- 4 ripe avocados
- 1 lime, washed (you will be using zest and juice)
- 1/2 medium red onion, finely chopped
- 1 Kumato tomato, seeded and finely chopped (look for Kumato and Zima cherry tomatoes that have the best flavour in winter when tomatoes are out of season)
- salt, to taste
- For the medium guacamole: 1/4 jalapeño pepper, seeded and finely chopped
- For the chipotle guacamole: 1/4 - 1/2 tsp of chipotle powder
How to make it:Cut the avocados in half and remove the pit by tapping with the blade of the knife and turning - the pit will lift right out. Remove the flesh with a spoon and mash with a fork until you have a smooth consistency.
Using a microplane, add the zest of the lime and its juice. Mix well to combine. Add the lime zest and juice as a first step after mashing the avocado as it will prevent it from oxidizing and turning brown.
Finely dice the red onion (1/2) and add to the other ingredients. Cut the Kumato tomato in quarters and remove the pulp and seeds. Finely chop and add to bowl. Season with salt to taste. Remove 1 cup of the guacamole, cover and let it sit, refrigerated for about 1 hour (to allow the flavours to develop). This is your basic, mild guacamole.
For the medium spice guacamole, cut the jalapeño pepper in half and remove the white membrane and seeds (the seeds are the hottest part of the pepper). Wash your hands after doing this and don't touch your eyes as it will sting. Finely chop 1/4 of the pepper and add to the other ingredients. Separate this part of the guacamole - about one cup - into another bowl, cover and refrigerate. Again, allow it to sit for at least one hour so flavours develop.
For the chipotle guacamole, add 1/4 to 1/2 tsp (according to your taste) of dried chipotle powder to the previously made recipe. Cover, refrigerate and allow to sit for one hour. ENJOY!
|Serve Mexican guacamole and salsa fresca with corn chips - easy, delicious appetizer.|