|Fresh Hawaiian avocados from my back yard|
click on photo to view larger
I usually make guacamole in the summer because I have 14 avocado trees and 2 Tahitian lime trees. My trees are usually full of fruit in August and September. That's when I pick them and sell them to Friendly Market or at our Saturday Farmers Market here on the Hawaiian island of Molokai.
I have found that guacamole needs to be customized depending on individual tastes. For example some people don't like spicy foods, including children. Other people don't like cilantro because it has a strong flavor. So you have to edit my recipe based on your taste. One thing that is important, use the best avocados you can find, avoid bruised and mushy avocados. You will know when they are ripe when they are just a little soft to the touch.
Another way that avocados are eaten here in Hawaii, mostly by the Filipino community, is blended with ice and sweetened condensed milk. This results in a very creamy refreshing summer drink.
3 or 4 ripe Avocados depending on the size, seeded and scooped from peel
Zest of one lime
1 1/2 tablespoons fresh lime juice (2 limes depending on how juicy they are)
1/3 cup finely chopped red onion (rinsed in water to remove the harsh bite)
1 large Roma tomato, seeded then diced
2 tablespoons finely chopped cilantro
1/2 of 1 jalapeño pepper, seeded and minced
1 large clove fresh garlic, minced
Fine sea salt and freshly ground black pepper, to taste
1/2 teaspoon ground cumin
1 large bag of triangular shaped corn chips
Add lime juice and zest to a large bowl, then add the avocados. Take a pastry cutter or fork and cut the avocados into the lime juice and zest until you've reached the lumpy texture you like.
Add the red onion, tomato, cilantro, jalapeño, garlic, and season with salt, pepper, and cumin to taste. Toss mixture then serve immediately with triangular corn chips.
Note: If you are making this ahead of time, cover your guacamole with plastic wrap, pushing the wrap down over the top of the guacamole so that it is airtight and refrigerate for up to 2 days.
Makes 6 servings.