When we were buying asparagus the other day, I saw packages of 3 avocados for a dollar. Wow!! That’s an amazing price. Of course, I knew that there was something not quite right about the avocados. And sure enough, they were bruised on the under side.
But it’s easy to cut bruises away.
And then I made The. Most. Brilliant. Guacamole.
I had tried to manipulate T into making the guacamole but he was onto me and politely said no. So I was left to my own devices. I looked in our trusting California Culinary Academy book “Seasonal Vegetarian Cooking” and saw that I was supposed to add a tomato.
Then I looked in our other books and on the internet as well. All of them called for tomato. Then I looked at various definitions of guacamole. While it appears to mean avocado sauce, I skimmed through a number of the ingredients lists and there it was again and again. Tomato.
Guacamole dates back to the Aztecs – The Aztecs referred to guacamole as ahuaca-mulli which translates roughly to avocado sauce or avocado mixture. […] While there are many variations, traditional Mexican guacamole has only a few ingredients. First of course is the avocado, then onion, chiles, and fresh tomatoes and salt.
gourmetsleuth.com: Guacamole – Recipe Ingredients and History
Oh oh. I had JUST come back from getting limes and bedding plants and didn’t feel like going out one more time. So I decided to make do with what we had:
- slightly bruised very ripe avocados
- yellow pepper in very sorry shape
- red chili peppers
- good quality bottled lemon juice
Here’s what I did:
Guacamole WITHOUT Tomatoes
loosely based on Guacamole in “Seasonal Vegetarian Cooking” by the California Culinary Academy
- 1 small onion
- 1 clove garlic
- 2 fresh red chilli peppers
- small yellow pepper
- 2 ripe avocados
- 1 tsp kosher salt
- 1 lime
- splash of lemon juice
- Cut the onion in quarters and finely slice it into a medium sized bowl.
- Chop the garlic finely and add it to the onion.
- Slit the chillis in half and skim the seeds out with the back of the knife. Slice the chillies into half coins and add to the onions
- Discard ALL the mold (ewwww) and throw any soft parts as well as the seeds and core of the yellow pepper into the compost. Coarsely chop what’s left and add it (what had been a large yellow pepper turned into a very small yellow pepper) to the onions.
- Cut the avocados in half, cutting away any bruised parts. Be amazed at how much of the avocado is completely fine. Scoop the avocado out of its shell and add it to the bowl with the onions. Compost the shells.
- Add the salt to the onions.
- Cut the lime in half and juice it over the bowl. Set the lime shells aside.
- Using a knife, coarsely chop the lime juice into the avocado, mixing the other ingredients through. It’s better if the avocado is not completely mashed.
- Cut each lime shells in half and arrange skin side up on top of the guacamole. Drizzle a small amount of lemon juice on any still exposed parts. Cover with plastic and allow to meld in the fridge for about an hour
Serve at cool room temperature with corn chips.
Chilis: The recipe I consulted called for a jalapeno pepper. I decided to substitute with two small chili peppers and a third of a sweet yellow pepper.
Lime peel: After juicing the lime, I cut each half in two and place them skin side up on top of the finished guacamole. This worked brilliantly to keep the guacamole from turning brown.
Tomato: The recipe in “Seasonal Vegetarian Cooking” does, of course, call for one small tomato. And I suppose tomato could be added and the guacamole would still be good. But considering that store-bought tomatoes are pretty dismal, why bother?
Melding: I left the guacamole on the counter rather than in the fridge. I THOUGHT I had put it in the fridge but forgot. Luckily, our kitchen is still quite cool. I liked eating the guacamole at room temperature but there were complaints and pointed remarks that “guacamole is supposed to be cold”.
It turns out that guacamole without tomatoes is easily as good as guacamole with tomatoes. Actually, I’m thinking it might be even better.
We served the guacamole with enchilasagne and corn chips. And we had yet another brilliant dinner.
Enchilasagne!?? I’m amazed that I’ve never mentioned enchilasagne before!! We got the idea ages ago from Rachael Ray (yes, I know, I know that she has fallen from favour but she does have some good ideas) and have made it often.
T made great chili out of left-over barbecued pork (from Sunday night’s extravaganza with asparagus and Hollandaise). He added pinto beans, moritas, chocolate and raisins. Then in place of lasagne, he layered with fried corn tortillas and the whole thing was topped with monterey jack cheese. Did I mention that it was brilliant?
No. No. There are no photos. We were too busy eating.