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Chipotle guacamole. Photo: rachel is coconut&lime, Flickr.
Happy National Guacamole Day! The culinary cosmos of guacamole and pickles may infrequently overlap, but at least today's national food holidays both celebrate zesty green condiments.
Though the lusciously creamy avocado mash is most often associated with summertime BBQs and beer, there's no reason you shouldn't be eager to make use of your mortars and pestles year-round. Check out our guacamole primer on Slashfood, or venture to AOL food for Rosa Mexicano's classic Guacamole en Molcajete recipe -- their trick is mashing the onion, jalapeno and cilantro into a paste for evenly distributed flavor -- though some consumers prefer their avocados hefty, and take pleasure in the zesty chunks of jalapeno, tomato, poblano peppers, green onion, etc.
What are your favorite guacamole additions? Share your secret ingredients after the jump.
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11-14-2009 @2:44PM Julio said... I have a lifetime of having guacamole and I prefer the chunky variety of guacamole. Also, NEVER add any dairy. It is unauthentic and totally unnecessary since avocado is so creamy as it is.
My not-so-secret ingredient is lime, since it will help from the guacamole from turning brown. Another hint to stave off browning is leaving the seed inside of the guacamole.
Really a guacamole really just is avocado, WHITE onion, tomatoes, cilantro, chile jalapeño, and lime juice. The key is using as fresh of ingredients as possible.
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