A slightly unusual take on the Mexican favorite, this Guacamole includes shallots, extra garlic, and habanero chili. It is sure to be different from recipes you have had or made in the past.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Appetizer
Cuisine: Mexican
Keyword: Condiments, Gluten Free, Quick, Vegan
Servings: 4People
Author: Angie
Ingredients
3-4Medium Hass Avocados
2Medium ShallotsOr 3-4 if Small, Chopped Finely
4-5Cloves of GarlicEither chopped finely and mashed in a mortar and pestle or mocajete or alternatively, microplaned
1HabaneroUse ½ if sensitive or worried it will blow your head off, Finely, finely chopped, seeds and ribs removed
2-3LimesJuiced
Handful of CilantroRoughly Chopped
Kosher Salt
Instructions
Ideally, you should make this in a mocajete because it will turn out very delicious. If you do not have one of those, look into acquiring one and you will not be disappointed. If working without one, start by putting 2 limes worth of juice in a bowl large enough to accommodate the volume of avocados plus their mixins and some breathing room to mash the whole getup.
Add to the lime juice a fair amount of kosher salt. I would recommend at least 1-2 teaspoons to ensure that you’re starting with a great base for everything else.
Next, microplane the garlic along with tossing in your finely chopped habanero. Give this flavorsome slurry a good stir with a fork and let the mixture hang out for a few moments while you go about rinsing and chopping your cilantro and shallots.
Next, slice your avocados in half, remove the pits, and discard all but one to later place in the finished dish because it supposedly discourages guacamole from oxidizing? Slice avocados into large chunks and add to citrus mixture. Alternatively, you can add your shallots first before the avocados so they can get in on the marinating action as well. If not, add them now as well.
Using a fork or potato masher(!), mash the avocados to form the consistency that feels right to you. I typically enjoy something with some rough chunks left if the avocados I’m using are really delicious. Finally, fold in chopped cilantro. Taste for salt and acid before serving and adjust according to your preferences.