Our friend, Trent, posted a comment the other day saying that my blog reminded him of the fresh produce we’re able to enjoy in this geographic region during this time of the year. (He’s currently living abroad, and has been for quite some time now.) I think that one of the interesting things about being in other cities is not only seeing what different kinds of cuisines people enjoy, but also what local produce they have access to. This can create a little jealousy, while also making you grateful for what you have.
Whenever possible, I enjoy visiting farmers’ markets in other cities. California, in particular. I am still so amazed that they can walk to the market and purchase fresh lemons, limes, oranges, and avocados that are straight from the farm (that haven’t rolled around in the back of a truck for a week). When I was talking with a colleague about this, he informed me that when he lived in Miami, he had an avocado tree in his backyard. He had so many avocados he didn’t know what to do with them! (If he had shipped them up here, he would have made a lot money!)
Being that they aren’t grown locally, avocados can be a little pricey in these parts, but they are oh, so worth it! I love putting avocados on a sandwich, a salad, and making everyone’s favorite dip – guacamole!
I have spent several years experimenting, and fine-tuning my recipe. We’ve eaten at several restaurants where the guacamole is delicious (Lime in Denver, Dos Caminos in NYC), however my husband and I think that my version holds up to those quite well. (And ordering tableside guacamole is always interesting because you can actually see what they are putting in to the dip!) What’s fun about guacamole is that you can add or omit ingredients based on your own taste buds. If I’m serving to a crowd at a party, I go easy on the garlic. If children are going to be trying it, I omit the jalapeño.
Kate’s Chunky Guacamole
4 Ripe Haas avocados
1 Roma tomato, diced
1 Garlic clove, minced (optional)
¼ Cup Onion, diced
¼ Cup Cilantro, coarsely chopped
1 Lime, juice and zest
½ tsp. chili powder
1 Jalapeño, seeded and minced (optional)
½ tsp. garlic powder
½ tsp. freshly ground black pepper
¼ tsp. kosher or sea salt
Zest lime, set aside, and juice lime.
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Pour lime juice over avocados. Using a potato masher, mash the avocados with the lime juice, chili powder, garlic powder, pepper, and salt, leaving them partially chunky. With a spoon or spatula, fold in tomato, onion, minced garlic, jalapeño, lime zest, and cilantro. Serve immediately, or press a piece of plastic warp down on guacamole and refrigerate until serving.
Serve with tortilla chips, or to accompany an entrée.