Paradise Found in Pineapple Guacamole

Pineapple Black Bean Guacamole

Want a fresh treat that tastes like paradise?  This guacamole is it!  With a tropical twist of pineapple added, you'll be singing holy guacamole!  

Pineapple Black Bean Guacamole

2 medium avocados, halved, seeded and peeled

1/4 cup salsa verde

1/2 cup finely chopped fresh or canned pineapple

1/2 cup black beans, drained and rinsed

1 fresh jalapeno pepper, seeded and minced*

2 T finely chopped red onion

2 T chopped fresh cilantro

1 T minced garlic

1-2 T lime juice to taste

1/4 t ground cumin

salt and pepper to taste

1/4 cup Cojita cheese, crumbled

In a large bowl mash avocados.  Stir in salsa verde until combined.  Add pineapple, beans, jalapeno, onion, cilantro, lime juice, cumin, salt and pepper, and stir.  Cover and chill 2 hours.  Sprinkle with crumbled cheese.  Serve on warmed tostadas or with tortilla chips.  *Use kitchen gloves and eye protection when handling jalapeno seeds to avoid burns. 

Salsa Verde Ingredients

Now this is where it gets really fresh:  Make your own salsa verde with tomatillos, poblanos, cilantro and more!  Don't use the canned stuff.  It is easy to do and your taste buds will thank you!

Salsa Verde

2 poblano peppers

4 tomatillos, quartered

2 avocados, halved, seeded and peeled

2 cloves garlic, minced

1 lime, juiced

1/4 bunch cilantro, leaves only

1 T white vinegar

Pinch of salt and fresh cracked black pepper

Put poblano peppers under preheated broiler on a sheet pan.  Cook for 8 minutes, turning every 2 minutes until skin is charred.  Remove from broiler and allow to cool for 10 minutes until skin separates from the flesh.  Core, seed and peel the charred skin from the peppers.  Place in food processor.

 Add tomatillos, avocados, garlic, lime juice, cilantro, vinegar and seasonings to the peppers.  Pulse until salsa is smooth.

Salsa Verde

Pineapple Guacamole Tostada with Fruit Salad and Black Beans

Sunset Slowdown

One discovered delight of time apart is a pace which allows taking note of creation.  On these blazing summer days, I'm often outdoors at dawn and in the evening I sit on the patio watching for wildlife in the woods beyond our boundary of backyard azaleas, lulled by peaceful cicada song.  I chill with a frozen treat and bring a book to read in last light until the fireflies begin to twinkle.  This tropical sunset paleta seems apropos for an evening's indulgence.  

Tropical Sunset Paletas Recipe

Adapted from Everyday Food Magazine

3 cups pineapple

6 T sugar, divided

3 cups strawberries, hulled

3 mangoes, peeled and pitted

1 lime, juiced

In a Cuisinart combine pineapple and 2 T sugar.  Blend until smooth.  Pour through fine mesh sieve into a bowl, pressing on solids with a spoon.  Catch puree in bowl.  Rinse Cuisinart, repeat process with strawberries, adding 2 T sugar, pressing solids through a fine mesh sieve, catch strawberry puree.  In rinsed Cuisinart, combine mangoes, 2 T sugar and lime juice, blend until smooth, pour through sieve and catch puree.

Divide pineapple puree among 6 small plastic cups.   Freeze until set about 1 hour, insert sticks.  Pour strawberry layer over pineapple layer, return to freezer until set, about 45 minutes.  Remove from freezer, top with mango layer and freeze 4-6 hours. Any fruit you favor can be substituted in this layered paleta.

Layered Flavors Pineapple and Strawberry

Puesta del Sol Tropical Paleta