Guacamole: The Monochromatic Green Edition
A simple, no-frills, green-on-green-on-green guacamole recipe.
- avocados - 3 ripe
- shallot - 1 small
- jalapeno - 1
- cilantro - 1 fistful
- garlic - 3 large cloves
- sea salt
- black pepper
- lime - 0.5 limes
- Peel and mince garlic and dump in a decent sized bowl -- preferably some kind of glass Rubbermaid one with a lid -- that will eventually fit all the ingredients.
- Peel and mince shallot and add to bowl.
- Remove top of jalapeno and chop remainder into tiny bits to be added to bowl. I keep all the seeds and membrane from inside the pepper because I like the kick. If you're wimpy, you may just want the green parts.
- Rinse and dry a fistful of cilantro. Chop vigorously while humming the theme to Battlestar Galactica. Add to bowl.
- Get the good stuff out of the avocados and add to bowl. (Don't eat the peel or pit.)
- Mash everything together with a good potato masher.
- Squeeze half a lime into the bowl.
- Add sea salt and fresh cracked black pepper to taste.
- Whisk with a fork.
- Refrigerate for two hours.
- Whisk again before serving.
As with many of my recipes, this mostly green guacamole was constructed with a bunch of leftover materials. I ended up liking it so much, that I’ve continued to make it this way ever since.
NOTE: If you’re prone to dragon breath, you may want to dial-down the garlic.Add to Favourites