What puts the “probiotic” in Probiotic Guacamole? You’ll have to read on, but I promise you it will add a wonderful bit of tang without overpowering the overall flavor of this fresh and super clean guacamole.
Fresh, homemade guacamole is a staple in my home during the summer. I may have had many kitchen fails in my day, but guacamole hasn’t been one of them. I don’t know how I’ve managed this long string of good luck actually, because when I have cruised around other food blogs for their version of the perfect guacamole, many have warned of its common pitfalls. Too much lime juice – How will I eat this?! Too much garlic – The insanity!! Too much cilantro – It’s ruined!! Yes, I definitely agree with these pitfalls, thus its always a good idea to have a few extra avocados in your back pocket (or your fruit drawer rather) for when that guacamole batch made after two margaritas just didn’t turned out as planned. An extra avocado can always save the day for guacamole!
I am sharing with you today a version of a guacamole recipe that my mother-in-law started me off with years ago when she showed up on a visit with molcajete bowl – a guacamole specific pestle and mortar. My own family wasn’t the guacamole making type and I was over the moon with the fresh flavors the first time I made it on my own. (She later bought me a food processor. In her sweet way, never pushing or insisting, she was setting the stage for a culinary nerd … or at the very least a culinary want-to-be.)
I’ve learned over the years that blending the flavors of tomato, onion, cilantro, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and lime juice into a “pico de gallo” really makes a guacamole sensational. This is where the mortar and the pestle come in play, but if you don’t have that, don’t worry. You can mash the pico de gallo ingredients together as best as possible with a fork, resulting in a chunkier version of the guacamole.
Are you asking what makes this guacamole of the probiotic kind??? The twist comes in the form of an optional ingredient that I think is a truly fun variation. It’s sauerkraut. YYYAAASSS, you read that correctly. I know that for many, fermented foods are not usually enjoyed and I understand. For many of us, they are an acquired taste. However, one of my jams is incorporating these probiotic-rich powerhouses into foods that are already loved in a way that makes flavor sense. If you do choose to add the sauerkraut, I’m sure you’ll enjoy it! It adds a wonderful tang that compliments the peppers and lime.
xo ~ Mandy
- Avocados – I talk a lot on this site about which produce is important to buy organic, but avocados are not one of the those foods. Buying organic produce is always the better choice when mother earth is concerned, but buying conventional avocados will certainly save you money. When peeling the avocado, move carefully as most of the beneficial nutrients lie just beneath the skin. You want those in your body!
- Sauerkraut – Sauerkraut is actually very easy and inexpensive to make on your own, but if you’d prefer store-bought for convenience, make sure to choose a product sold in the refrigerated section. Sauerkraut sold in the center aisles has been pasteurized to lengthen shelf life. The pasteurization process kills off most of the good bacteria.
Guacamole with a Twist
- 1/2 cup cherry tomatoes sliced into 3-4 pieces each, divided
- 1/4 cup red onion finely diced
- 1 small garlic clove grated
- 1/4 cup cilantro roughly chopped, chop before measuring
- 1/2 jalapeno or serrano pepper more if you like it very spicy, finely chopped
- 1/2 teaspoon sea or himalayan salt
- 4 teaspoons lime juice 1-2 limes
- 2 Hass avocados divided
- 1/4 cup sauerkraut optional, but this is what makes it probiotic rich
Place half of the cherry tomatoes and all of the red onion, garlic, cilantro, pepper, salt and lime juice in a molcajete mortar and grind with the pestle until thoroughly combined. *
Halve one avocado, then carefully use a large knife to cut into the pits, twist and remove. Lay each half skin side down and cut in two. Remove the skin from each quarter and roughly dice (avocado will be mashed). Add the flesh of the avocado and combine with the previous ingredients by mashing with the pestle (or fork).
Prepare the second avocado in the same manner as the first, but this time slice each half into at least 4 or 5 slices before dicing. Add the avocado chunks, remaining sliced tomatoes and sauerkraut.
Serve with crackers or chips.
Recipe Notes* If you don't have a mortar and a pestle, simply mash as best you can with a fork. This will result in a chunkier version, but still tasty!