I picked up a Reed avocado from Rainbow the other day, and was eager to break it in with some guacamole. I like the fact Rainbow is selling other avocado varieties. Although I love the ubiquitous Haas, it's always nice to try something new. The Reed is smooth and buttery. Perhaps not as rich and fatty as the Haas, but a beautiful flavor nonetheless.
I've made many a guacamole over the years, but this recipe is my tried & true. Mexican inspired, but I add my Chamorro cooking influences with the Asian chili peppers, garlic and scallion.
1 sliced tomato or handful of cherry tomatoes
1 chopped sprig of cilantro (with root attached is best)
1 large diced scallion (roots and all), blackened over a flame
2-3 chopped roasted Thai chili peppers (or any small red chilis)
1 mashed clove garlic (roasted over a flame)
1 Tbs toasted, ground cumin
juice of 1 lime (rolled and/or heated to get it very juicy)
salt & pepper to taste
- Pit and de-seed avocado. Mash with a fork.
- In a mortar, pound together the garlic, salt, chilis, scallion, cilantro and cumin. Add to the avocado mash.
- Add the sliced tomatoes. Mash into mixture with a fork.
- Add pepper to taste, or more salt if needed.