Today’s recipe is really special – it was developed by my father-in-law. My in-laws just returned to Canada after spending 3 months in Mexico, away from the snow and in the glorious sun. During that time my father-in-law perfected his guacamole skills. He got so good at making it that he had native Mexicans asking him for his recipe. You’re definitely in for a treat!
When they got back, we filled them in on what had been happening while they were away… including the news that our daughter has a new pet. It’s not a pet that we sought out, it’s a stray. And by stray I mean she found it in our backyard. It’s not your typical pet, but it has a great name – Diamond. My daughter named her pet Diamond, which is very fitting because Diamond is a slug.
Now how many slugs do you know of with a name like Diamond? She carries Diamond around on her coat sleeve. She lets Diamond rest in her playground, with water and fresh dirt. One evening in the middle of a downpour we even had to deal with a huge tantrum on her part because she insisted on going out in the pitch black monsoon to check on Diamond. Since then I’m pretty sure Diamond is not the original Diamond, and has now grown to include a couple of friends… Cute Cute, and Sweetheart to name a few.
That’s probably our biggest news. It’s been an eventful winter… now onto much tastier things.
Guacamole is perhaps the best food ever! Avocados contain healthy fats and loads of nutrients, as well as good-quality protein. I’ve heard they can even treat sunburns too. Combine that with the nutritional power of onions, garlic, cilantro, peppers, and citrus and you’ve got it made.
I hope you enjoy this fantastic recipe!
Aaron’s Guacamole Recipe
- ¼ medium white onion, chopped finely
- 2 large garlic cloves, chopped finely
- 1 – 2 serrano peppers (depending on how hot you want it), chopped finely
- 3 small ripe avocados, reserve 1 pit
- ½ cup cilantro, chopped
- Juice of 1 small lime
- ¼ tsp. + 1/8 tsp. sea salt
In a molcajete (or in a bowl using a fork or muddler if you don’t have one) grind half of the chopped onion, all of the garlic, and half of a serrano pepper into a paste.
Add the avocados, cilantro, lime juice, remaining serrano pepper, and salt. Blend with a fork until the guacamole becomes a smooth texture with a few small chunks.
Place one avocado pit in the middle of the guacamole, and sprinkle the remaining chopped onion on top. Cover and store in the refrigerator for 2 hours before serving. After chilling, stir to incorporate the onions and serve.
- Add a pinch of ground cumin
- Add seeded diced tomatoes
- Add a few bruised mint leaves, chopped
I hope you have a wonderful day!
With love, gratitude,and the luck of the Irish,