Adapted from "Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking" by Roberto Santibañez with JJ Goode
Makes:About 4 1/2 cups
Dicing the avocados, cucumber, and pineapple gives this guacamole a chunkier salsalike texture rather than the standard smashed or smooth style. The cucumber and pineapple lighten the mixture and add fresh, sweet, and acidic flavors. Try it on fish tacos or for chip-dipping and margarita-sipping.
What to buy: Look for avocados that give slightly when pressed but are not completely soft. We used Hass avocados.
2 medium jalapeño peppers or serrano chiles, stemmed and minced
2 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed
1 1/2 teaspoonskosher salt, plus more as needed
1 1/4 pounds ripe avocados (about 3 medium)
1 1/2 cups small-dice fresh pineapple
1/2 cup coarsely chopped fresh cilantro
Combine the cucumber, onion, chiles, measured lime juice, and measured salt in a large bowl.
Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/2-inch-wide cross-hatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the cucumber mixture.
Add the pineapple and cilantro and stir to combine. Taste and season with additional lime juice and salt as needed. Serve immediately.