You know I am not a cilantro fan… When a recipe calls for cilantro I usually substitute with flat-leaf parsley or I just omit it at all.
But there is something I have learned about cilantro in the last few years… I can tolerate it, even enjoy it, when I use only the leaves and not the stems of the cilantro plant. The stems remind me too much of the taste of recao. It’s too strong for me and gives me acid reflux. I know… not pretty. I noticed this once when I was cooking the now-famous veggie sancocho recipe after a retreat. I did like Ina Garten and shaved the leaves off the stems of the cilantro and used only that to “season” the sancocho. The other “more experienced” cooks were appalled at my “waste” of perfectly good cilantro stems. But many of the soup eaters thanked me afterwards because the cilantro flavor was subtle and not over powering at all after a few days of fasting.
Fast forward to the other day when I wanted to make something to bring to a party and I had an over abundance of avocados in my hands. I decided to make an avocado without tomatoes so it would stay as creamy as possible without the watery residue tomatoes sometimes leave atop guacamole. At the store there was no flat-leaf parsley so I went with the traditional and very much cheaper cilantro.
This guacamole was an absolute hit… People were asking me for the recipe all night. I wished I had posted this recipe already so I would not have to repeat myself so many times that night.
1 large avocado, cut into small pieces 1/2 medium onion, finely diced The juice of 1 green lime A generous handful of fresh cilantro leaves, chopped A drizzle of olive oil – about 1 tbs Salt and Pepper to taste
- Mash everything together in a medium sized bowl.
- Let it stand in the fridge for a few hours so the flavors meld together.
You can make this with fresh avocados, but it also works with frozen avocados. Just defrost them and get rid of any water that separates from the pulp when the avocado is thawing.