The secret to good guacamole is ripe avocados. I pick Haas avocados, but the general rule for any avocado is this - pick one that has a little give. When you hold it in your palm and give it a gentle squeeze it should be a little soft. Think about the firmness of a ripe peach. It should NOT be hard. Avoid ones with bruises (aka spots where they got banged up and are a little too squishy in that area). When you slice into it, it should have the same give as room temperature butter. (See http://simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/ for how to halve, seed, and cut your avocados).
The guacamole can be made as hot, sharp, or as green as you like it. Feel free to experiment!
Guacamole
Serves 4 as a snack, or two ravenous men.
2 ripe avocados, cut into 1/2 inch cubes
1/2 of a small sweet red pepper, minced (aka fine dice)
1/2 small red onion, minced very fine
1/2 jalapeno, minced very fine (your fingers may tingle after this so if you're sensitive, wear gloves)
1 clove garlic, minced very fine or paste (see: http://www.cuisineathome.com/main/videos/57-garlicpaste.php)
6 springs cilantro (as in individual thin stems, not 6 cilantro plants with the roots), minced
1/2 lime
salt and pepper to taste
- Prep all ingredients as directed above
- Get a large bowl.
- Combine the red pepper, red onion, jalapeno, and garlic.
- Add the avocado. Mash some of the avocado to create a finer paste, but leave some intact for texture. As you mash, mix with other ingredients.
- Stir in cilantro
- Squeeze the lime juice over the guacamole and stir to incorporate. The citric acid in the lime keeps the avocado from oxidizing and turning brown as well as brightens up the flavor. I use almost a whole 1/2 lime, but add little by little to make sure it suits your taste.
- Add salt and pepper to taste. If serving with chips, keep in mind those are already salted!
No comments:
Post a Comment
Leave us a tip for good service!