Recipe Note

Recipe Notes

*Avocado tips: buy them green and hard, always from Mexico or California, make sure the skins aren't spotty, and that the stem is firmly attached. Ripen them on the counter until the stem end yields gently to the touch, generally 3-5 days (if you need them to ripen faster put them together with bananas in a paper bag, the ethylene gas from the bananas will speed the process). When they are ripe you can move them to the top shelf in the refrigerator to maintain peak freshness and texture for a few more days.

To store guacamole make sure none of the surface is in contact with air. Fill your container all the way or use a plastic bag and squeeze the air out. This guacamole can also be frozen as there are no tomatoes in it (which get mealy when frozen), so you can make a bunch now to enjoy later. Just defrost in the fridge overnight.

Variations & Ideas:

• Winter and spring are two great avocado seasons thanks to better growing techniques in Mexico and specialty varietals from California like Pinkerton:

In winter try:diced fresh orange or blood orange supremes, pine nuts and/or small jicama cubes, and Cancale N11

In spring try:radish matchsticks, garden cress, and sliced kumquats with a dusting of Shabazi or D'vora

• Try topping your guacamole with different ingredients and spices for a fun treat:

Try Smoked Salt N8 or Cataluña N22 and toasted pepitas for a meaty tasting but still vegetarian option

Flaked crabmeat (or chopped imitation crab) and Espelette pepper

Crispy chicken or pork cracklings and Izak N37

• Some people like to add tomatoes. My recommendation if you do this is to salt them after dicing, and then pat them dry before mixing them in, so your guacamole doesn't get watery.

• This guacamole is pretty chunky and is great for eating with chips. You can also purée it with some water and/or sour cream to make it pipeable. Fill a piping bag or squeeze bottle and drizzle it on nachos, enchiladas or tacos before serving.

Questions about this recipe? Contact us at info@laboiteny.com