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. 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 …
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 pretty darn sure you’ll enjoy it. It adds a wonderful tang that compliments the peppers and lime!!
I hope you enjoy!
xo ~ Mandy
- ½ cup cherry tomatoes, sliced into 3-4 pieces each, divided
- ¼ cup red onion, finely diced
- 1 small garlic clove, grated
- ¼ cup cilantro, roughly chopped, chop before measuring
- ½ jalapeno or serrano pepper (more if you like it very spicy), finely chopped
- ½ teaspoon sea or himalayan salt
- 4 teaspoons lime juice (1-2 limes)
- 2 Hass avocados,
- ¼ cup sauerkraut (optional)
- 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. *
- Add in the flesh of 1 avocado and combine with the previous ingredients mashing with the pestle (or fork).
- Fold in second avocado, diced into pieces, remaining cherry tomatoes, and optional sauerkraut.
- Serve with crackers or chips.