When my husband’s family came from Germany this summer, one of the foods they ate in abundance was Mexican, smothered in everyone’s favorite condiment – guacamole.
Whether you like it smooth or chunky, hot or mild, guacamole is that quintessentially southwestern condiment that makes anything you dip into it special. For this nightshade-free guacamole, peppers are supplanted by the acid of freshly squeezed lime juice and cilantro. Try this atop corn chips, rice crackers, veggies or toast (my husband’s favorite breakfast).
A note about avocados – the dark, rough-skinned Hass are widely available, but don’t be afraid of the green, smooth-skinned varieties such as Fuerte. They are just as delicious and in fact, many people prefer them. Just make sure they are ripe by giving them a gentle squeeze. If they are firm but “give” just slightly, they’ll be perfect. You don’t want a soft avocado – it’s past it’s prime.
Prep time: 5 minutes
Total time: 5 minutes
Yield: Serves 4
2 small avocados or 1 large
1/4 c. finely diced red onion
2 T chopped cilantro
pinch of salt to taste
juice of half a lime
serrano chili to taste (omit for nightshade allergy)
- Slice avocados in half and remove seeds.
- If using a Hass, hold the avocado in your hand, and draw a paring knife down through the flesh of the fruit in a checkerboard pattern, thereby chopping it within it’s skin. Remove the flesh with a soup spoon. Mash avocado if you prefer, or leave chunky.
- Add remaining ingredients and serve immediately.
- If you want to store guacamole, lay a piece of saran wrap directly upon the guacamole and press to adhere, making sure there are no air gaps.