Avocados are becoming plentiful again here in New Zealand and you know what that means? Guacermoles!
That's right, I like guacamole so much I have a nick name for it. It is not a very good nick name and I am aware of that but it is always spoken with much love. Guacamole has previously featured on this blog pretending to be a salad and hanging out in the background in my picadillo and lechon asado posts and I expect it will keep coming back over and over again greeting us like an old friend.
Now this is not a historical or cultural lesson so I will not explain why I have guacamole as a side with Cuban food when it is very clearly Mexican. It just works, okay?
Serve it as a side, as a topping on tacos, as a dip or just grab a spoon and eat it plain! This guacamole recipe is really that good.
3-4 Avocados
2-3 Cloves Garlic
1/2 Red Onion (Small)
1 Lemon
A few sprigs of Cilantro (Coriander)
1 Jalapeno Pepper (or any other fresh green chili pepper)
Salt and Pepper to taste
Dice the onions, mince the garlic, chop the cilantro and the green chili pepper. You can use less onion if you find it too strong. I usually add some of the cilantro stocks in as well. The stocks have a lot of flavor, it is a shame to waste it.
Cut the avocados in half and remove the pit.
With a knife, score the avocados taking care to not cut the skin, yours or the avocados.
Use a spoon to scoop the avocados out into a bowl.
Juice the lemon and mix it in with the avocados.
Add the onions, minced garlic, cilantro and the chopped green pepper.
Add salt and pepper and combine well. You can mash the avocados a little while combining with the rest of the ingredients.
Refrigerate for about half an hour before digging in!
Enjoy!
That's right, I like guacamole so much I have a nick name for it. It is not a very good nick name and I am aware of that but it is always spoken with much love. Guacamole has previously featured on this blog pretending to be a salad and hanging out in the background in my picadillo and lechon asado posts and I expect it will keep coming back over and over again greeting us like an old friend.
Now this is not a historical or cultural lesson so I will not explain why I have guacamole as a side with Cuban food when it is very clearly Mexican. It just works, okay?
Serve it as a side, as a topping on tacos, as a dip or just grab a spoon and eat it plain! This guacamole recipe is really that good.
 |
| How to make Guacamole |
Ingredients
3-4 Avocados
2-3 Cloves Garlic
1/2 Red Onion (Small)
1 Lemon
A few sprigs of Cilantro (Coriander)
1 Jalapeno Pepper (or any other fresh green chili pepper)
Salt and Pepper to taste
Method
Dice the onions, mince the garlic, chop the cilantro and the green chili pepper. You can use less onion if you find it too strong. I usually add some of the cilantro stocks in as well. The stocks have a lot of flavor, it is a shame to waste it.
Cut the avocados in half and remove the pit.
With a knife, score the avocados taking care to not cut the skin, yours or the avocados.
Use a spoon to scoop the avocados out into a bowl.
Juice the lemon and mix it in with the avocados.
Add the onions, minced garlic, cilantro and the chopped green pepper.
Add salt and pepper and combine well. You can mash the avocados a little while combining with the rest of the ingredients.
Refrigerate for about half an hour before digging in!
Enjoy!
5 comments
LABELS:
Dips and Spreads,
Latin,
Vegan,
Vegetarian
Oh, I love guacamole! It looks delicious.
ReplyDeleteI would definitively try it.
Thank you! Do have a go at it. It is very easy :-)
DeleteBach! Tried this recipe. It came out so good. Everyone was asking for the secret recipe!! Nabs
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThanks Naba!
Delete