You might think I came up with this guacamole recipe just to make Diana Kennedy cringe. But blue cheese and avocado do make a truly delicious union that, as any fan of the Cobb salad understands, is not as odd as it sounds. I typically use the best stuff I can find at the cheese counter, such as Roquefort, Cabrales, or Danish Blue, but even the already crumbled blue cheese you find in a good grocery store will be delicious.
Back to Avocado 101!
- 2 tablespoons finely chopped white onion
- 1 tablespoon minced fresh jalapeño or serrano, including seeds, or more to taste
- 1 teaspoon kosher salt, or ½ teaspoon fine salt
- ¼ cup chopped cilantro, divided
- 1 tablespoon freshly squeezed lime juice, or more to taste
- 1 large or 2 small ripe Mexican Hass avocados, halved and pitted
- ¼ cup coarsely chopped smoked almonds, divided
- 3 tablespoons crumbled blue cheese, divided
Mash the onion, chile, salt (the coarseness of kosher salt will help you make the paste), and half of the cilantro to a paste in a molcajete or mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl. Stir in the lime juice.
Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Add the rest of the cilantro and most of the almonds and blue cheese, toss well, and mash coarsely with a pestle or fork. Season to taste with additional lime juice and salt.
Garnish with the rest of the almonds and blue cheese.
Serve it with corn tortillas.