Holy Guacamole
So. You've been invited to a party. It's implied that you should bring a dish. What do you do?
Hit the produce section. Grab a few items, and a bag of tortilla chips. Whip up some guacamole and bring the best dish of the party without having to use more than a knife and a spoon.
Ingredients:
2-3 fresh avocados
1 bunch of cilantro
1-2 limes
2-3 cloves of garlic
2-3 tsp of extra virgin olive oil
1/2 onion, diced
2-3 roma tomatoes
2-3 tsp ground cumin
1 cup of black beans, rinsed (optional)
Salt to taste
Directions:
First of all, make sure you choose avocados that are dark green in color, not quite brown, and still have a bit of firmness to them.
Dice your onion and roma tomatoes. Then mince the garlic. Halve your limes and squeeze as much juice out of them as you can, reserving 1/2 of a lime for later. Chop up the cilantro.
Halve your avocados by slicing your knife as far in as it'll go until you hit the stone, then slide your knife around the stone. You should then be able to twist apart the two halves of the avocado. Hit the blade of your knife into the stone and with some pressure, twist it to loosen the stone. It should pop right out on your knife and you can get rid of it. Take each avocado half and slice vertically into the avocado halves, then horizontally to create a grid of cubes. Spoon out the cubes so you have little avocado chunks.
I like to leave that 1/2 of a lime to sit in the bowl for presentation at first, then just before it gets served, I squeeze it over the guac to freshen up that burst of lime taste I love so much.
Some downfalls I hear about with guacamole usually stem from not using fresh ingredients, especially the cilantro. I also find that cubing the avocado makes for a better texture and, when you run out of chips, is easier to eat with a fork like it's just a delicious avocado salad.
If you like your guacamole to have a spicy kick, I find adding sriracha is a crowd-pleasing option that doesn't overheat the guac but still gives a good kick. Fresh minced jalapeno is also a great addition of spice without overpowering the other flavors.
When you're a greedy little gremlin like me, you always up the ingredient amounts so you can make a little extra to set aside for yourself later, and enjoy it like a salad, or with taco night, or even with your eggs and bac-y when you wakey wakey. What a yummy way to start the morning.
Enjoy!
-Big A.⚓
Hit the produce section. Grab a few items, and a bag of tortilla chips. Whip up some guacamole and bring the best dish of the party without having to use more than a knife and a spoon.
The basis of this recipe came from Alton Brown, renowned food genius from my husband's own home state of Georgia. I combined that with what I knew worked well from my favorite pico de gallo recipe, and came up with this:
Ingredients:
2-3 fresh avocados
1 bunch of cilantro
1-2 limes
2-3 cloves of garlic
2-3 tsp of extra virgin olive oil
1/2 onion, diced
2-3 roma tomatoes
2-3 tsp ground cumin
1 cup of black beans, rinsed (optional)
Salt to taste
Directions:
First of all, make sure you choose avocados that are dark green in color, not quite brown, and still have a bit of firmness to them.
Dice your onion and roma tomatoes. Then mince the garlic. Halve your limes and squeeze as much juice out of them as you can, reserving 1/2 of a lime for later. Chop up the cilantro.
Halve your avocados by slicing your knife as far in as it'll go until you hit the stone, then slide your knife around the stone. You should then be able to twist apart the two halves of the avocado. Hit the blade of your knife into the stone and with some pressure, twist it to loosen the stone. It should pop right out on your knife and you can get rid of it. Take each avocado half and slice vertically into the avocado halves, then horizontally to create a grid of cubes. Spoon out the cubes so you have little avocado chunks.
Add all your ingredients to a bowl and stir. THAT'S IT!!
If you like your guacamole to have a spicy kick, I find adding sriracha is a crowd-pleasing option that doesn't overheat the guac but still gives a good kick. Fresh minced jalapeno is also a great addition of spice without overpowering the other flavors.
When you're a greedy little gremlin like me, you always up the ingredient amounts so you can make a little extra to set aside for yourself later, and enjoy it like a salad, or with taco night, or even with your eggs and bac-y when you wakey wakey. What a yummy way to start the morning.
-Big A.⚓
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