Friday, 27 January 2012

Guacamole

After yesterday's sammiches, I had some avocado leftovers that were perfectly ripe. What could I do but make guacamole? There are way too many bad avocados around these days. I have stopped buying them from big box grocery stores because they are small, usually brutally bruised, and they don't taste right. I buy from a nearby independent grocer who stocks the best tasting avocados I've ever had. They are rich, creamy, and when perfectly ripe, deeply flavourful with a just giving texture. I'm assuming they are still Hass varietals, but I'm not entirely sure. In any case, these were picture perfect; I really should have taken one.

1.5 ripe avocados
1 tomato, seeded and chopped
chopped cilantro
2 tsp lemon juice
1 jalapeno pepper, minced
1 inside clove of garlic, minced
salt and pepper

Remove avocado flesh from skin into a bowl and break it up with a fork until lumpy. Add other ingredients and mix up, stirring well until avocado becomes smoother. I like it with small lumps in it. Be careful not to add too much garlic as it will take over. A little goes a really long way here, especially the next day.



Ladypants and I ate this atop Marc's homemade rye crackers and they were delicious! The creaminess of the avocado with the spiciness of the pepper zinging through it, the freshness of the cilantro and tomato, and the sharpness of the fresh garlic combined to make something remarkable. This would only be half as good without that quality giant Mexican berry. A lot of recipes I've seen call for a lot more lemon juice, but I think that is just to compensate for poor quality ingredients. To some degree the higher acidity covers up the delicate flavour of the alligator pear. If it isn't there to start with, it probably helps. Avocado FTW!

3 comments:

Joanne said...

The best avocados would be in Mexico. You really should come down. You will probably never see a Yucatecan avocado in Canada, they are larger, and have a lighter green, thinner and smoother skin. A nice light tasting avocado but not as creamy. They are good in salads and sandwiches. I still prefer a Haas avocado for guacamole. And I would suggest using lime juice rather than lemon. Lemons don't grow here but limes do, so that's what is used here in guacamole. Use the rest of the limes you bought for margaritas. Ole!

Sam Zen said...

For new kinds of avocados and margaritas I might just have to make the trip. I'll definitely make it with lime juice next time. Are the tomatoes a faux pas for Mexican guacamole?

Joanne said...

Tomatoes are perfect in guacamole and yes, they are used here. Your guac looks great, I'd just change up the lemon juice to lime and it's perfect.

P.S. Watch Westjet for a great price to Cancun and then its just a few hours by bus to our house. Easy trip, the bus is luxurious and you can snooze all the way here.