Dancing Cactus Mexico Message Board

[Juliana]

I really enjoy the flavour of a firm, ripe avocado so I've never really enjoyed mushy avocado in my guacamole. A couple of summers ago, I was introduced to two Mexican women here in Toronto who run a catering company. Yolanda made the most delicious guacamole I've ever tasted and last summer, she taught me how to make it myself.

3-4 large, ripe (but firm) avocadoes
2 plum tomatoes
1 small red onion
1 serrano or jalapeno pepper
1 bunch of fresh cilantro

Combine diced tomatoes, onion and pepper. (If you don't want a spicy guac, remove the seeds from the pepper before dicing.) Add finely chopped cilantro. Cut avocadoes lengthwise down the middle and remove pit. Score the "meat" in cubes and turn peel inside out to separate avocado from skin and drop into bowl. Add virgin olive oil, white vinegar and salt to taste. Mix gently and enjoy!

[Grannie]

but the Habañero would be more than a tad hot !

[Juliana]

The seeds are what makes the pepper hot. Remove the seeds and you remove the heat.

[Grannie]

I love Jalepeño ( even put a whole one in my salmon sandwich yesterday ). I do remove the seeds, but I still think Habeñero would overpower the guacamole. I think Habañero are twice as hot on the 'hot scale' for chili peppers. Bet you're a great cook for Mexican food !

Just trying to warn a 'newbie to Mexican cuisine' to 'go easy' with the Habeñero in their guacamole ! I have tried several recipes and my guacamole never tastes the same as in Mexico. Guess the avacados just don't have the same flavour.

[Juliana]

Oops!

Gran, you are absolutely right! I meant a serrano or jalapeno pepper. I've gone back and amended my original post. Thanks.

Pepper Facts