---

---

2 Tbsp. freshly squeezed lime juice

---

2 Tbsp. Tequila

---

2 Tbsp. brown sugar

---

1/3 ripe pineapple, trimmed+ and cut into 1/4-inch slices lengthwise

---

1/4 cup white wine vinegar

---

1/2 small red onion, cut into 1/4-inch dice

---

1 jalapeño pepper, stemmed, seeded if desired, and minced

---

1/2 small jicama, peeled and cut into 1/8-inch dice

---

1/2 cup chopped fresh cilantro

---

1 Tbsp. Extra virgin olive oil

---

1 tsp. Salt, to taste

---

1/4 tsp. freshly ground black pepper

---

2 ripe, Fresh California Avocados, seeded, peeled and cut into 1/4-inch dice

---

---

---

1/4 cup Paprika

---

1/4 cup ancho chile powder

---

1/4 cup ground cumin

---

4 1/2 lb. pork baby back ribs

---

As needed Salt and freshly ground black pepper, to taste

---

1/4 cup chopped garlic

---

3 jalapeño peppers, stemmed and seeded if desired

---

1 Tbsp. ground cumin

---

3 Tbsp. hot sauce

---

1 cup freshly squeezed lime juice

---

1 tsp. salt

---

1/2 cup honey

---

As needed California Avocado Pineapple Salsa (see make-ahead recipe above)

---

As needed Grilled Corn Esquite (see recipe below)

---

12 (4-inch) corn tortillas, warmed (optional)

---

---

---

6 ears fresh, sweet corn, in the husk

---

2 Tbsp. Extra virgin olive oil

---

1 Tbsp. unsalted butter

---

6 Tbsp. mayonnaise

---

2 Tbsp. freshly squeezed lime juice, to taste

---

1 tsp. Cayenne pepper, to taste

---

1 tsp. salt

---

6 Tbsp. grated cojita cheese (can substitute with Feta cheese)

---

---

---

12 (4-inch) corn tortillas, warmed (optional)

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.