So we recently came home from Brazil, and while we were there I made a Mexican dinner for Ludmilla’s family. Many of the ingredients we needed we had trouble finding, so we brought our own tortillas, tequila, spices, etc. I’ll admit that I was skeptical that the Brazilians would like this dinner, but I was shocked and happily so!!! Everyone loved the food, but amazingly what they loved the most….was the guacamole!! We made fresh tortilla chips to go with the guacamole and pico de gallo, along with fajitas, Mexican beans and Spanish rice. But what was gone first??? The guacamole!!
This dinner was a first for Ludmilla’s family. What you need to understand is that in Brazil, avocados, or abacate in Portugese, are mostly used in sweet recipes. Desserts, sweets, etc. (the avocados in Brazil are very different than those found here in the US, much larger in size!) So this was a new experience for them..and they loved it! So here we are making a recipe for what may seem so common for us here in the US, but in other parts of the world, are so different! What a great way to share foods between cultures!! I prefer my guacamole with pico de gallo mixed in, but you can certainly make it without the tomatoes, onions and jalapeños. So it’s important to get it right. So here is my recipe for guacamole, and to our family in Brazil….
TIPS TO MAKE THE BEST GUACAMOLE
- Hass are the BEST varieties. In Brazil, we found only the big ones that are very similar to the ones from Florida and the guacamole turned out very very soft because this kind of avocado has a lot of water.
- Jalapeños or your favorite peppers. Even if you don’t like it too spicy just add some of it to give flavor. For us the spiciness makes the difference!!
- Cilantro- no such a thing as too much. Nothing beats a bunch of fresh herbs in food. In this case, fresh cilantro in guacamole is a perfect combination.
- Garlic gives another dimension to any guacamole recipe.
- Salt-be genourous with it to mix into a fatty fruit.
- Lime. This acid will prevent the guacamole from getting brown and gives it perfect flavor.
- PERFECT RIPENESS. All the tips above are useless if you don’t have the perfect ripe avocado. Don’t look at guacamole as a leftover dish, as a “my avocados are too ripe” I don’t know how to use them so I will make guacamole… NO NO NO!!! Better you make smoothies, we have a Brazilian Avocado smoothie recipe that for most of my life (Ludmilla) was the only way I knew that I could use avocados.
3 large Haas avocados, ripe
3 roma tomatoes, pulp removed and diced
1/2 onion, small diced
3 jalapeños, seeds and ribs removed and minced
1/2 bunch cilantro, chopped
1 T. garlic, minced
juice of 4-5 limes
Cut avocados in half and remove the pit.
Scoop out the fruit and place into a medium bowl. Squeeze a little lime juice over the avocados to keep from browning.
Mash the avocado to your desired consistency and add remaining ingredients, stirring the mixture gently.
Add more or less of your favorite ingredients to suit your taste…I prefer more jalapeños!!
Serve with chips, on tacos or tortillas….the choices are endless!
Beijos e Tchau!
Ludmilla and Marilyn Chudda