Now I know Cinco de Mayo is not until Sunday.  I thought I would share a few guacamole recipes, I mean you cannot eat Mexican food without guacamole!

Pineapple and Avocado Guacamole was created by Adam and Joanne Gallagher

The first recipe is sweet and spicy guacamole with pineapple!  Not only would this be great with chips but burgers, seafood tacos and grilled pork chops.

Fresh pineapple would be best to use but in a pinch you can use canned. Make sure you are using pineapple packed in juice.

  1 cup finely chopped red onion (1/2 a large onion)

  2 jalapenos

1 large pineapple, peeled, core removed and cut into 1/4-inch pieces

  1 avocado, peeled and cut into 1/4-inch pieces

  1 lime, zested and juiced

  1/4 cup roughly chopped cilantro

  1/4 teaspoon salt
 Add chopped red onion to a mesh strainer and run cold water over it for about 20 seconds or add red onion to a small bowl, cover with cold water, stir a few times then drain. Add onions to a large bowl.

For a spicy salsa, de-seed one of the jalapenos and leave the other jalapeno with seeds then finely mince. For a milder salsa, remove the seeds and white membrane of both jalapenos then finely mince. Add minced jalapeno to the bowl with onions.

Add pineapple, avocado, lime zest, limejuice, cilantro and the salt to the jalapenos and onions and stir well


Basic Guacamole, from Central Market, HEB Grocery stores:

4 extra large avocados, ripe, peeled, pitted and diced

3/4 cup red onion, diced

3/4 cup Roma tomatoes, diced

1/2 cup cilantro, chopped, leaves only

2 tbsp jalapeno or serrano chiles, seeded and minced

1 lime, juiced

1/4 tsp garlic powder or one fresh clove, minced

Coarse salt and pepper to taste

Place avocado in a large bowl. Add remaining ingredients and blend gently--leaving some small chunks of avocado is fine. Taste and adjust seasonings.

 

Mango & Cilantro Guacamole, is from Two Peas In A Pod.

3 Hass avocados
1 ripe mango
1/3 cup chopped fresh cilantro
1/3 cup chopped red onion
1 serrano chile pepper, seeded and finely chopped
1 tablespoon fresh lime juice
Coarse salt and freshly ground pepper, to taste
Tortilla chips, for serving

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl.

Using a vegetable peeler, remove the skin of the mango. Using a sharp knife, slice the wide flat part of the fruit off one side of the pit. Repeat this process for the other side of the mango. Transfer the 2 mango slices to a cutting board and cut into 1/2-inch pieces.

Add the mango, cilantro, red onion, chile, lime juice, salt, and pepper to the bowl. Mash with a fork until half smooth and half chunky. Taste and add more salt and pepper if desired. Serve immediately with tortilla chips.