September 15, 2006

Holy, Holy Guacamole

I have developed a strange obsession with guacamole this summer. Not surprisingly, that obsession has coincided with actually taking the time to make my own.  It’s so simple to make that it’s hard to understand why anybody buys it pre-made at the grocery store. Well, that’s not necessarily true. I think I know why.

First, you have to have ripe avocados, so timing is an issue. Fortunately, our local grocery store almost always has ripe, or nearly ripe, avocados, so that has not been a problem.

The other factor is cost. Avocados are expensive. That said, if your making delicious guacamole, you might be able to justify the cost by using it for more than one meal. We’ll do fish tacos one night with some guac and chips, and then use the leftover the next night to put on a burger or a hot dog. So, if you plan it right, you can stretch that guac as a component of dinner for two nights.

This recipe will be enough for a group of 4 to 6 people.
  • 3 ripe avocados
  • 3 tablespoons of finely diced red onion
  • ¼ cup of chopped cilantro
  • One ripe tomato, diced
  • Two jalapenos, seeded, and finely chopped (one, if you don't like too much heat)
  • Half of a lime
  • Kosher salt

Combine the onion, cilantro, jalapenos, and a good-sized pinch of salt and mash them with a mortar and pestle until it forms a loose paste.

Cut the avocados in half, take out the pit, scoop out the insides into a bowl. Add the cilantro mixture and squeeze in about half of the juice of the lime, mash with a large serving fork or something similar and combine well. Add the tomatoes and gently combine.

Taste at this point. Might need a little more salt, lime juice, or cilantro. If you have some leftover cilantro, which you should, dice a little up and sprinkle it on top as a garnish.

Tip: Use a roasted jalapeno instead of just a plain ol' raw one. Put over top of a flame on the oven top until blackened all over, about 3-4 minutes. Wrap in plastic wrap for 5 minutes. Remove, scape off the blackened skin with a steak knife, remove seeds and ribbing.

3 comments:

Jo-Ann said...

The salt is the most important part. Don't be afraid to put too much in! Too little and you might as well just have cold mashed spinach with your chips.

Fillippelli the Cook said...

Agreed. Salt is extremely important. But just add a little at a time!

Troy said...

I agree, salt is important, but too much can ruin the mole'.

I've made a few batches of too salty guac before, and it can be corrected by adding more avacado (if you have any left).

By the way, one of my many pet peeves is the way people pronounce guacamole . . . don't pronounce the "G" like GWAWK . . . use the Spanish form and say whauca molay.

Most of all, enjoy!!