Guacamole Posh Style From travels in Baja California Mexico. perfected with those Avocados from Mexico.

3 Hass Avocados, ripe,gentle squeeze lets you know.  halved, seeded and peeled
I fresh lime, juiced
1/2 teaspoon salt, I like Maldon-from  England still hand harvested 135 year old company.
1/2 teaspoon cayenne OR big pinch of dried red chilly peppers.
1/2 sweet onion or cooking onion,{ not red} finely chopped
1/2 jalapeno pepper seeded and minced -optional
2 Roma tomatoes or 3 Campari tomatoes- or amy tomatoes that are sweet. chopped
1 clove garlic- pick the biggest clove!- minced
1/2 teaspoon of cumin-optional- not true Mexican, but love the spice.

In large bowl place scooped out avocado pulp and lime juice, toss to coat. keep a touch for finishing.

Mash up using a potato masher, if you like it less chunky, use a a fork, so there are more bits to grab on the blue corn chips.

After the avocado is throughly coated mix in salt, cumin cayenne.

Fold in the onions, tomatoes, garlic.

Put in your favourite serving bowl topped with reserved lime juice, let it sit at least 30 min. before serving. I sometimes surround with cucumbers and carrots slices along with corn chips. I often put out on the table beside this dish, store brought Hummus dip which I sprinkle with pomegranate seeds. I saw this when I was in Tunisia, it looks pretty as well and  super yummy.  

Happy Summer Everyone!

- Aileen

July 30, 2020 — Aileen Selkirk

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