In the world of Measure & Pinch, the avocado and the jicama are best friends. They're cute, quirky and get along beautifully. They're not exactly beauty queens, but inside they are wonderful and delicious, but completely opposite. Avocado's creamy, soft, buttery inside is a perfect match for Jicama's crunchy, light sweetness. Together they make a great team and thanks to our friend Chef Peter, who generously shares his recipes, tips and expertise with us home cooks, we learned that jicama is the key to making the ultimate guacamole!
Serving 4-6 Measure & Pinch people you'll need:
- 3 ripe avocados
- 2 plum tomatoes
- 1/2 small white onion
- 1/4 cup finely chopped fresh cilantro
- 1/2 cup finely chopped, peeled jicama
- 1 lime (zest,)
- 2 garlic cloves (pressed or finely chopped)
- Juice of 2 limes
- Kosher salt
- Fresh ground pepper
- 1 Jalepeno pepper (optional)
Ripe avocados are not always in the store so, if your avocado is bright green, ask for a dark one. Squeeze to test ripeness. It should give a little when you squeeze it but, not squish it. To get the meat out of an avocado you want to take a large knife and press it lengthwise into the avocado until you feel it hit the pit, you want it to touch it then drag the blade full circle. When the blade makes it back to the original cut, push the blade harder into the pit so that the knife sticks. Now, pull the avocado apart and one side will still have the pit in it.
With a spoon, spoon out the first avocado half onto a cutting board. The one with the knife in it will need a little help but, the pit will come right out as it's stuck in the knife! (Good trick, huh?)
Once you scoop out the three avocados give them a rough chop into eighths. Take a fork and give them a mash but, not so that they're smooth, just so they're not chunky. Add your lime juice.
(Keep in mind when you open the avocado it will immediately start to turn brown unless you squeeze lime on it so, once the avocado is free from it's shell, and diced & pressed, squeeze the lime juice on it...)
Press your garlic and add, then add about 1/2 cup of jicama. If you follow the "pamelita pico" recipe for everything except the avocados & jicama, just add it all into your bowl and you'll have your guacamole.
This is a party favorite, for sure.