With the thought of guests and summer on its way, guacamole is a classic.
I’ve seen about a million different variations of the recipe, the traditional Mexican Guacamole only has a few ingredients, the obvious being avocado, then onion, chilies, fresh tomatoes and salt. I’ve heard some controversy over the tomato. I am of the nay side…
Like everyone else though, I thought that I’d add yet another variation. There is something not only distinct about lime flavours in Mexican dishes but the citrus in combination with cilantro is fresh and crisp. It also keeps the avocado from browning which is a bit more appealing.
This version is light but complex. A truly great combination of flavours, if I do say so myself.
Having generation birthday gathering arriving at my doorstep, I’ve mashed a little more than my usual consistency. But if the delightful soft chunks of avocado makes you happy, go with it!
Either way, grab a tortilla, a carrot or use it as a spread on your next sandwich.
1 Red Grapefruit
1 Lime (juice of)
3 Garlic Cloves, Minced
1/2 Jalepeño pepper, seeds and membrane removed, minced
2 Tablespoons Red Onion, Minced
2 Tablespoons Red Pepper, Minced
2 Tablespoons Cilantro, Chopped
1/4 teaspoon Salt
Pepper to taste
Slice the avocados around lengthwise, twist and separate.
Remove the pit by knocking the knife into the center and turn to lift it out.
Scoop the fruit from the peel and set aside.
Peel the grapefruit with a knife, removing the pith along with the peel.
Cut away the segments, chop and reserve whatever juice is collected.
In a food processor, or by hand, finely chop the onion, peppers and garlic. Add an give the cilantro a quick whirl or a rough chop.
In a separate bowl, roughly mash the avocado and add half of the chopped grapefruit. Stir in the onion and pepper mixture and the salt. Stir in the lime juice and check the consistency and flavour.
Add the remaining grapefruit to your liking and adjust the seasoning.