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Guacamole with pineapple, chilli and coriander.
Recipe courtesy of Chef Roberto Santibañez, from his cookbook “Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking” (Wiley, 2011)
Makes 5 cups
1 (10- to 12-ounce) cucumber, peeled, seeded, and diced (½ inch)
½ cup finely diced red onion
2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste
2 tablespoons freshly squeezed lime juice, or more to taste
¾ teaspoon fine salt, or 1½ teaspoons kosher salt
2 large or 4 small ripe Mexican Hass avocados, halved and pitted
½ pineapple, peeled, cored, and diced (½ inch)
½ cup chopped cilantro, divided
Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash). Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top.
Because of the acid in the pineapple, this salsa will not discolor as quickly as other guacamoles. Store it in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.