Our two avocado trees, a Green Gold and Sharwil bear fruit in the winter and spring. The trees are currently loaded with fruit so we are enjoying avocados in numerous ways: avocado on toast, avocado salad, and plenty of guacamole. And, of course, the guacamole is a natural with all manner of Mexican dishes such as quesadillas, tacos, enchiladas, tostadas and burritos. We love all of these dishes!
Guacamole is such an easy side dish to throw together. If you have good, creamy avocados as we do, you can simply mash them with salt and lime juice and slather it on a quesadilla. Given a bit more time to chop up a few ingredients, this recipe from Alton Brown is excellent. All the ingredients meld together beautifully and the end result is a fantastic guacamole.
Sharwil avocado is rich and creamy, my favorite avocado.
Guacamole ~ Alton Brown Style
Adapted from Alton Brown’s recipe
2 generous servings
Ingredients
2 Sharwil or Haas avocados
1 lime, juiced
1/4 – 1/2 teaspoon kosher salt
1/4 heaping teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons finely diced onion
3 rings of pickled jalapeño, minced (or more depending on how hot they are)
1/4 cup finely diced tomato
1 tablespoon finely chopped cilantro
1 small garlic clove, minced
Preparation
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Use a potato masher, add salt, cumin and cayenne and mash. Fold in the onions, jalapeño, tomatoes, cilantro and garlic. Season to taste with extra lime juice. Serve right away.
Kiyo, Your avocado trees must be beautiful. How lovely that they give fruit in two seasons of the year. This gorgeous guacamole recipe has all of my “ingredient” favorites… but wait! Cumin? Pickled jalapeño? Now, that is something special to liven up a favorite, classic dish. We can’t wait to try it! Have a great weekend, Shanna
The cumin is subtle and goes really well in this guacamole. I added the pickled jalapeño because I wanted a guaranteed kick to the guacamole that I can’t always count on with fresh jalapeños. Many times the jalapeños available at the market taste more like bell peppers and have no heat. We grow our own jalapeños and they are guaranteed hot!
Cumin is such a nice ingredient in Mexican food, Kiyo… and Indian food, for that matter. I have always wanted to grind my own cumin seeds to get the full flavor benefit. Our jalepeños, from the summer garden, are also very hot! A gave some to a neighbor once, who needed them for a recipe (we keep them in the freezer until they run out, usually sometime in the Fall). I think she was quite surprised by the kick. I will have to pickle and can them next year for guacamole; yum.