I love original recipes; while fusion and a bit of experimentation are always fun I seem to come back to some original recipes especially when it comes to Guacamole! I think it’s already perfect with its heavenly creaminess and a kick to the taste buds given by the lime, jalapeño and the cilantro.
I love to have things like salsa, some sandwich filling or guacamole all ready in the fridge at the beginning of the weekend to keep Gadget Guys & the +Two’s peckish curiosity fulfilling – it gives the chef, wife and mom in me some very smug satisfaction! 😛
Your basic preparation involves neat looking shallots, a plump and ripe beef tomato and a perfect, just ripe avocado.
When it comes to buying avocados, practice makes perfect!
Pick a piece that is even, a lovely deep green and free of bruises and brown spots.
Press lightly with your thumb and index finger, it should not be too hard nor too soft… in fact quite like squeezing your forehead.
Always look at the spot where the stem was attached to the fruit. It should be whitish or greenish at the center and not brown.
Peel and dice the shallot. Deseed and small dice the tomato, squeeze the juice from the lime and remove the cilantro leaves from their stalks.
Slit the jalapeño pepper lengthwise, deseed it and chop it up very finely.
Place the avocado on your palm and using a kitchen knife, slit through it lengthwise till the blade hits the pit. Rotate the blade all around the fruit till you have two halves joined by the pit alone. Twist both halves in opposite directions until one comes loose.
Now hack the pit with your knife and twist the blade this time to remove the pit from the other half.
Use a tablespoon to scoop out the creamy flesh from the halves.
Mash the avocado with a fork and add half the lime juice so it doesn’t start to turn brown. You can mash it up as creamy or leave it as chunky as you like.
Add the diced onions, tomatoes and jalapeño followed by the cilantro and season with salt.
Sample away and add the remaining lime juice and some more salt as per taste. You can also heat it up some more with more jalapeño peppers. Serve cold along with your favorite Mexican spread!
Eli, the older of the +Two overloads on Salsa and Guacamole every time we fix a Mexican meal, specially burritos!
Or you can store this in the refrigerator for up to three days which is normally over the weekend for me and enjoy it with some tortillas and minty lemonade when you feel like it…. Or when you feel you can’t wait any more!
- 1 Large Avocado
- 3 Tablespoons Shallots or White Onions – Diced Small
- 3 Tablespoons Tomatoes – Deseeded & Diced Small
- 1 Tablespoon Cilantro Leaves – Whole
- ½ Teaspoon Jalapeño Peppers – Deseeded & Finely Minced
- ½ - 1 Tablespoon Lime Juice
- Salt to Season
- Peel the onion and tomatoes and dice finely.
- Juice the lime and finely mince the deseeded jalapeño pepper
- Cut around the avocado and remove the pit with the knife.
- Scoop out the avocado flesh and mash with a fork.
- Add half the lime juice.
- Add the chopped onions, tomatoes, cilantro, jalapeño and salt.
- Adjust salt according to taste and add more lime juice if required.
- Serve cold