This recipe is a variation on a basic Guacamole recipe. Along with being a cook, I'm also a gardener. I keep my postage-stamp sized yard in nice shape, and spend a lot of time doing so. The problem: I have two invasive, yet edible plants that grow in my garden.
|It WILL not stay in its nice area over the summer.|
|It's already invading the Asiatic Lilies|
The solution: It's Spring, and avocados are in season!
Most Guacamole recipes call for cilantro, but I figure if I can't get rid of the mint, it will make a nice variation on a classic recipe. Here goes:
3 Ripe Hass Avocados
*Note: Ripeness is very important. Make sure they're slightly soft to the touch before chopping up, or it won't turn out well.
1/2 c. of Washed, Chopped Scallions - white and green parts, without small roots
1/2 - 3/4 c. of Mint Leaves
1/4 t. ground Cayenne Pepper
1/4 t. Crushed Red Pepper
1/4 t. Sea Salt
1 1/2 T. Lemon or Lime Juice
*Note: I use Lemon Juice, because it's more readily available.
1. Peel and cut 2 of the Avocados into quarters, without the seed. Peel and dice the third and place it to the side.
2. Place Mint leaves and Scallions in a food processor, and mix until they are finely chopped and mixed.
3. Add in the two quartered Avocados into the food processor, and blend together with the Mint and Scallions until smooth. Add the Lemon Juice.
4. With the food processor running, add the Sea Salt, Cayenne, and Crushed Red Pepper.
5. Add the diced Avocado, and process until desired texture
*I like mine a little chunkier.