CHARRED PINEAPPLE GUACAMOLE
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat a well-oiled grill or grill pan to high heat. Combine the chili lime seasoning and chili powder in a small bowl. Coat pineapple rings evenly in this mixture. Grill on both sides until grill-marked and charred, 3 to 5 minutes per side. Let cool, then dice.
- Scoop flesh of 2 avocados into a bowl, then mash. Dice the remaining avocado. Add it to the bowl, then stir in the lime juice, minced cilantro, chile, half of the charred pineapple and salt and pepper to taste. Top with the remaining charred pineapple, a sprinkling of chili lime seasoning and a couple of cilantro leaves. Serve with chips alongside.
PINEAPPLE AND CUCUMBER GUACAMOLE - CHOW
Steps:
- Combine the cucumber, onion, chiles, measured lime juice, and measured salt in a large bowl. Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/2-inch-wide cross-hatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the cucumber mixture. Add the pineapple and cilantro and stir to combine. Taste and season with additional lime juice and salt as needed. Serve immediately.
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- Using a small knife, score the flesh of Avocado halves in cross-hatch pattern, taking care to not cut through skin. Using large spoon, scoop the cubed Avocado into bowl with vegetables and stir gently to combine, taking care not to mash avocado.
- Mix in pineapple, and half the cilantro. Season to taste with additional chile, lime juice, and salt, if desired. Transfer guacamole to wide, shallow serving bowl and sprinkle on remaining cilantro. If desired, cover with plastic wrap, pressing it onto surface of salsa, and refrigerate for up to 2 hours before serving.
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