This is my own interpretation of the delicious Mexican guacamole, with a French twist. Avocadoes are mixed with tomatoes, schalots or spring onions, lime, fresh cilantro and for the spice: the French piment d’Espelette / Espelette chilli pepper. But you can make this recipe with chili or Cayenne pepper.
I’ve always served guacamole for apéros (appetizers) pre-dinner drinks. I love this avocado preparation and in France we can find all kinds of spice mixes to prepare guacamole in a few minutes. It’s easy, quick but actually not that tasty. Therefore, afer a stay In the USA, California, to visit my brother, I started to use his recipe and adapted it to our French procucts. As I LOVE the French Piment d’Espelette (see below informations on this spice), I decided to use it to spice up my French version of guacamole. It’s actually very tasty but you can use Cayenne pepper ot the classic chili to make this recipe.
Information on Piment d’Espelette :
The French piment d’Espelette (Espelette chilli pepper) is a variety of chili cultivated in South-Ouest France Pays Basque. Chili came to France from Mexico with Christopher Columbus in the 16th century where it found a climate similar to its place of origin, It was quickly used as a condiment and for preserving meats. Piment d’Espelette has a Protected Designations of Origin (PDO / AOP in French) since 1997 and must be cultivated, transformed and packed in one of the 10 villages in the fronthills of Pyrénées where the climate is generous in rainfalls, with mild temperatures and warm wind (Souraide, Larressore, Ainhoa, Ustaritz, Itxassou, Halsou, Jatxou, Cambo-les-Bains, Espelette hat gave the name to this chili pepper and Saint Pée S/Nivelle).
Producers have to respect the label in terms of production (for example it is picked by hand as soon as the fruit turns red), transformation and packing. Piment d’Espelette is sold whole and fresh, dry on a cord (composed of at least 20 piments and corded on the farm) and ground in powder (always 100%, thus no artificial colorants, nor additives or preservatives).
Piment d’Espelette has a nice orange / red color and is of medium intensity. It is sweet with a hint of bitterness, with aromas of dried hay, ripe tomatoes and red pepper and also grilling sensations.
Visit the website of the PDO Piment d’Espelette quality label for more information.
Preparation time: 10 min
Cooking time: none
Quantity: 6 shares
Specific equipment: none
3 avocados, peeled, pitted, and mashed
1/2 shallot (or 1 spring onion), minced
1 tomato, diced
1/2 to 1 bunch of fresh cilantro, chopped (2 large handfuls of chopped leaves)
2 limes, juiced
1 teaspoon ground French Espelette pepper powder (may be replaced by chili or Cayenne pepper)
Salt and freshly ground pepper
Prepare all ingredients and combine. Make sure you add Espelette pepper (or chili / Cayenne pepper) and lime gradually to adjust according to your taste.
Start by preparing all the ingredients:
- Remove the avocado flesh and mash it with a fork in a bowl
- Finely chop the shallot and cut into small cubes the tomato
- Remove cilantro leaves from sprigs and chop them
- Squeeze lime juice
Combine all ingredients except Espelette pepper and lime. Add a pinch of salt and pepper. Then gradually add lime and Espelette pepper. First with half of the quantity indicated, combine and and wait 5 to 10 minutes before adding the rest. Taste and adjust seasonning according to your taste by adding the remaining (all or jus a bit) lime juice and Espelette pepper.
Refrigerate 1 hour for best flavor, or serve immediately.