Guacamole
Submitted by Andrew on 14 July 2006 - 11:39pm.
This dish is as simple as it is delicious. It’s so damn good that a friend whose in-laws are avocado farmers asked for the recipe. That’s no small deal as her in-laws are very proud of their version of the dip. So here’s how I serve up Guacamole in my home. And if doesn’t destroy a perfectly good marriage, I’ll get my friend’s recipe as well.
Ready
- 1 ripe avocado – skinned and cubed
- ¼ small yellow onion- minced
- 1 ripe medium tomato - cubed
- 1 clove of garlic – crushed
- 1 handful of fresh cilantro
- juice of ½ a lime
- spicy pepper – your choice of red, green, yellow (minced) or dried peppercorns (crushed)
- a pinch or two of kosher salt
Set
- a chefs knife
- a bowl
- spoon
- garlic press
Go
- Pour your minced onion, cubed tomato, crushed garlic, chopped cilantro, salt and pepper into a bowl. Squeeze in ½ a lime and give the mix a few light stirs.
- Peel and cut your avocado into ¼ inch or bigger cubes. I like big chunks. Add the cubed avocado to the bowl and stir lightly.
- Adjust salt and pepper to taste.
- Be vigilant not to over stir. Leave the avocado pit in the guacamole until you serve, as this will prevent the dip from turning brown.
- Serve with chips, and, in a perfect world Margaritas.
Re: Guacamole
Submitted by jackieyale on 5 June 2007 - 12:44am.
When I make guacamole with tomato I like to squeeze the liquid out of the tomato before I chop it and add it to the bowl. It keeps the mix from getting too runny and watered down.
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Seeing this recipe I was reminded of Guacamole I had in San Diego. Ingredients are the same as above, but the method is slightly different:
Just made some for lunch — Lurvely. I’ve sent you a picture.