|A Shepard avocado - a "heritage" variety from www.AvocadoDiva.com|
We are not going to make guacamole from a sheep - but rather - from a super rich, extra flavorful avocado called a "Shepard". While the Shepard is pretty rare in the USA -- I ate a lot of them in Australia - where they are the #2 avocado (after he Hass). They are used as a pollinator tree down under (like we use the Bacon as our "b" pollinator here in California).
I grew to REALLY enjoy the Shepard while in Australia during a long trip in 2009 - in August (which is there late fall/early winter). So on "this side of the planet" - the Shepard is available now (during our late spring/early summer).
You can see from the photo that a Shepard is really dark green near the skin - this indicates how much nutrition and flavor this particular variety has (the more dark green = more minerals and vitamins). In fact, many times the Shepard is SO full of minerals you can actually "feel" them (it kind of has a feeling like there is salt already "in" the flesh - I like it!)
|Add lemon zest as well as lemon juice|
My experience with Shepard avocados is that due to their deep flavor - they can handle a lot of strong counter flavors - such as a not only lemon juice - but the zest of the lemon as well! Interestingly, Shepards are one of the only avocados that don't oxidize rapidly - so you don't really *need* lemon juice to keep this avocado/guacamole from turning brown. I like the lemon for it's flavor in this guacamole - but you could use lime or other citrus (grapefruit is good too!)
This guacamole can also be decisively spicy and hot - if you like it hot! I also like to add chunkier spices - they compliment the mineral element of this delicious avocados and can make an interesting "mouth feel" with spices that are bigger in size.
SHEPARD'S GUACAMOLE by the Avocado Diva
2 or 3 Shepard Avocados - cut, depitted and skinned
1 large fresh lemon with a good, clean skin
2-3 tablespoons of Tapitio Hot Sauce
1 Table spoon Baja sea salt (large, coarse salt)
5 or 6 Whole black pepper corns
2 or 3 Chile Pequin (small, red, whole peppers)
1. In a mortar and pestle - smash up salt, pepper corns and chiles to make a coarse spice mix (OR - buy from the Avocado Diva here, as shown above). Set the spice mix aside.
2. In a glass or pottery bowl (never use a metal bowl with avocados) - squash up 2 of the avocados to make a paste with a potato smasher or forks. Reserve one avocado and cut into chunks - also add that to guacamole (so that you have both smooth and chunky textures).
3. Add about 2 - 3 teaspoons of Tapitio Hot Sauce (more if you like it hotter, less if you don't!)
|Tapitio Hot Sauce is a "table condiment" at most Mexican Restaurants in Ventura County, California|
4. Squeeze lemon juice over all avocados. Then zest flesh (to yield about 2 tablespoons) and sprinkle over avocados.
5. Add about 1/2 of the spice mix and stir everything together. Taste and adjust seasonings to your liking (that could be more zest, more Tapitio or more spice mix).
Serve with chips or cut up veggies and enjoy!
Links to some of our products that you might enjoy (from this recipe):