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!
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
- 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
In a large bowl, mash the avocado until there are coarse chucks. Add the remaining ingredients and stir until combined. Serve immediately.
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I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.
We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.
Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.