I've been on a quest to find the best guacamole recipe since our trip to Mexico a month ago. For some reason, nothing I attempted had quite enough flavor. Little did I know, the answer was right under my nose (and in my pantry) all along - shallots! I love cooking with shallots. They have a taste somewhere in between onions and garlic and I find them to have a slight peppery note. The basil is also lends nice freshness to the guac. I also added some chopped tomatoes.
Though not a traditional guacamole, it definitely provides a welcome twist. My search is finally over!
Source: Bon Appétit via Epicurious.com
Serves eight
Ingredients
6 medium avocados, halved, pitted, peeled, diced
3 tablespoons fresh lemon juice
1/2 cup chopped fresh basil plus leaves for garnish
1/2 cup finely chopped shallots
Ciabatta bread slices, toasted
Assorted crudités (such as mini bell peppers, celery, fennel, sugar snap peas, and carrots)
Instructions
Place avocados in large bowl; add lemon juice. Using fork or potato masher, crush avocados coarsely. Mix in 1/2 cup chopped basil and shallots. Season to taste with salt and pepper. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
Transfer guacamole to serving bowl. Garnish with basil leaves. Place on platter. Arrange toasts and crudités around bowl.
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