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:
Quick Salmon and Avocado Salad
Chocolate avocado mousse with banana
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 + of 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
4 thoughts on “Hawaiian guacamole”
yumm!! guacamole is one of the best things ever
I love your recipe! I can’t make it “locally sourced” since I live in Germany but it tastes great! Thank you for sharing it.
Thanks Monika! so nice to see your pictures and read your stories over there! saw your learning spanish. you should head to andalucia!
You’re welcome and thanks for your feedback and for the tip, I hope I’ll make it there one day! 🙂