Ever since I saw my first avocado growing in a friend’s backyard in Florida, I’ve been fascinated with them.
At the time, we had no idea what guacamole was and were baffled what to do with all the huge green globes. I’m sure many fell to the ground and were returned to the earth. But now, I can’t get enough of them, especially since my husband’s and my favorite treat at sundown is a good spicy guacamole. We can bring a veritable potlatch of great food and fill the cooler, yet we end up eating guacamole every night, given the choice. So I thought I would share with you my simple recipe.
There are many versions out there, of course. What does the trick for me, though, is to add a jar of chili corn (I like Trader Joe’s version). The coriander and mustard seeds in it give the guacamole an extra kick. You can pick up a couple of jars to keep onboard for those occasions when you run across fresh avocados. I love avocados as a seaworthy vegetable because they’re happy to rock and roll along with the waves as they ripen on the counter. Or you can hang them in a basket and let them happily swing. They’re a versatile and sturdy companion.
And the essential kitchen gadget for me is a potato ricer — putting the chunks of avocado through the press makes a smooth guacamole. But if you’d prefer, you can mash it with a fork and leave big chunks.
My recipe is simple enough and only takes minutes to make. Change it up to suit yourself. Some sailors like it hot. Add hot sauce or chili peppers, if you like. Here’s a basic recipe that we love:
3 ripe Haas avocados, mashed or riced
1/3 cup CORN and CHILI (I like Trader Joe’s in the jar)
1/2 lime, squeezed
1 package dry guacamole mix, mild or hot
1/4 cup minced onion
1/2 cup chopped cherry tomatoes or 1/4 cup chopped cherry peppers, optional
2 tbsp. chopped cilantro, optional
Serve with tortilla chips or fried plantains. Double the recipe for a crowd.