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Happy “Cinco de Mayo” or as we say in Sweden, “Glad Femte Maj”. Yes, Swedes know what Cinco de Mayo is about. As a matter of fact, in the recent issue of ICA Buffe magazine there’s an article dedicated to the “Mexfest”. When I saw the recipe for Avokado – Gurksalsa (Avocado and Cucumber Salsa) I was instantly interested. Who would’ve ever though of putting cucumber in guacamole? Swedes love their cukes, so it’s a natural over here. In today’s short post, we’ll show you a new twist on Guacamole that’s very yummy. The recipe is simple and easy to make. You’ll need seven easy to find ingredients, an immersion blender (or blender/food processor) and about 15 minutes to make it. We did make a couple of minor changes to the recipe, like less jalapenos and we used cold dry wine instead of cold water.
It was great with chips, crackers and assorted veggies. We also had some on our BBQ pork last night. Oh, it can also be made Vegan! Just use cold water or veggie stock or Vegan wine.
Can you think of any other uses? Let us know below in the comments section.
Chloe say’s “I love cucumber, but what’s up with those avocados?”
Swedish Guacamole (Avokado - Gurksalsa)
- 2 - large Ripe avocados, peeled and pit removed.
- 1 medium English(hot house) cucumber, peeled and seeded and roughly chopped.
- 1 bunch Fresh cilantro (coriander), stemmed.
- 1 (or more) Fresh jalapeno pepper, (or 1 rounded msk (tbsp.) of frozen chopped green jalapeno pepper) seeds and veins removed and roughly chopped.
- 2 tbsp Fresh squeezed lime juice
- Salt (to taste)
- as required Cold water, cold dry white wine or cold vegetable broth
Place the avocado, half of the cucumber, cilantro, half of your jalapeno pepper and lime juice in your immersion blender container (or blender/food processor) and pulse to puree.
Using a spatula scrape the bottom and corner of your container to assure it is well mixed.
Salt and taste. Add additional salt, cucumber and jalapeno pepper according to your taste.
At this point the Guacamole (salsa) should be a thick consistency, but thin enough to be used as a dip. If needed add cold water, cold dry white wine or cold vegetable broth.
Serve with assorted veggies and chips of choice. Try it with blue corn tortilla chips.
How about tossing it with warm a pasta.
Play around with this and find your own balance between the avocados, cucumbers and jalapenos. For us, we used about 2/3 of the cucumbers and the equivalent to about 1-1/2 bunches of cilantro.