Ever want to try something new with Guacamole? I decided to experiment and came up with this Mojito Guacamole. I'll have to say that the mint with avocado taste is going to be polarizing to some people. Personally, I liked it because it was different, and I'm a big fan of mint. Besides, the fun was in the experimenting and getting to eat it afterwards!
The only thing I did differently with this guacamole than a traditional one was replace cilantro with mint, and added sugar. I used almost all organic ingredients which you don't have to. Here's the recipe to serve 1-2:
- 1 ripe organic avocado
- 1/4 cup diced organic red onion
- 1/2 of a medium organic vine tomato diced
- 1/2-3/4 tbsp organic lemon depending on how soft you like your guacamole (I use lemon because I don't care for lime)
- 3/4 tbsp minced mint leaves
- 1/2 tbsp organic cane sugar
- 1/4 tsp finely minced serrano pepper. On a caliente mood day, I'll use Habanero, but just a tad
- salt & pepper to taste
Let's start creatin'
- For this recipe I only used 3/4 tbsp of mint because mint has more power to it than cilantro especially when you mince the mint which releases all it's flavor.You can adjust the amount of mint to the level you desire. I think a hint of mint is best.
- Ideally, if you can make this guacamole in a molcajete, I'd start by first putting in full mint leaves and pulvarizing them in the molcajete and then adding the avocado and the rest of the ingredients. For this recipe, I just used a mixing bowl and fork.
- First, I cut the avocado in half and then half again, and while still on in the skin cut the avocado into squares and then dumped it into the bowl.
- When all the avocado is in the bowl, I'll throw in all the ingredients at once and start mashing quickly and as little as possible. You want to mix well, but not too hard. I do this because I like guacamole to be chunky, and the less mashing with the fork you do, the more chunky the guac will be. This is also how they make the guacamole at your table at one of my favorite tapas places.
- Your Mojito Guacamole is now ready for noshing!
If you are going to store the guacamole for a couple hours or so before eating, make sure you cover it with plastic wrap or put it in an airtight bowl right away. The contact with the air starts making the avocado turn brownish.
Try Cassava Chips with the guacamole
Instead of eating with tortilla chips, as another twist, I added Cassava Chips which are gluten-free and casein-free so it's a tasty treat that vegans, and the gluten-free can enjoy too. The Arico Foods brand of chips I got also has some pretty high quality standards. Cassava aka manioc, casava, or yuca is native to South America and is widely used in Central and South America, the Caribbean, Africa, and Asia. When ground into a flour it is known as tapioca flour or starch.
Let me know what you think of the mint and sugar in the guacamole. It's definitely something different, so I'm curious to hear what others think.