One of my most precious childhood memories is arriving at my grandmother’s house and seeing my great-grandmother standing outside with a plate filled with crackers with guacamole. I used to think “there’s no better greeting than this,” and I still do. Especially with this Rosemary Guacamole Recipe.
Nils, on the other hand, hates avocado in all its forms. But, agrees (or rather, is forced to agree) that a party isn’t complete without guacamole on the table, and that others shouldn’t suffer for his limited palate. Am I right?
My great-grandmother’s Guacamole Recipe was simply avocado and salt. She was Scottish, and although she lived most of her life in Mexico, she never truly converted to the whole –a true Mexican puts chili on everything–. Fortunately (or unfortunately) I did, so proceed cautiously and adjust the spiciness to your liking.
Rosemary Guacamole Recipe
Spiciness: level 3
Note: if your guacamole turns out too spicy, just add more avocado and salt. It’s that easy!
Ingredients
- 4 medium avocados
- 2 Springs fresh rosemary
- 2 Serrano peppers (you can also use Jalapeño peppers)
- 1/4 small garlic clove
- 1 Lemon
- Salt & pepper
Preparation
- In a bowl, mix the rosemary leaves, Serrano peppers (finely chopped), and garlic. Crush them until you get a paste-like consistency. We crushed everything in an authentic Mexican volcanic rock molcajete, but you can speed up this process by using a food processor.
- Add the avocados to your paste and smash them with a fork. Make sure all the ingredients are evenly mixed.
- Season with salt & pepper, and squeeze in the lemon. The lemon will add a tart taste and will prevent it from turning brown/black.
- Enjoy your Rosemary Guacamole Recipe!
Let us know if you try this Rosemary Guacamole Recipe, and tag us in your photos to see how it turned out!
