Recipe: Guacamole | Mexican Avocado Pâté

Guacamole Mexican Avocado Pâté

A lot of playing with a little bit of guacamole.

Feel free to browse recipes from our Retro Recipes series. You might also like our Avocado recipes here and here. Or you might like to browse Salsa recipes here and here. Check out our easy Summer recipes here and here.

Guacamole Mexican Avocado Pâté

Guacamole has as many variations as Pesto. I have included a basic recipe, which is amazingly simple and delicious, plus some variations to experiment with. At the moment (May) in Australia, very large avocados are in season, plentiful and (relatively) cheap. I also like to add a dash or two of smoked tabasco sauce after blending.

0103: I inadvertently made a batch of Guacamole that was a little hot (used 2 birdseye chillies!). So I added cubed cucumber and tomato, cooked some angel hair pasta, mixed them together, added a dash of olive oil and called it a summer pasta dinner.

Basic Recipe 2 ripe medium avocados or 1 very large one juice of 1 lemon
2 – 3 cloves garlic, crushed 0.5 tspn salt
chilli powder to taste, or 2 fresh green chillies black pepper to taste
Additions prior to blending mayonnaise or creme fraiche sour cream
yoghurt tomato
onion 4 sprigs fresh coriander
Additions after blending 0.5 – 1 green or red pepper, diced 1 small red onion, diced
1 cucumber, chopped 0.5 cup olives
1 diced tomato

Place the basic recipe ingredients and any “additions prior to blending” that you select (if any) in a blender. Blend until creamy. Add any “additions after blending” that you select (if any) and stir. Taste, and adjust seasonings (chilli, salt, pepper). Serve with tortillas and corn chips.

Moosewood’s Best Guacamole uses 2 Tblspn chopped onion, 2 fresh green chillies, 4 sprigs fresh coriander, salt, and 2 avocados, with 1 large red tomato, peeled and cubed, and some lemon or lime juice stirred in after blending the other ingredients.

1296, 0103

 

 

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