The growing season for avocados can vary throughout the world, but in some parts of Mexico avocados can be grown year round. Provided this fact, it’s no surprise that many Mexican grocery stores in Astoria take superior care of their avocados. The trick to keeping guacamole overnight so it retains its rich, green color is to store it with the pits. The image below was taken after spending a night in the refrigerator.
- 1 clove garlic
- 1 tsp salt, divided
- 1 jalapeño pepper
- 1/2 cup chopped white onion
- juice of 1/2 lime
- 2 Hass avocados
- 1/4 cup chopped cilantro
- pinch of chili powder (optional)
- On a gas stove, place jalapeño pepper directly on an open flame. As it blisters and turns black, rotate and repeat until entire surface is charred on all the way around. Remove from heat, let cool for one minute. Peel off charred skin with your fingers, its okay if a little black is smeared on the pepper. Remove tips of pepper along with seeds and most of the inner ribs. I tend to keep some of the inner ribs because they can deliver some heat without having to deal with biting into a seed.
- Crush garlic clove with ½ teaspoon kosher salt to a paste-like consistency. I recommend using mortar and pestle but you can also use the side of a knife blade and mince it with a knife. Finely chop prepared jalapeño, white onion and cilantro. Transfer garlic, jalapeño, onion and cilantro to a medium bowl. Add lime juice and remaining ½ teaspoon of salt and stir thoroughly. This is acts as a base to season your avocados.
- Loosely cut avocados into cubes and thoroughly stir into prepared mixture. Using pastry blender, break down avocados until desired texture is achieved. You could use a fork if needed.
Yield: About 2 cups.
I love to also serve this with tostones – fried green plantains (pictured below) as well as the classic choice of tortilla chips.