The word “avocado” comes from the Aztec word ahuacatl. Making avocado butter is super easy and incredibly delicious.
I would use the brand “Avocados from Mexico”, because their mid-size fruit always tends to be consistent in size and ripeness, and you can better gauge how much butter you will yield. Look for those avocados which are semi-ripe and can withstand to a bit of pressure on the touch. Do avoid mushy avocados.
There is one special ingredient, an herb called Mexican tarragon which I grow in my backyard. Mexican tarragon is also called Texas tarragon, Mexican mint marigold, or its proper name “Tagetes lucida”. This herb grows all spring and summer before it produces these petite yellow marigold-like blossoms. The main reason to grow this herb is for its anise minty flavored leaves. I do add fresh Mexican tarragon leaves to my recipe, however you can use fresh French tarragon which you can pretty much find at the grocery store.
This recipe makes slightly under two cups of avocado butter.
You will need:
- 2 Avocados from Mexico
- 1/4 cup fresh squeezed lime juice
- 1/4 cup of avocado oil
- 1 tablespoon of honey
- 1 teaspoon of fresh Mexican tarragon leaves (the special ingredient)
Scoop out your avocados spooning into a food processor then add the rest of the ingredients pulsing until smooth and buttery. Place in a small bowl and then sealing what remains with plastic wrap and refrigerate. I do refrigerate mine just a little while before serving.
Serve on toast, rice crackers, or just plain white bread. I spread my avocado butter on freshly sliced French bread. My dad calls the French bread “francisitos” and in English it is “little french bread”. You can get creative with your avocado butter on toast like topping it off with a fried egg over easy or egg sunny side up. Your choice! I having mine along with with a nice cup of Oolong tea.
Avocado Butter or “Mantequilla de Los Pobres” the poor man’s butter. Enjoy!!