Gua-ca-mo-le I love the sound of this word :D
One more thing I had never tried before coming to the US! Actually I have never even tried avocados before coming to the US! Incredible right? Italians are so close minded when it comes to food. We believe we have the best food and there is no reason to try stuff from somewhere else. Well, while I do believe that overall Italian food is the best (that means if you put together all the best dishes from the different countries, to me Italy wins hands down), this does not mean that there aren’t good dishes from other countries :) I am thinking ceviche from Peru :P Or kebab from Turkey or curries from India… Italy should open to new cultures and their culinary heritage :)
I believe I had guacamole for the first time when I went tubing, shortly after I moved to Florida. If you have never heard of tubing you surely should check it out, especially in Central Florida where you tube down beautiful crystal clear spring fed streams, for example here is the website for Ichetucknee Springs State Park. I soon became addicted to guacamole and every occasion was good to bring some… to try to make my addition healthier I decided to try and make my own guacamole: it worked!
- 2 avocados
- juice of 1/2 lemon
- 1 garlic clove (I skipped this, as usual)
- 1 tomato
- 1/4 yellow onion
- 1 tbs chopped Italian parsley
- 1 jalapeno
- 1/2 tsp cumin
- 1/4 tsp salt
Halve, seed and remove the pulp from the avocados.
Mince the garlic (if using).
Chop the tomato.
Chop very thinly the onion.
Mince thinly the jalapeno (note that we could not find jalapenos therefore in the pic you can see a finger pepper).
And now: mix all together! Place the avocado in a bowl, squeeze the lemon (lime in the pic) juice and mix. Add garlic, tomato, onion, parsley, jalapeno, cumin and salt. Mix with a fork breaking the pulp of the avocados until everything is well combined.
Serve with chips or veggies or use to dip quesadillas :)
Note: avocados just like apples, bananas and some other fruit, oxidize at contact with air. Therefore, even though your guacamole will be perfectly edible for a few days (if you keep it in the fridge), the top layer will turn an unappealing brownish color. If you are making guacamole for friends and it turns brown, instead of mixing the brown through (it will look more appealing but not that much) scoop away the top layer… and toss it on a chip that you can enjoy before you serve a bright green guacamole!