Guacamole season (and also a recipe)

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guacamole-5

I have been trying to teach the children about seasons for fruit and vegetables. Late in autumn we had a "goodbye green grapes" party to enjoy the final bunch of the season, which was harder to explain than you might expect due to the plethora of gigantic, California-grown green-grapes that started appearing on grocery-store shelves soon thereafter. We made good use of mandarin season but recently had to say goodbye to them, too, and now we are all eagerly anticipating the arrival of stone-fruit season.

You get my drift.

And then last weekend (or thereabouts), guacamole season started. Big excitement!

Guacamole season goes hand-in-hand with daylight saving and Caprese-salad season and dry-white-wine season and also friends-over-at-dusk season. So even though I'm not famous for loving the warmer weather, I am nevertheless quite the fan of guacamole season.

Guacamole season starts with longer days and bare feet. Soggy bathers, sand inside the house, tasting sunscreen after kissing sweaty lips. Cicadas after dark, mosquitos too, and the hum of the fan in the bedroom. Guacamole is made to share and taste and leave and come back to, and then come back to again. Double-dipping is ok because we are all friends here, family probably or practically, and somehow the guacamole bowl is always empty before the corn chips run out. Some people pair guacamole season with margaritas in glasses with the rims crusted with sugar-salt and I totally get that, but I am too lazy to mix even the simplest of cocktails. White wine or prosecco, straight from the 'fridge and therefore too cold for the purists, suits me. Maybe some homemade lemonade, too.

Would you like to know my guacamole recipe?

A few words before you try this. I have been hunting for the perfect guacamole recipe for a long, long time, and this is the closest I've found to it. Each time I make it it is different, sometimes better than others. But in case you try it and then yell "Naomi, what?!?," here are some things that I look for in what I happen to think makes a good guacamole, and maybe you will agree or maybe you won't.

  1. It has to be smooth. None of this lumpy, chunky stuff
  2. I'm a bit of a guacamole-purist so this recipe is very simple. No onion or tomato or cheese for me. This ain't a meal, folks, it's a tasty snack
  3. No Doritos or other cheesy, processed corn-chips are permitted within a 100 metre radius of guacamole at my house. Get yoself some stock-standard "proper" corn-chips, cheese-free

Naomi's guacamole recipe

Treat this recipe with a fair bit of flexibility. For example I like a decent kick to my guac so I'm generous (ish) with the cayenne pepper and chilli flakes. I also like a lot of lime zing to my guacamole, so I add a lot more lime than others tend to do. Add the lime-juice one lime at a time, to get the taste you like. If like me you love a lot 'o lime, but you find the guac is getting too sloppy, start adding zest instead.

Ok let's go...

Ingredients 4 avocados 2 cloves garlic, minced juice of 1 - 4 limes, to taste 1/2 teaspoon sea-salt 1/2 - 1 teaspoon ground cumin 1/2 - 1 teaspoon cayenne pepper 1 tablespoon chopped fresh coriander (cilantro for my American friends)

Method Scoop all the avocado into a blender, add in the minced garlic, and mix until it's nice and smooth with no big lumps. Now add the juice of one lime, and about half the amounts of the dried spices and fresh coriander, blend to mix them, then taste. Start adding bits and pieces of the rest, plus more lime juice, until you're happy with the flavour.

Serve it with corn chips (the real deal, nothing cheesy), and enjoy!

ps. If you're feeding other people, make the guacamole just before they arrive as the avocado will start to oxidise and turn brown after a little while and you want it to look good as well as taste good!

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