On a visit to San Francisco in 1994, I was treated by an American host to what to me then was an intriguing salad. I loved it from my first taste. There was a mix of flavors: salty, tangy, a tad spicy, and with a refreshing smell of coriander. The use of avocado as main ingredient in that salad surprised me. Coming from the Philippines and not familiar with Mexican food, all I know about avocado is sweet. We mash it in sugar, we put condensed milk, or we get it as ice cream flavor -- I didn't like any.
Recalling from my host's description of how it was prepared, I tried it at home. Nepo's guacamole has become an occasional salad shared with friends and family.
The meaty avocado is best for my guacamole. I don't mash it like Mexican restaurants do for their guacamole dips. Instead, i scoop avocado in 3/4 inch cubes.
The key with my guacamole is the dressing. I put chopped tomatoes in a wooden salad bowl, then put a pinch of salt and a dash of ground black pepper. After mixing a bit, I squeeze in lemon and add garlic juice with a garlic presser (I've been looking for an aluminum garlic presser, but could only find the bad quality plastic ones!). More mixing. The final ingredients will be chopped coriander (I use the lemony wansoy as substitute) and chopped jalapenos (best fresh, but we don't get it in the Philippines; we have to make do with the pickled). A bit more mixing, and the avocado is ready to be tossed in.
Perfect for Joy's baked honey rosemary pork ribs.
Recalling from my host's description of how it was prepared, I tried it at home. Nepo's guacamole has become an occasional salad shared with friends and family.
The meaty avocado is best for my guacamole. I don't mash it like Mexican restaurants do for their guacamole dips. Instead, i scoop avocado in 3/4 inch cubes.
The key with my guacamole is the dressing. I put chopped tomatoes in a wooden salad bowl, then put a pinch of salt and a dash of ground black pepper. After mixing a bit, I squeeze in lemon and add garlic juice with a garlic presser (I've been looking for an aluminum garlic presser, but could only find the bad quality plastic ones!). More mixing. The final ingredients will be chopped coriander (I use the lemony wansoy as substitute) and chopped jalapenos (best fresh, but we don't get it in the Philippines; we have to make do with the pickled). A bit more mixing, and the avocado is ready to be tossed in.
Perfect for Joy's baked honey rosemary pork ribs.
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