Avocado season is in full swing, what could be better than that? Growing up in Southern California it seemed anyone we knew, with any type of ranch property, had an avocado tree. Have you ever seen one? They are big and can be quite messy. However, they do provide the most delicious fruit.
I remember my parent's friends bringing over bags and bags of avocados just to get rid of them. What I wouldn't do for a friend like that, not that you can grow avocados in the Pacific Northwest. The avocados need a much warmer climate. Those were the days of endless B.L.T. sandwiches stuffed with avocado. I sure wouldn't mind returning to that moment of time.
I love serving guacamole in my mortar, it has such great visual appeal. It's also very substantial, weighing in at twelve pounds.
When it comes to guacamole, I am not a purist. I love all kinds of things mixed in and I prefer it chunky when it comes to texture. I have made it this way forever. The mayonnaise makes it creamy and smooth (you don't taste it). And I love all the other tidbit additions, they really add to the flavor.
I add guacamole to tacos, taquitos, turkey sandwiches, B.L.T.'s and my favorite is guacamole toast with melted cheese. Yum.
- 1/2 cup mayonnaise
- 1/3 cup finely chopped red onion
- 1 jalapeno pepper, seeded, deveined and finely chopped
- zest of one lime
- juice of 1/2 a lime
- 2 Tablespoons chopped fresh chives
- 2 Tablespoons chopped fresh cilantro
- 1 Tablespoon Hidden Valley Ranch seasoning powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground pepper
- 5 California avocados, divided
- In a large bowl combine mayonnaise, onion, jalapeno, lime zest and juice, chives, cilantro, Ranch seasoning, kosher salt and pepper.
- Peel and slice 2 of the avocados, mash them up and add them to the mixture until fully combined. Peel the rest of the avocados and cut them into chunks. Slowly stir them into the mixture, taking care not to break up the pieces. Serve immediately.
Here is a little trick, I'm not even sure where I learned it. Probably Pinterest, isn't that where we learn everything these days?
Anyway, if you want to make your guacamole early or have leftovers, to keep it from browning place it an appropriate sized dish or bowl. Smooth the top with the back of a spoon, leaving no holes on the sides. Then pour a small layer of water over the guacamole until it is completely covered. When ready to serve, pour the water off the top and you will have perfectly green guac ready to eat.
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