After the success of the Guacamole with Strawberries and Habanero, we were inspired to keep pushing through Rick Bayless' Frontera: Margaritas, Guacamoles, and Snacks. Next up, Watermelon Ginger Guacamole. This recipe gets its heat from fresh ginger and its sweet from juicy summer watermelon. Truth be told, this recipe was even better than the first. But I love ginger, so I might be biased. (Frequent conversation after eating anything with ginger: Me: "I love ginger so much." Boyfriend: "I know." Maybe he's jealous.)
Watermelon Ginger Guacamole
1 c. cubed, seedless watermelon in 1/4 in. dice
2 tbsp. blanco tequila
3 ripe medium avocados
Zest and juice of 1 lime
1 small piece fresh ginger, peeled
1 fresh Fresno chile, stemmed, seeded and finely chopped
1 to 2 tbsp. chopped fresh mint
Salt to taste
Place the watermelon cubes into a resealable plastic bag. Sprinkle in the tequila and seal. Refrigerate while making the guacamole, at least 15 minutes.
Cut the avocados in half, remove the pit and trace a paring knife through the flesh to form a grid without piercing the skin. Remove the flesh by inverting the avocado half over and bowl and squeezing. Coarsely mash the flesh using a large fork, leaving some lumps and texture.
Grate the zest from half of the lime into the avocado. Juice the lime and squeeze in 2 tablespoons of juice. Then finely grate the ginger. Measure about 1 teaspoon and add it to the avocado, along with the chile and herbs. Stir to combine, then taste and season with salt, about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until serving time.
To serve, gently stir half of the watermelon into the guacamole, scoop the mixture into a serving dish and top with the remaining watermelon.
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