I saw this recipe on foodnetwork.com and I thought it would be fun to make a different kind of guacamole for Cinco de Mayo. This guacamole recipe couldn’t be any more different from the traditional, but it was delicious! It had a slightly sweet, slightly spicy flavor that went great with tortilla chips and was a perfect addition to our Cinco de Mayo dinner.
PEAR AND PISTACHIO GUACAMOLE
- 3 Hass avocados, halved, pitted and cubed
- 2 firm ripe Seckel pears or 1 large Anjou pear, cored and finely diced
- 2 Tbsp. chopped fresh cilantro
- juice of 1½ – 2 fresh limes
- 1 clove garlic, finely chopped
- 1 small jalapeño, minced (if you want it less spicy, remove the seeds)
- ½ tsp. salt
- ¼ tsp. pepper
- 3 Tbsp. chopped roasted pistachios
- lime wedges, for serving
- blue corn tortilla chips, for serving
- Toss together the avocados and pears in a medium bowl.
- Stir in the cilantro, juice from 1½ limes, garlic, jalapeño, salt, and pepper.
- Taste and adjust seasoning with additional lime juice, salt, and pepper if desired.
- Transfer to a serving bowl and sprinkle pistachios over top.
- Serve with lime wedges and blue corn tortilla chips.