic bag with ethylene-releasing fruits like bananas and apples.
• Green with Black Patches on Skin — Almost Ripe
As avocados ripen they soften slightly and the skin begins to darken.
These avocados will be ready to use in 2 to 3 days.
Avocados will not ripen after they are cut
• Almost Black Skin– Ripe and Ready to Eat
When fully ripened, avocados feel slightly soft and the skin is almost black.
Ripe avocados can be refrigerated until ready to use
Ok, now back to the action. After the avocados are mashed, add the lime juice and stir. This will slow down the oxidation process, which causes avocados, apples, bananas, etc. to turn brown after being cut. If you are in a pinch and don’t have lime juice, you can sub vinegar or lemon juice, it will just slightly alter the taste of the final product. Next, add in the tomato, onion, jalapenos, cilantro, and season with salt and pepper to taste. You’re done! Refrigerate and use within 24 hours.
I love serving the guacamole in the hollowed out pineapple. A bonus, the acids in the pineapple flesh keep your dip bright and green!
- 3 ripe Hass avocados (peeled, pitted & chopped)
- ¾ cups fresh pineapple (diced)
- ⅓ cup red onion (finely diced)
- ¼ cup fresh cilantro (chopped)
- 2 Roma (plum) tomatoes (seeded & chopped)
- 1 jalapeno (seeded & finely diced)
- juice of 1 lime
- Salt & Pepper (to taste)
- Mash the avocados with a potato masher or a fork.
- Add the lime juice and stir.
- Add in the tomato, onion, jalapenos, cilantro, and season with salt and pepper to taste.
- You’re done! Refrigerate and use within 24 hours.
- Serve inside of a halved & hollowed pineapple shell.