A couple of weeks ago, we had a storm which brought down a whole heap of avocados off the trees, and once avocados are off the trees they start to ripen which means that I’ve had to think of ways to have the whole family eating plenty of them in a hurry. None of us has got bored of the Mediterranean Guacamole, yet, but I did run out of tomatoes yesterday, and so hunted around for other avocado recipes. I found loads of recipes on the Calavo website, but many of them included cream or meat, so I took some ideas and played with them, until this variation on a theme popped out: an interesting mixture of mildly hot and sweet, all tempered by rich avocado. Note that the amount of chili added depends on how hot your chili is. Add enough so you can just taste the heat.
1/2 cup pineapple pieces (frozen & defrosted works fine)
1/2 cup mango pieces (frozen and defrosted works fine)
1 cups avocado flesh (~4 avocados)
1 tbsp minced jalapeno chili (or to taste)
2 tsp lemon/lime juice
1 tbsp minced onion
Chop (by hand or in a blender) the pineapple and mango pieces into small pieces.
Stir all the ingredients together with a metal spoon (start with 1/3 of the chili), chopping any large pieces of the avocado into small chunks with the side of the spoon.
Check seasoning (adding more chili as desired), and serve with corn tortilla chips, or wrapped in GF tortillas.