Florida Guacamole

My family and I took spring break to Captiva Island in Florida this week! On our first day there, we took an outing to a small, local grocery store to get food and snacks for the week. As we were walking through the produce section, my brother and I spotted what looked like giant green avocados. After a look at the label, we discovered that they came from the Dominican Republic. These looked just like avocados, except they were lime green, rather than black. They were about the size of a softball, and they were the most perfectly ripe avocados I have ever seen- and not one bit too ripe. Upon spotting them, my brother and I immediately decided to buy one and make a giant batch of guacamole! 

Since I still don't know the real name for these, please drop a comment if you do. Although these Dominican Republic avocados aren't available in Minneapolis (or atleast not that I've noticed), two Haas avocados will do just fine!

1 Dominican Republic avocado

2 Roma tomatoes

2-4 cloves of garlic, depending on size and taste

Salt

1 shallot

1 medium Jalepeno pepper

1 lime

Cut the avocado(s) in half and take the seed out by hitting the center of your knife against the seed, so that it stays. Twist your knife until the seed pops out. Then, using your thumb and forefinger, pinch the knife right behind the seed so that it pops away from the knife. 

Remove the meat from the skin with a spoon and chop into small cubes. Place the small cubes in a large bowl. Then, Remove the top and bottom of the tomato as well as the core, making sure all the seeds come out, too. Dice the tomatoes in about 1/2 inch cubes. Add diced tomatoes to the bowl. Peel and mince the garlic. Add a few teaspoons of salt (depending on amount of garlic) to the minced garlic and smear it with your knife. Repeat until the garlic turns to paste. Add this to the bowl. Peel and mince the shallot, then add that to the bowl as well. Chop the top and the bottom of the Jalepeno pepper off, and then cut in half. Remove the ribs of the jalepeno and seeds and throw them away. Then mince the jalepeno and add it to the bowl. Cut the lime in half and juice it over the bowl, being careful not to let the seeds fall into the guacamole. Then, with a potato masher, mash all of the ingredients together to desired consistency. Be sure all the ingredients are evenly mixed, and enjoy!

The best thing about guacamole is how easy it is to alter and create your own recipe. If you want more tomatoes, just chop up more and add them as you go! Add bell peppers, or take out the jalepeno if you want! If you want spicier guacamole, chop up and add the ribs and seeds of the Jalepeno. If you don't like limes, add lemon juice instead! Big fan of garlic? Go crazy with the garlic paste! The only caution I should give is to start out with less, then add more when you're done. It's super easy to add more of an ingredient to this guacamole, but difficult to balance out the flavors if you add too much.

Recipe is my own.