In July, everyone was outraged by a The New York Times guacamole recipe that kindly suggested the addition of peas.
“Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it,” Melissa Clark wrote on the publication’s cooking channel.
The Internet went wild, and even President Barak Obama expressed his concern for the recipe on social media.
If that upset you, brace yourself, because there is a new alternative guacamole recipe on the block that may cause a similar reaction. Executive Chef German Vollitoro of Don Chingon in Brooklyn created a “Guacamole De Uva Verde,” which translates to “Guacamole of green grapes. Here is the recipe (which serves 10 to 15 people):
- 10 Ripe smashed avocados
- 2.5 Cups diced Mexican white onions
- 2 Tbsp diced serrano chiles
- 2 Tbsp fresh garlic ground into a paste
- 1.5 cups chilled water
- 1 Tbsp sea salt
- 4 Tbsp fresh lime juice
- 3 Cups sliced green grapes
- Take the skinless avocados with the onions, serranos and garlic and combine in a large mixing bowl. Crush and mix the ingredients by hand (use gloves) until you get the desired consistency.
- Add lime juice and salt
Once the base is created add green grapes
Taste and season with salt accordingly
“There is nothing like a sweet surprise complimenting the savory and spicy flavors of a guacamole,” Mr. Vollitoro told the Observer. “Combining the green grapes to the traditional guacamole helps balance out the acidity and, of course, the bite of the raw onion and jalapeno. To me, it’s a match made in your palate. Of course, some may call me crazy, but until you try it, you will be the judge.”
Try it today to celebrate a day that is both National Guacamole Day and Mexican Heritage Day.