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For Pickled Peppers:
Heat vinegar, Morton Coarse Sea Salt and sugar in a small saucepan until just bubbling
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Whisk to dissolve solids
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Place sliced peppers in a heat resistant container and pour liquid over
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Weigh peppers down with a small plate and allow to cool to room temperature, about 20 minutes
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Peppers are now ready for use in nachos recipe or will last refrigerated in brine for several weeks
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For Lime Vinaigrette:
Whisk Dijon mustard, honey, hot sauce, tamari or regular soy sauce, lime juice, Morton Fine Sea Salt and canola oil together and season to taste
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For Pineapple Salsa:
Combine pineapple, tomatoes, red onion and pickled peppers, toss with ¼ cup Lime Vinaigrette, reserving the rest for next day use. Garnish with cilantro and serve with your favorite chips!
![Cinco de Mayo Pineapple Salsa and Seis de Mayo Next Day Avocado Toast 2](https://www.mortonsalt.com/wp-content/uploads/cinco-de-mayo-pineapple-salsa-and-seis-de-mayo-next-day-avocado-toast-3-1160x555.jpg)
![Cinco de Mayo Pineapple Salsa and Seis de Mayo Next Day Avocado Toast 1](https://www.mortonsalt.com/wp-content/uploads/cinco-de-mayo-pineapple-salsa-and-seis-de-mayo-next-day-avocado-toast-2-1160x555.jpg)
Seis de Mayo Next Day Avocado Toast
Cooking Time 20 minutes
Serves 2-4 people
- 1 ½ – 2 cups guacamole (recipe below)
- 1 cup leftover pineapple salsa (recipe above)
- 4 fried eggs
- 4 teaspoons canola oil
- 4 slices crusty bread
- 2 tablespoons butter
- 3 tablespoons cilantro, rough chopped
- 1 cup tortilla chips, crunched into small pieces
- Leftover Lime vinaigrette (recipe above)
- 2 large avocados
- 1 ½ tablespoons leftover lime vinaigrette (recipe above)
- 1 teaspoon Morton Fine Sea Salt
- To make guacamole: Cut avocados in half, composting core, if possible
- Cut 3 diagonal lines down each side and scoop avocado pieces into a bowl
- Add lime vinaigrette and salt
- Mix and gently mash avocados so you are left with a chunky, but spreadable guacamole
- To make fried eggs: Heat a non-stick sauté pan over medium high heat with a splash of canola oil, or alternatively rice bran oil or grapeseed oil.
- Crack one egg into a small bowl and pour the egg into heated pan (this prevents the yolk from breaking)
- Season with Morton Sea Salt and fresh cracked pepper
- Cook for 3-4 minutes, until white is firm
- If you prefer your egg more done, flip and allow to cook for one minute on the other side
- Carefully remove to a plate
- Repeat until all eggs are cooked
- To build avocado toast: Griddle bread in a pan with butter over medium heat, until golden brown and crispy, about 3 minutes on each side, then set aside
- Spread 1 side of each piece of toast with guacamole
- Top with pineapple salsa
- Top with fried egg
- Sprinkle crushed tortilla chips over the top
- Drizzle with lime vinaigrette
- Garnish with cilantro