guacamole with grapes, cucumber

2019-11-06

Traditionally, guacamole is prepared by crushing/mixing the ingredients in a molcajete = stone mortar. It took me a while to find one that was both wide and deep enough to my liking. Even so, this one was barely big enough for the 2 avocados.

Cucumber? Grapes?
This is a somewhat unusual guacamole, but I very nice. I used a ripe cucumber that was left too long on the kitchen counter and had turned yellow. Those are sweeter and mellower than the green ones. The cucumber added extra bulk without corrupting the avocado flavor or watering down the guacamole overly much, while the grapes added a sweeter overtone.

I did not use onions or garlic in this one.

INGREDIENTS

This is what you need for 3 servings:

2 medium to large avocados
6-10 sweet seedless grapes
1 handful fresh cilantro
1 serrano pepper
1/4 ripe salad cucumber
1 tbsp. green onion / chives
salt
hot chipotle sauce
1/2 lime, juiced

Pic1: guacamole, chipotle hot sauce

Directions

Gather all ingredients.
Open the avocados, remove the seed, transfer the flesh to the molcajete.
Destem the serrano. Remove the seeds and central vein for less heat. Leave them for more.
Cut the serrano in small pieces. Add to the avocado.
Strip the cilantro leaves from the stems. Add the leaves to the avocado.
Peel, deseed the cucumber. Cut in small pieces. Add.
Optional:
- Fry / sauté the serrano a.o. vegetables briefly in hot oil before adding to the avocados.
Add the juice of 1/2 lime.
Add salt to taste.
Crush and mix the various ingredients.
Adjust seasoning: salt & lime juice.
Serve immediately.
- Serve with chips
- Add a few drops of hot chipotle sauce.

Pic2: ingredients
Pic3: load that pot
Pic4: crush and mix

Pic5: served
Pic6: served
Pic7: with hot chipotle sauce

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org