Transform the flavors of this avocado-based Mexican dip by adding in grilled onion and pineapple along with classic ingredients like cilantro and lime. Habanero peppers stand in for serrano or jalapeno and add sweet, floral notes.
| Level: | Easy |
Instructions
- Heat a grill pan over high heat; brush with vegetable oil. Grill 3 thick slices each fresh pineapple and white onion until charred, 1 to 2 minutes per side. Let cool, then chop. Halve, pit and dice 3 ripe avocados. Combine in a bowl with 1 minced habanero chile (seeded for less heat), 1/2 cup chopped cilantro, the juice of 2 limes and 1 teaspoon kosher salt. Mash a few times until combined. Fold in the grilled onion and pineapple; season with more salt.