Rosemary Guacamole
A surprising twist to a party staple
I never would have thought of rosemary in guacamole. To me rosemary screams Italian or Mediterranean style foods, not Mexican. Oh boy, was I wrong.
When we were in Cabo we went on a day trip to San Jose del Cabo (here is that blog post if you want those details). Our friends were visiting from TX so we decided to do a cooking class at Flora Farms.
The set up for this class could not have been more ideal. We were greeted with Farmaritas (a margarita with carrot juice and it is delicious!) and there were bunches of rosemary burning on the ground to help keep the bugs away. I love the smell of rosemary so I quickly noted to do this at home.
One of the things on the menu was Rosemary Guacamole. I was so excited to try something new!
Why rosemary?
Honestly, I think the earthiness of the rosemary plays well with the fat in the avocado. You start by making a paste in your molcajete. (If you don’t have one you could do this in a bowl with a wooden spoon it just might take a bit). The paste is made with the rosemary, serrano pepper and garlic. Then you add the other ingredients. The lime is used to keep the color of the guac but not a lot so the avocado flavor shines through.
This is great on game day but on tacos it is incredible. Maybe even the very hip avocado toast with some pepitas sprinkled on top. I guess I know what I will be testing next.
Enjoy my friends! Bon appetit!
Rosemary Guacamole
A delightful twist on a Mexican classic
Ingredients
- 4-5 Ripe Haas avocados
- 4 sprigs of fresh rosemary, taken off of the stem
- 1 serrano pepper, seeds removed and chopped
- 1 small clove of garlic, cut into 4 pieces
- Half of a lime
- Salt and fresh ground pepper to taste
- In a molcajete, make a paste of the rosemary, serrano pepper and garlic. Work it until you can no longer see stems. Add the avocados and smash working it into that paste. Add salt and pepper and juice of lime. You really want to rosemary and avocado to shine here so not a ton of lime flavor. Enjoy!