- 2 garlic cloves
- 2 g (or ¼ teaspoon) of salt
- 15 cc (or 1 tablespoon) of dried onion flakes
- 2 avocados, preferably Haas
- 40 g (or ½ lb) of fresh, ripe pineapple
- Mash or grind the garlic with the salt, preferably in a molcajete, until it is smooth and creamy.
- Add the dried onion and avocados and continue to mash or grind until the avocado is mostly creamed.
- Cut the pineapple into small cubes and add it to the avocado, mixing it just enough to distribute evenly.
- Allow the guacamole to sit in the refrigerator for about half an hour before serving.
A tiny pineapple ripened in the backyard, and my daughter suggested I make pineapple guacamole. It would not have occurred to me, but she reminded me how good mango-avocado salsa is and then I was sold on the idea. I kept the aromatics much lower than I do for a regular guacamole and did not add any lime juice or Tabasco. The pineapple-avocado combination produced a taste that wasunexpectedly better and more satisfyingly complex than I had expected. Aloha! We used it as a salsa in fish "tacos": whole grain flatbreads, pan-fried catfish, and Aloha Guacamole.
|The edible bromeliad|