5.23.2013

Guacamole of the Year

Hello, loves!

I know I haven't been around much recently, but I felt an urgent need to share this with you.

If I could, I would eat guacamole on everything and at every meal. Chips and guac, slap some on a burger - the options are endless. I've finally mastered the perfect guacamole (in my opinion at least) and thought I should share it with you all. I originally found the recipe here while searching for a copycat for Chipotle's recipe. I may or may not have eaten an entire batch for lunch.

That recipe calls for serano chiles and garlic, but I personally feel that the red onion and cilantro add enough flavor to compensate if you choose not to add the other ingredients.

It's not complicated and it's not "measurable," if you ask me. When I measure things there's either not enough or way too much of something and I just end up winging it anyway. So with this "recipe" feel free to just toss ingredients in to fit your personal taste. When you like it, stop adding!

Here's what I use:
4 organic avocados (I find the organic ones ripen at a decent pace)
Red onion, diced (I like mine chunky)
Lime juice
Gourmet Garden cilantro paste (it's pricey, but I prefer the taste and consistency over fresh)
Salt, to taste

Simple and sweet, right? I told you this was easy.

Crappy quality picture, but look at those simple ingredients!
1. Cut the avocados in half lengthwise and remove the pit. Then slice the flesh lengthwise in fourths, and sideways in fourths as well. Use a fork to scrape the flesh into your bowl, but be sure not to get the stringy "skin." *Pro tips: To choose the best avocados, first squeeze gently. If it's soft, it's ready to use today (or possibly rotten). If it's still firm, it'll be good to use in 2 or 3 days. Next, pop off the brown stem at the top. If the empty spot is brown, the avocado is either bad or usable today. What you want is a pale green spot for the best quality avocado. I learned that here and it has never failed me. 

2. Mash up the avocados with a fork, potato masher, whatever until it reaches the consistency you prefer. I prefer mine like Chipotle's - a little chunky, but smooth enough to scoop up with a chip.

3. Toss in as many red onions as you like (I looooove red onions), a small splash of lime juice, about a tablespoon of cilantro paste, and a few dashes of salt. 

4. Mix well and taste. If you like it, leave it. If you feel it's missing a little kick, add a little extra flavor until you're satisfied. Successful cooking (if you could even call mashing avocados cooking) is the art of trial and error.

5. Chill for 15 minutes - if you wait too long it'll brown - and serve with your favorite tortilla chips, on a juicy burger, or on top of chicken and salsa. 



It took me a while to get mine juuuuust right, but now that I've mastered it, I can't get enough. Enjoy!


1 comments:

MrsMcDancer said...

Now I need some guac. You just can't beat fresh guac!

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