Monday, May 4, 2015

Tomatillo Pineapple Guacamole from Kim's Welcoming Kitchen

Cinco de Mayo calls for spicy salsa, cold margaritas and lots of creamy guacamole!

This guacamole adds some fruity sparkle to my favorite creamy dip. Serve it with chips or veggies, on top of salad, or on a baked potato or veggie burger.

Tomatillo Pineapple Guacamole (vegan, gluten-free, allergen-free)


  • 1 cup coarsely chopped tomatillo
  •  1/2 jalapeño, seeded and diced 
  • 3/4 cup coarsely chopped red onion
  • 3/4 cup coarsely chopped pineapple (fresh if possible, or rinsed canned or thawed frozen)
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro (or parsley if you don't like cilantro)
  • 1 avocado

  1. In a food processor, add tomatillos and jalapeño and pulse until finely chopped. 
  2. Add red onion, pineapple, salt, and cilantro and pulse until combined, but still slightly chunky.
  3. Cut avocado in half lengthwise, remove pit and scoop out flesh into a medium bowl.
  4. Mash avocado with a fork or potato masher.
  5. Mix in chopped vegetables/fruit.
  6. Serve with tortilla chips or vegetables.

Happy Cooking!

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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  1. That's sounding so yummy. And healthy too being glutton free.

    1. Hi Minnie, I think you'll like the unexpected fruitiness of this one!

  2. Hi Kim, forgive if this posts twice the computer is being weird! So i have yr book and tried to pop amaranth grain but it did not pop so i left it a bit longer and it got scorched. Then i have had problems cooking amaranth grain - i measured out the water as per your instructions but ended up with a dense slightly soggy mass instead of light and fluffy! Any idea what i did wrong?? Thanks, Jane. ps love your amaranth bread tho!!!

    1. Hi Jane,
      Thank you for contacting me. Popping amaranth is not easy! It can be worth the trouble, though, if you can get it to work, because it's a nice way to add crunch and nutrition. The key is to heat the bottom of the pan enough that it pops the amaranth without any additional heat. Try heating the pan a little longer before you add the amaranth and turn off the heat. I'm not sure why the basic amaranth is working for you. Do you combine the water and amaranth, bring to a boil, cover and reduce heat? All of the liquid should be absorbed between 20 and 25 minutes, and then it can be fluffed. Maybe try a different pot? I'm sorry you're having trouble. I am glad you like the amaranth bread. Please contact me again either in the comments or through my comment form if you keep having trouble. Maybe we can figure it out. Good luck! Kim

    2. i am going to give both things another go! i will report back! i'm pretty sure i followed the grain cooking directions as above but i will try again.