Guacamole. It’s a word that, for me, should always be preceded by “mmm.” I love avocados, and they’re a healthy choice, so I was happy to see this fancy restaurant-style guacamole recipe on page 44 of A Taste of Aloha in the Appetizers and Pupus section.
This guacamole was smooth with fresh meaty chunks of avocado and tomato and a nice zesty flavor from the chutney. I really enjoyed that twist! I made it nice and spicy. The blender trick was great – I hadn’t thought about blending only some of the avocado for a smooth texture then adding big chunks. I really love the restaurant tips in this cookbook!
P.S. This went well with the Eggplant Spread for a huevos-rancheros-type omelet the next day – yummy!
The addition of chutney gives this extra zest!
- 4 ripe avocados
- 1/4 cup chutney
- 2 cloves garlic
- 2-3 small limes, juiced
- Salt, pepper and cayenne to taste
- 1 cup chopped tomato
In a blender, place the meat of 3 avocados, the chutney, garlic and lime juice. Season to taste. Add the chopped tomato and remaining avocado. Blend for 10 seconds. Chill and serve.
Makes 5 cups.
Recipe contributed by Albert Schmidt, Executive Chef, Dillingham Corporation, Honolulu, Hawaii
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