It's the 14th of January and this is my first post of the year. Two weeks into the year and I feel like it's already been months.
We're launching a new business, completely un-food related, and it's made it a bit more difficult to be in the kitchen. We've been pulling many more of the "breakfast for dinner" or other quick classics to keep us moving along. I'm still planning to keep posting though so don't give up on me quite yet. Spending time in the kitchen is still a great release, I just have to plan that time a little more strategically now.
This last Saturday was one of the first in a long long time that we didn't have the entire day planned out, which meant some time in the kitchen for me. I had a huge pot of borscht simmering away on the stove for a few hours and then needed some lunch. Ripe Pineapple, Mango and Avocados came together to create an amazingly fresh guacamole that went perfectly with the Pumpkin seed tortilla chips I had picked up from Costco.
We eat a lot of avocados around here, so there are usually some on the counter. I have to admit though, they typically don't make it much further than just being eaten fresh with some salt on them. I do love a good guacamole though. This one was a bit different though than your traditional, especially with the addition of the chipotle peppers. I had never had these, the ones packed in adobo sauce, before but I loved the flavor and the heat that they added. The addition of the pineapple and mango added some sweetness and just made for an over all fresh tasting dip.
To get the year of to a great start, the whole Virtual Potluck team is also sharing some of their favorite Guacamole recipes today too!
Cookistry: Guacamole
Cooking With Books: Winter Citrus Guacamole
Diabetic Foodie: Mango Guacamole
Miss In The Kitchen: Bacon-Ranch Guacamole
Food Hunters Guide: Roasted Fennel and Green Apple Guacamole
Farmgirl Gourmet: Simple Guacamole
30A Eats: Super Fresh Guacamole
Pineapple Chipotle Mango Guacamole
adapted from California Avocado
Ingredients
4 ripe, Avocados, seeded and peeled
1/2 medium sweet onion, minced
4 chipotle peppers in adobo sauce, finely minced
1 tsp. salt
2 Tbsp. chopped cilantro
1 medium ripe mango, seeded, peeled and diced
3/4 cup crushed pineapple, drained, juice reserved
Directions
In a large bowl, mash the avocado until there are coarse chucks. Add the remaining ingredients and stir until combined. Serve immediately.
This guacamole looks so good, I love the tropical fruits paired with the smoky chipotle!
ReplyDeleteSounds absolutely delicious. I'll have to look for the pumpkin seed tortilla chips - they sound great too. Good luck with your new business venture.
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DeleteBeautiful photos Matt and looks incredibly delicious!
ReplyDeleteI love avocados every way and I would love to try this spicy version, looks great!
ReplyDeleteVery tropical. I adore pineapple, and it sounds like the perfect thing to go with the avocado. Hmmm... if you made enough guacamole, you could fill a pineapple shell. Or would that be too much?
ReplyDeleteChipotle with the fruit sounds like a great flavor combination for guacamole.
ReplyDeleteYum! I love all the great flavors going on in this guac. Sounds great!
ReplyDeleteLove it! There is going to be a Mango Chipotle Guac w/ Bacon in my cookbook. Love the addition of Pineapple too!
ReplyDeleteWhat a great twist!
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