This recipe is an adaptation of a creation by our good friend, Esther the Zester. If you don’t know Esther, she is a food blogger who has graced us by incorporating our products into some of her fabulous recipes. She is a wonderful writer and very creative with her combinations – she cooks like we like to cook – clean & straightforward with great flavor from simple ingredients.
The brilliance of her guacamole recipe is the inclusion of our Ruby Red Grapefruit White Balsamic. It makes for a lighter, refreshing guacamole. The citrus makes it tangy and bright, but rich like a good guacamole at the same time.
We chose to simplify her original recipe for our recipe blog. She calls her creation a GuacaBLT, where she adds crisp bacon and shredded lettuce to the mix. You can find her complete version here.
One more note; the key to any good guacamole is the quality and ripeness of the avocado. We use only Haas avocados and prefer California when in season. To determine ripeness, gently squeeze without applying your fingertips as this can cause bruising. If ripe, the avocado yields to firm gentle pressure. If unripe the avocado does not yield to gentle pressure and it is considered still "firm”. Just hold off a few days and the avocado will become ripe.
- 4 ripe Haas avocados
- 1 Roma tomato, diced small
- 2 tablespoons cilantro, chopped fine
- 2 tablespoons green onions, chopped small
- 2 tablespoons Pastamore Ruby Red Grapefruit White Balsamic Vinegar
- 2 limes, juiced
- Freshly ground black pepper and Kosher salt
Cut the avocados in half, remove the pits and scoop out the flesh and into a medium bowl. Add the lime juice and mash with a fork. If you have a potato masher, these work well, as you want to leave the avocado chunky. Add the tomato, cilantro, green onions and vinegar and mix gently. Add salt and pepper to taste.
Makes about 4 cups.