Chunky Guacamole Dip

Mexican cuisine is still foreign throughout Southeast Asia. 

With the exception of a Mexican restaurant here and there in major cities and along the “Lonely Planet Trail”, dishes like tacos, quesadillas, or tamales do not exist. 

But that doesn’t mean Mexican foods are foreign. Avocados, guavas, corn, tomatoes, beans, chocolate, vanilla, and of course chili peppers, are a part of everyday life here.  All foods originating from Mexico that made their way to the region along the Spice Route half a millennium ago.

As was the case with the people of Okinawa deciding to use turmeric for tea, it is always fascinating to see how cultures incorporate new foods and spices into their local dishes.  When the avocado journeyed across the world from Mexico to Southeast Asia, the fruit found its way into milkshakes. 

I like the occasional avocado milkshake, but for me, the avocado is forever Mexican.  It’s forever Guacamole.

A chunky mix of avocado, tomato, garlic, onion, chili pepper, cilantro, lime, and a light touch of spices.

Guacamole is the dip that always runs out before my chips do.  Especially when a particular Malaysian is sitting beside me…

Chunky Guacamole recipe by Season with Spice

Ingredients:
2 ripe avocados – sliced in cubes (see video below)
2 tomatoes – chopped and seeds removed
1 red onion – diced
2 cloves garlic - minced
1 red serrano chili pepper (optional) – chopped and seeds removed
Bunch of cilantro leaves – chopped
1 small lime: 1 tbsp lime juice, and 1 tsp of lime zest – minced

Guacamole seasoning:
1/4 tsp cumin
1/4 tsp black pepper
Pinch of cayenne pepper or chipotle powder
Salt to taste

Process:
1. Prepare all ingredients first before cutting open avocado, since the fruit will begin to oxidize.
2. In a small bowl, mix together tomatoes, onion, garlic, chili pepper, and guacamole seasoning.
3. Slice open avocados, remove pit, cut fruit into cubes, and add into bowl.  Then add in lime juice and zest to help counteract the oxidation (browning) of the avocado fruit.
4. Stir well. Mash avocado with a fork to get desired consistency (but the chunkier the better!)