According to my daughters, I make the tastiest (labneh) guacamole in the whole world. I owe that not only to this guacamole recipe, but also because I only make guacamole when the avocados are well ripe. So don’t put guacamole firmly on your weekly menu, because it’s rare that avocados are ripe at just the right time.
Labneh with guacamole
Remove the seeds from two ripe tomatoes. Cut the tomatoes into wedges and then into cubes. Mix the diced tomatoes with salt and drain in a colander at room temperature for half an hour.
Put 120 grams of coarsely chopped white onion, a half, coarsely chopped and pitted green chili pepper, a fair amount of cilantro and salt to taste in a mortar. Rub everything well to loosen the scents and flavors. If you are using a food processor, you can also add all the 40 ml of lime juice for easier blending.
Remove the flesh from four ripe avocados and place in a mixing bowl. Add the onion and herb mixture along with 40 ml of lime juice and the rest of the cilantro. Using a kitchen whisk, break up the avocados while mixing everything together.
Finally, mix the diced tomatoes into the guacamole. Taste and add salt and/or lime juice if necessary.
Dress a jar of labneh on a pretty (green) plate and make a dimple in it with a soup spoon. Hold the spoon still and swirl the plate around. Fill the dimple with a generous amount of guacamole. Top the labneh guacamole with what’s left of the cilantro, if desired, and garnish with a little olive oil or avocado oil.
Cover the guacamole with plastic wrap. Make sure the cling film is in direct contact with the guacamole itself, because guacamole turns brown by contact with oxygen. Adding lemon helps a little, but to completely prevent browning in guacamole you have to use a lot (actually too much) of it already.
Use a mortar or food processor to mince the ingredients. Most aromatics such as onion, chili, garlic and cilantro only release their flavor when you mix their individual molecules together. This is best done in a mortar (or food processor).
I break up the ripe avocados with a whisk. This creates a guacamole with avocado puree that still has some bits in it here and there. Crushing with a fork also works. If the avocados are well ripe, you can use any tool.
Deel deze pagina als je ook van avocado’s houdt!