Guacamole Picosa

Last week one of my co-workers told me about a recipe that I thought would be an interesting thing to sample – guacamole made with unripe, hard avocados.  Who would think such a thing was possible, and edible, right?  The recipe came from Ciao Thyme, and they know what they are doing, so I contacted them to see if I could give out their recipe (they obviously said yes!).

Now the first thing I should point out is that like a lot of fruit (well, technically an avocado is a large berry), they do have a different flavor and texture when they are not ripe.  I wanted to really test this recipe so I used the most rock hard avocados that we had.  My thinking was that this time of year avocados ripen a lot easier so regular guacamole is a no-brainer, but in the winter, it seems like it takes forever for them to ripen sometimes, and it would be great to be able to use them if you get impatient (or if you just wanted a new twist on an old stand-by)!

I’ll caution you that you need to be paying attention when preparing this recipe – hard avocados are just that – really hard.  Make sure you have a sharp knife that isn’t too large, and use proper knife handling skills.  Peeling and removing the seed from an unripe avocado is a little more time-consuming than ripe ones that just come apart, but it is worth it, so keep at it.  I used four small organic avocados when I prepared the recipe, but you could easily half or even double the recipe depending on your needs.

This is also a recipe that has many options to change the flavor profile, as well as the texture.  The key is getting the avocado as pulverized as possible, and then adding more ingredients from there!  Suggestions from customers and staff include:  onions, tomatillos, tomatoes, cilantro, and other hot peppers.

I used 3 small cloves of red garlic because it is so fragrant, and a jalapeno pepper (only one, I always make the recipes I demo on the mild side to appeal to the broadest range of tastes), and I think that all the options suggested would be great for future batches!  I made two batches for customers to try – one with Fresh Breeze 2% milk, and one with organic soymilk.  I was surprised that a good amount samplers preferred the soymilk version because of how the flavors blended, so if you are vegan it’s your turn to gloat – this is one of those recipes where it was the preferred choice!

I will also note that this guacamole didn’t turn brown on me, even after hours in the fridge and on ice – it stayed a beautiful, bright spring green!  Here’s a  tip though –  keep a seed or two when you are making (ripe avocado) guacamole, and then put it in the bowl of finished product – it will keep it green!  I’m not sure why or how this works…but it does!

Guacamole Picosa Photo © 2010 Sassy Sampler

Guacamole Picosa


4 unripe small avocados

1-3 cloves garlic, peeled and chopped coarsely (to taste)

1-2 small jalapeno peppers, seeded and chopped (to taste)

~ 1 1/2 c dairy (milk, ½ and ½, etc.) or milk substitute (rice, soy, etc.)

Salt (to taste)

Fresh lime


Tomatillo, chopped (to taste)

Onion, chopped fine

Tomatoes, chopped coarsely

Fresh Cilantro


1. Cut and de-pit avocados and put them in a blender/food processor.  You can slice them a few times to make them easier to blend.

2. Add half of the milk or milk substitute.

3. Add garlic and jalapeno pepper.

4. Blend until combined and mixture starts to get smooth.  Continue adding more milk until it reaches the desired consistency.

5. Remove from blender/processor and put guacamole in a bowl.  Add salt to taste—be sure you taste the guacamole with a sample of what you will serving it with—this could dictate how much salt you actually need to add.

6. Squeeze about half the lime into bowl and add optional ingredients to taste and mix.  Add more lime juice if necessary.

7. Serve and enjoy!

Note—if it doesn’t get as smooth as you would like in the food processor, throw it in a blender and it will get smoother!

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