One of the beauties of living in California with our culinary life is to have such abundant avocados at the market or even in some people’s backyards. I had never known the true deliciousness of this fruit until I ate it from the local trees. In Japan, the avocado is called “the cheese of the forest.” It makes sense to me in a way, because having avocado in my daily diet, I don’t long so much for cheese, which I used to eat from time to time when I lived in Norway. The goat cheese from the vast nature of Norway which nourished and revitalized my body back then is now substituted by the creamy, beautifully green avocado growing on the trees near to where I live.
Different varieties of avocados
Until I came to the U.S., I only knew about Hass avocados, which might be the most common variety. Its buttery texture and rich flavor are indeed beautifully delicious. But since I moved to California, I learned about other varieties each of which are unique in shape, texture and flavor, such as Bacon, Zutano, Pinkerton, Fuerte, and others. I enjoy Pinkerton, which has a longer shape and is close to the flavor of Hass. Our favorite, though, is Fuerte. It is absolutely creamy, a little lighter than Hass, and beautifully flavorful. As the skin of Fuerte is very thin and delicate, we have to be careful not to bruise them once they get riper.
Avocado is not only delicious but also dense in nutrition. It’s rich in varieties of vitamins and minerals, high in fiber, and has a high content of potassium (higher than banana). It also has a high fat content, but the majority of it is monounsaturated fatty acid (omega-9 fatty acid) which is also the main fatty acid of olive oil and is considered to be one of the healthy fats.
Double probiotics to guacamole, and it’s incredibly delicious!
Mashing the ripe avocado and having it as it is can be an absolutely delicious guacamole. And yet, when it is combined with some delicious ingredients which would enhance its flavor, our senses will float in heaven. People often put lime juice, salt, pepper, cilantro, and/or salsa, all of which are wonderful, indeed. But this one I make is really special and one-of-a-kind, which I would love for you to try, too! What I do is add my fermented tomato sauce and fermented hot sauce to the mashed avocado and mix it with chopped cilantro. When I made fermented tomato sauce, I imagined how well it goes with avocado. It does, indeed. I tried it, for example, with our Vegan Taco Feast. The sour-mildness of the tomato sauce which comes from the fermentation brings so much more depth and complexity to the flavor as you combine it with the avocado. Same with the fermented hot sauce. These two sauces together with creamy and flavorful avocado, and fragrant and fresh cilantro…they are a match made in heaven!
Chips are not the only companion for guacamole
This guacamole can be enjoyed in different ways. You can certainly spread it on your bread or put on top of your tacos. But also, it is very delicious to eat as a dip with vegetable sticks. Also, we enjoy eating with our homemade Norwegian sourdough crackers. I am sure there are more creative ways to enjoy this guacamole, too. I hope you will try this guacamole and enjoy it as much as we do!
Guacamole with Fermented Tomato Sauce and Hot Sauce
- 1 ripe avocado
- 4 tsp fermented tomato sauce
- 2 tsp fermented hot sauce
- fresh cilantro chopped
- Step 1 Mash the avocado and mix with fermented tomato sauce, fermented hot sauce, and chopped cilantro.
- Step 2 Enjoy!