Everyone has their own way of making it. Some people use lemon juice, some people use lime juice. Pureed smooth or chunky. With or without onion, tomato, jalapeno, mango, garlic, cumin or cilantro. And yes, some people put mayonnaise in their guacamole. The guy who ran the deli counter at my corner market whipped his secret guacamole (secret because you had to live in the neighborhood for years before he’d let you know about the batch he’d make on Saturdays), with sour cream and when you raved about how good it was, he’d say, “South American guacamole. Better than all other guacamole.”
I recently asked my readers how they made their guacamole so we could have a little fun in the weeks leading up to one of the biggest snacking day of the year, the Super Bowl. It was going to be Super Bowl Guacamole Week, but then I received more than a week’s worth of recipes and it blew up into an extravaganza of avocados.
Today’s recipe was sent in from Ally Garner, hostess of Copacetic in Carolina and Southern Fried Football. Ally’s a UGA Bulldog by education and a ‘Bama fan by marriage, so if there is anything Ally knows, it’s tailgating. When she told me how much success she’d had this season with a pineapple and cucumber guacamole she had found via the Fearless Homemaker, I knew it I had to try it despite the unconventional ingredients.
Pineapple and Cucumber Guacamole (Guacamole con Piña y Pepino) comes to us from chef Roberto Santibanez’s Truly Mexican: Essential Recipe and Techniques for Authentic Mexican Cooking, a book worth checking out for the mole recipes alone and a sharp looking apple tequila guacamole.
Pineapple and cucumber add a nice crunch to the creamy avocado, onion and cilantro make a nice ying and yang of floral and tang, while the heat of a little extra jalapeno matches brings it all together nicely. To say it was a hit on Championship Sunday would be an understatement, people just couldn’t get enough of this wonderfully tart, sweet and hot guacamole.
You will need:
1 cucumber, peeled, seeded, and diced (I used 1/2 of the above cucumber, about 1/2-3/4 of a cup diced.)
1/2 cup red onion, diced
2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste
2 tablespoons freshly squeezed lime juice, or more to taste (I used a lot two limes worth of juice.)
1 1/2 teaspoons kosher salt (Or taste. I probably used about two teaspoons of salt.)
2 large or 4 small ripe Mexican Hass avocados, halved and pitted
1/2 pineapple, peeled, cored, and diced
1 bunch chopped cilantro, chopped, divided (I mixed it all in the guacamole.)
Tip from Ally: Don’t try to add garlic, it ruins the whole balance.
Mix everything together except the avocado in a large bowl, then fold in the avocado.
(Sorry about the lack of chopping photos. I did make this on Championship Sunday along with three other dishes while watching the Pens-Caps game in the morning. You understand.)
Another tip from Ally: You can add tomatoes from your garden in the summer time and serve with pita chips!
Follow Super Bowl Guacamole Extravaganza here for the next couple of weeks!
Your 360-interactive-all-media-guide for the Football Foodie and the 28 Days of Super Bowl recipes can be found here, so you can follow along on Facebook, Pinterest and our own new glorious galleries that can be found at the top of this very page.