How do you like your guacamole? Chunky or creamy? With sour cream or lots of lime?
I love mine fresco style, chunky and with a ridiculous amount lime and salt. Another dream home wish of mine is to have citrus and avocado trees in my back yard. Can you imagine a guacamole garden??? I just got really excited. I have grown all of the components on their own except for onion but I have not had a full growing season since I joined the Navy to plant them all at one time. Maybe next summer!
Here are my tips on growing a guacamole garden:
- Organic! You control exactly what goes on your plants and in your body.
- Jalapeños are fairly easy to grow and don’t require much attention. Freeze them whole and grate on a micro plane to add spice to this dip.
- Tomatoes can be a little challenging. They love high heat and direct sunlight and just enough water. Letting them get a little dry will help concentrate the amazing tomato flavor that I live for. Beefsteak have a high acid content and work best at holding up in this recipe. Watch out for the birds! I planted tomatoes on my lanai this spring and the birds ate every single one as soon as they started to change color. Keep the bids off your pretty little tomatoes by wrapping the plants in a fine mesh.
- Cilantro is a delicate herb that does not like intense direct heat. Plant it under your tomato plants or in a partially shaded corner of your garden. Plant ALOT! I use tons of cilantro in just one batch of guacamole. Pick it when the stems are still tender and chop stems and all right into the guacamole.
- Citrus and avocado trees require a temperate climate like in California or Florida and require years to establish. Buy trees that have bright green leaves and full buds. Tree fruits often have good years followed by light years. Trees are a true investment and labor of love.
Stay tuned next summer for my guacamole garden experiment!
Do you have any tips on growing onions? What other recipe driven gardens would you like to grow? Do you have a patio garden or land to grow on?
- 3 hass avocados, pitted, peeled and ¼” cubed
- 1 medium tomato, ¼” cubed
- ½ medium onion
- 1 lime, juiced
- 1 garlic clove
- 1 teaspoon grated frozen jalapeño or ½ fresh small jalapeño finely diced
- 1 teaspoon plus, salt
- 1 teaspoon plus, fresh ground black pepper
- Prepare all vegetables and gently stir all ingredients together in a bowl until well incorporated.
- TASTE! Taste on a chip too. The added salt on the chip might be enough to punch up the flavor for your taste. Adjust lime, jalapeño, salt and pepper to taste. Serve in empty avocado shells for individual portions if desired.