I couldn’t do it. I couldn’t subject the world to one more use of “Holy Guacamole!” for a recipe post. So yes a play on the Whack-a-Mole games that are in amusement parks. You will have more success with this recipe though, guaranteed!
So I lucked out last week when avocados were not only on sale, but perfectly ripe! Chances are that you do have a guac recipe, but what’s one more right? Plus I might do something different. Keep in mind you do not need to use all the ingredients here; I’ve take out and added as they are available (besides the avocados which are slightly important). Even a batch as simple as avocados, cilantro and garlic will suffice. I used to omit the onions, but now I rinse them under cold water to get most of the pungent juice out.
Anyway here is what you will need. (All images are clickable for full size)
- 2 avocados – ripe (dark brown and soft/yielding when you lightly press the bottom.
- plum tomato, seeded
- 2-3 cloves garlic
- Handful of cilantro, rinsed and stemmed
- 1/2 inch wedge of a medium red/white onion
- 1 jalapeno
- 1 lime
- red pepper flakes
- Big mixing bowl
- big spoon or potato masher
In some particular order:
Cut avocados in half and scoop out the big ol’ seed.
You’ll know that the avocados are perfect by the texture and more importantly the buttery flavor of the flesh.
Next, clean out the seeds/pulp of the tomato and rough cut.
Cleaning them out keeps it from being too mushy, turning brown faster, and rought cut is ok since they will get mashed up soon anyway.
Dice the onion. Onion doesn’t mash as much so cut according to
your preference on onion piece size.
It always looks like too much onion to me, so I add some, and then taste at the end, adding more if I need it. Better safe than sorry.
Chop the cilantro. The best way is to kind of pull it into a tight bunch and cut it that way. You don’t need to get all of the stems off, mainly the stalks. This way you get the flavor of the leaves without the bitterness or texture of the stalk.
Next, slice and seed the jalapeno.
The heat in a jalapeno is in the seeds, the flesh has some heat, but agood crunch and is one of the good flavors that defines Mexican cooking. So I seed it (stripping the rib as well), and dice it into very small pieces.
You’re in the home stretch!
Squeeze the lime.
Like the onion, I start conservatively and do not use the entire amount. Half of a lime usually suffices. You do not need a lemon/lime squeezer, but they are definitely fun gadgets that get every drop of juice out – works great with cocktails too!
Shake a little salt, pepper and pepper flakes (last one is optional).
Ok you are ready to go…oh wait I forgot the garlic!! Smash the garlic with a heavy knife and rough cut, then add.
Lookit those vibrant colors, reminding you of a Mexican flag. NOW you are ready to guack a mole!
Always a good way to relieve some stress. Keep mashing and turning until all ingredients are incorporated.
And you’re done!
Transfer to a smaller container. I took the picture before packing it up, since it looks like a galaxy. Which is fitting because this Guac is OUT OF THIS WORLD! Ok yes bad joke.
The final, most importantest step ever:
Clean up after yo’self! No one likes a messy person! Plus if you eliminate all visible evidence that you made guacamole, people won’t start comin’ round with chips in hand, looking to dip in your stash!
Perfect as a topping for tacos, burritos, nachos, with tortilla chips, either store bought, or soft corn tortillas cut into six/eight pieces and deep fried until golden. After drying and while draining, splash a little salt and lime juice on them.