Have I been hiding under a rock? Before January 13th of this year, I’d never heard of such a recipe. I thought I’d been hip to every iteration of guacamole. Is this the song thing? Someone asks, “have you heard the new Alabama Shakes song?” You hadn’t, but now “Joe” plays in the gym, the restaurant bathroom, at the vet. In 5, 4, 3, 2, 1. Green onion guacamole will be popping my Pinterest homepage, tomorrow’s lunchtime menu, and our next get together.
Back to the January 13th origin of this creamy concoction. We were at my aunt and uncle’s for a family get together. The guacamole sat, vibrant, smooth, and are those green onions? Interesting. And different from any I’ve made or seen in how it was devoid of tomatoes and onion. I grazed the edge of a tiny chip, tasted, and whoa! Forget socializing, I was full tilt orbit around the guacamole bowl.
Please tell me; from rock dweller to green onion guacamole expert, where do you fall? At any level, this recipe’s for you, because today we should salute the coming together of these few, but artfully balanced ingredients.
Green Onion Guacamole
Ingredients:
- 2 large ripe avocado
- 1 teaspoon kosher salt divided, and to taste
- 4 green onions sliced
- 3 small limes
- 1 jalapeño pepper deseeded and to taste
- 1/4 cup cilantro
Instructions
- Halve avocados, remove pits, and scoop into a mortar or bowl. Season with 1/2 teaspoon of kosher salt.
- Slice the green onions. Put them in a small bowl, add remainder of salt, and the juice of two limes.
- While onions macerate in lime juice and salt, cut the stem and halve the jalapeño pepper. Depending on how spicy you prefer the guacamole, adjust seeds and membrane. Flatten and dice pepper.
- While leaving some chucks, mash the avocado.
- Add the onion, lime juice, jalapeño, and cilantro. Mix gently. Taste. To your liking, add more salt, cilantro, and lime.
