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The Good Neighbor Cookbook
by Suzanne Schlosberg and Sara Quessenberry

This guacamole takes a Mexican favorite to a new level with the addition of the smoky, spicy chipotle chiles in adobo sauce (smoked and canned jalapenos in red sauce) and the sweet, tropical flavors of pineapple. To dial down the heat without sacrificing flavor, use the adobo sauce without the chipotle pepper.
Prep time: 15 minutes
Total time: 15 minutes
Serves 6 to 8


• 6 ripe avocados, halved and pitted
• 1/2 small red onion, chopped
• 1/4 small pineapple, cut into
• 1/4-inch pieces (about 1/2 cup)
• 1 cup loosely packed fresh cilantro, coarsely chopped
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon chopped chipotles in adobo sauce
• 3/4 teaspoon kosher salt
• Tortilla chips, for serving


Scoop out the meat of the avocados into a large bowl and gently mash. Stir in the onion, pineapple, cilantro, lime juice, chipotle, and salt. Serve with the tortilla chips.


When choosing avocados, reach for the Hass avocado from California, with its dark, pebbly skin and creamy texture that is just ripe but a little firm. Make the guacamole up to 6 hours in advance, press plastic wrap directly on the guacamole to seal and prevent browning, and refrigerate until ready to serve.

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