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KEEP IT GREEN ! . . . And I’m not only talking about guacamole.

Like many foods, the best food is the food you like and the way you like it and not always the way it’s supposed to be . . . I guess you can see where I’m going with this.

Many years ago (about ten or fifteen), the authentic and very Mexican version of this recipe was shown and explained to me by a Mexican friend Gina who was visiting Paris with Demetria (a Greek-Canadian friend and now Gina’s sister-in-law). And yes of course, it was delicious and yes indeed, I do know how to make it that way too (I think that everybody does these days, more-or-less).

Begin with mashed ripe avocados, add lime juice, fresh coriander, onion, fresh hot peppers, salt and you can stop right there for a basic version. Gina’s version was wonderfully complex because she made it how she likes it. My version is simpler and greener yet tangy, fresh, bright and sunny, like I like it.

Some folks like to add tomatoes for the red color and texture, but I prefer some green tangy bits of tomato flesh, well squeezed. Green peppers are also a nice addition and are one of my favorite vegetables to use but usually not part of the recipe either, but I grate them (like the other vegetables here so I could squeeze and press some of the juices out to reduce the wateriness of the guacamole and not overpower the avocado flavors. Garlic ? Just a bit is nice to balance everything out and to give it that Mediterranean touch and since garlic is always willingly ready to hook up with some olive oil and flat-leaf parsley, I add some of that too. The freshly crushed green peppercorns, fennel seeds and coriander seeds add intensity with brightness and freshness to the mix and work well with the lime juice to counterbalance the creamy-dreamy fattiness of the avocado.

KEEP IT GREEN, all shades of green. Yeah, “MAKE THE EARTH GREAT (and GREEN) AGAIN”. . . :)

p.s.: I hope that this global ‘greenness’ will offend no one, including some Heads of State and/or (rather orange) tweeting Presidents !

mexican-mediterranean guacamole

03.06.2017

3 cups

ingredients

guacamole :

  • 500 grams (2 ½ cups) mashed avocado flesh (from 4-6 whole avocados weighing 600/650 grams before removing the skins & pits)
  • 75 grams (1/3 cup or 3 large) grated green onions
  • 50 grams (1/4 cup or 1 small) chopped green tomato
  • 50 grams (1/4 cup or 1 medium) grated green pepper
  • 15 grams (1 tbsp) grated green jalapeno pepper (add more for a spicier mix)
  • 7 grams (½ tbsp or 2 cloves) crushed garlic
  • 60 ml (4 tbsp) lime juice from 2 limes (and some zest)
  • 5 ml (1 tsp) olive oil
  • 7,5 grams (1 ½ tsp) tsp sea salt
  • 1 gram (½ tsp) fennel seeds
  • 1 gram (½ tsp) coriander seeds
  • 1 gram (½ tsp) green peppercorns
  • 10 grams (4 tbsp) chopped fresh cilantro leaves
  • 5 grams (2 tbsp) chopped fresh flat-leaf parsley leaves

tortilla chips :

  • 320 grams (8 disks) corn or wheat tortilla wrappers
  • 30 ml (2 tbsp) olive oil
  • 15 grams (1 tbsp) sea salt

instructions

  • grate the green onions, place in a small strainer and squeeze out the excess liquid, deseed the green pepper and the little jalapeno hot pepper and also grate them (flesh side against the grater), place in a strainer also and squeeze out the excess liquid, cut the green tomato in half, deseed by squeezing and chop the flesh very finely, crush the garlic and chop the fresh herbs, grind the whole spices and mix with the salt and finally set everything aside
  • cut the avocados in half, remove pits (save a few) and scoop out the flesh, add to a bowl, coarsely mash the avocado flesh with a potato masher or fork, add the lime juice and zest and mix
  • combine the mashed avocado with all the other ingredients, add some optional olive oil, mix well and let sit 30 minutes before tasting and then adjust to your taste (you can add some avocado pits on top of the guacamole to limit browning) and cover in plastic film and refrigerate
  • serve with tortilla chips or make your own using corn or wheat tortilla wrappers, brushed on the top side with olive oil, sprinkled with salt, sliced in wedges and baked in a hot oven on a baking sheet with a sheet of baking paper brushed with oil too, for 8-10 minutes at 180°C until golden and crispy (keep an eye on them because they burn quickly) …