Do NOT use these avocados for guacamole...

Mexicola avocados - tiny - rare 

 You may know that the Avocado Diva is passionate about her "heirloom" avocados (aka "heritage" avocados.) They are ALL delicious and special to her.

But -- SOME are NOT good for guacamole.

Here are a couple of examples -

a. The Mexicola avocado. These tiny black avocados are super small and have a very large pit. So there isn't much flesh; however, the skin is edible! And it has a VERY distinct flavor - like black licorice (or anise or fennel).  These avocados are the "original" avocados - what the Spanish explorers would have found when they trekked through the jungles of South America on their search for Gold.  All that said - they are NOT good for guacamole. WAY too much work to peel and pit. Plus - they are SO special - you should eat them like a magnificent, gourmet treat - because that's what they are. Bite into one and you'll never forget it!

Softball sized Reed avocados - not for Guac

b. Reed Avocados - the Reed is a late summer avocado and kind of hard to find. Not impossible - the Diva will ship them usually in late August or September. Yes, the Diva can get them for you (especially if you get her "Avocado of the Month box"). If you are lucky enough to live in So. Cal. YOU might find them in a farmer's market. But for the Diva - they are the one summer avocado that has a bit too much "liquid" (water?!) for guacamole. MOST summer avocados are very oily and rich and make a great guacamole.  The Reed is better suited for a healthy shake or to make an ice cream - or better yet -- eat as a "fruit" - with other berries. (Yes, "other" berries; as technically, the avocado IS a berry.) But don't waste this beauty on guacamole.  It's not well suited for that.

c. The Nabal - so rare - I don't even have a photo of one! Nabals are the "Rancher's Stash" avocado. The Diva can usually only get a few each summer. And if she does - just like her farmer and rancher partners - she *kind* of hordes them. And eats them with just a spritz of lemon, lime and a shake of her 7 sea salt mixture. It would be a SERIOUS crime to use a Nabal as a guacamole avocado.

d. So what SHOULD you use for your guacamole avocado? You'll have to read the other 51 weeks to see what that might be.  ;-)

a BOAT LOAD of guacamole...

Several heritage varieties of avos all ripe!

 If you ever need to make a TON of guacamole (not a real ton...but you know what I mean!) here are some tips on how to do it.

Recently the Diva's in-laws celebrated their 50th anniversary (congratulation Diva-in-laws!!). The MIL asked for guacamole for the big party - so here are a couple photos of how much I made... and some tips for making a BIG bowl.

TIPS: 
1. Buy the avocados ahead of time to ripen. Buy MORE than you think you will need - as they will not all ripen correctly. (Some will get too ripe, some will not ripen. 80% will be perfect).
2. Use a food processor to help you cut up the onions and cilantro. Do NOT process avocados - that will make them too processed and the avocados will be too watery or oily. Hand mash those with a potato masher.

A HUGE bowl of guac ready to be mixed

3. I recommend using small tomatoes (e.g. - cherry or tiny grape tomatoes). It's easier to cut them in half than to chop big tomatoes and take all the "goo" out of them. You don't want to leave the tomato gel and seeds ("goo") in such a big batch, as it will cause the dip to go watery. I did it the hard way... but that's 'cause I'm a Diva. I just gotta roll that way...
4. Use a LOT of sea salt - and FRESH ground pepper. I would also use granulated garlic to save time (v. fresh garlic). Make sure you taste as you make the avocado portion. Avocados are BLAND and need spice. If you want to make it SUPER easy - use my Guacamole Spice Mix.

Finished - with plastic RIGHT on the dip

5. Go light on the "heat" - whether you use chilis or a hot sauce (e.g. - Tapatilo or Tabasco).  You can always put a bottle next to the big bowl so people can add more heat if they like (especially at a 50th anniversary party - the older peeps preferred less heat than younger folks).
6. Be sure and use FRESH lemon or lime (and a lemon or lime squeezer makes the job MUCH easier!).
7. Make the guacamole ahead of time (24 hours or less) so the flavors meld. Cover the guacamole TIGHTLY (right on the dip) with a plastic wrap. Store in a non-metal dish (plastic or glass).  The top may get a bit brown - simply scrap off and throw away the top layer if it gets a bit dark.
8. Enjoy the party!!  Your LARGE bowl of dip will be a BIG hit!!  (get it...big...?!  ;-)

Guac Pops - Party Perfect Food!

This finger friendly guacamole is ideal for a potluck or party!

You'll be a Diva at the next party if you bring this Guac Pop and walk around sharing your tasty tidbits. Don't be surprised if you run out fast!

Ingredients:

2 or 3 large avocados* - cubed
Box of strawberry (grape, or cherry) tomatoes
Purple onion
Bunch of large leaf cilantro
lemon
1 -2 tablespoons of the Diva's Guacamole spice mix
sea salt to taste

 Directions:

1. Pit and skin the avocado and cut into large cubes.
2. Sprinkle the avocado with lemon juice and Diva's spices.
3. Cut the purple onion into large squares, approximately the same size as the cubes of avocados.
4. Cut the tomatoes in half and sprinkle with sea salt.
5. Wash the cilantro and pick off a large number of big leaves.

Thread the ingredients in this order to help keep them on the toothpicks:
Cilantro, tomato, avocado, onion.

*Notes:
- Adding spices and/or lemon to each ingredient is a chef's trick to ensure each bite is extra tasty.
- Large avocados work best - for summer the Diva recommends Lamb, Gem or Esther. For winter Santana, Bacon or Zutano work well.
- To serve - plate on a beautiful platter with slices of lemon, cilantro and a couple of tomatoes to garnish.

Sriracha Hot Guacamole

Sriracha is a hot chili sauce originally from Thailand - and you may already be familiar with the Red Rooster brand. The jalepenos for Red Rooster are grown on a farm less than one mile from the Avocado Diva's house - so she is kind of partial to this delicious sauce.

This sauce is REALLY spicy - so I recommend that you make a chunky guacamole (see the photo) and "dip" your large chunk of avocado into a tiny portion decoratively dotted along the edge of the plate. It's almost like a dip for your dip!

This particular guacamole is made with a really firm, extra flavorful summer avocado called the Esther. It's flesh is very "meaty" and the green fruit tastes REALLY flavorful and can stand up to the delicious and somewhat over powering flavor (not to mention heat!) of the sriracha.

Enjoy!