This recipe is called Hawaiian guacamole because it uses items that grow well in Hawaii. As you notice in the picture below the avocado is 3 times the size of the avocados sold in mainland supermarkets. The cilantro is substituted for culantro, a very similar tasting, but not looking herb. You can use local onions, tomatoes, and a little bit of Hawaiian chili pepper to spice it up!
If you are looking for other ways to use an abundance of avocados check out these recipes:
Recipe for Hawaiian guacamole
Yield: 1-2 cups depending on size of your avo.
- 1 large buttery avocado (save the seed)
- ¼ medium maui onion diced
- 1 tomato (diced)
- ½ lime (squeezed juice hold the seeds 🙂
- Pinch + Hawaiian sea salt
- Black pepper or Hawaiian Chili Pepper
- Mix all ingredients well
- Store with the seed (to keep the guacamole from oxidizing or from getting brown)
- Eat fresh or refrigerate