Monday, August 24, 2015
dinner where they made the guacamole right at the tables. So He
challenged me to come up with a recipe! It is an easy crowd
pleaser. Just remember to keep it simple and keep it fresh.
The trick to perfect guacamole is using ripe avocados. Check by
gently pressing the skin. If there is no give, the avocado is not
ripe yet. A little give is OK. If it starts to feel mushy, it may be
passed its prime and the insides be a gray-brown mess.
All you really need for guacamole is ripe avocados, salt, and a
little lime juice. Then the fun begins with varying amounts of
chopped cilantro, chiles, onion, and even tomato. Start with this
recipe as a basic, then latter you can play around with more or
less heat, sweetness,even try bacon bits if you wish.
4 ripe Haas avocados - Use large ones, about 8oz each
Juice of one lime and a bit of its zest.
½ cup small -diced red onion
1 large garlic clove, either mashed or minced
½ jalapeño minced without seeds
1 tablespoon chopped cilantro
1 teaspoon kosher salt
½ teaspoon white (ghost) pepper
2 medium Roma tomatoes, seeded, and diced
Start with your cutting. Chop the red onion, cut up the tomato and cover for latter, remember the seeds will tend to make the dip “soupy”.
Be careful with the pepper; wash your hands thoroughly after
handling and do not touch your eyes for hours! Use a spoon to
scoop out the seeds!
Cut the lime in half.
Now cut the avocados in half and remove the pit. Scoop out the
yellow-green flesh into a large bowl.
When it is all in there, squeeze the lime halves over to cover. This
also keeps the avocados from turning brown with oxygen.
Before throwing out the lime, zest some of the dark green skin into
Smooch the garlic through a garlic press or add the minced pieces
along with the onion, jalapeño, salt, white pepper and cilantro.
Please do not mush this together. It is NOT mashed potatoes!
Instead use two table knives to “cut” it together, like you would a
pastry. Just keep running them through the mix until it is chunky
and blended. Save the tomatoes back until latter.
Place plastic wrap down onto the surface of the guacamole and up
the insides of the bowl. This will help keep it from turning brown.
Let it sit on the counter (not in refrigerator) for about an hour to
meld the flavors!
When ready to serve, remove the plastic and arrange the tomatoes
around the outside edge. The colors will be reminiscent of the
Trust me the invading chips will soon turn everything into a big
Now that you have heard the reviews and how this is the best tasting guacamole EVER made, then you can try playing with the recipe. Raise or lower the heat with more or different kinds of peppers, add sweetness with perhaps some pineapple or mango, even try adding some bacon bits!
Just remember: keep it simple, keep it fresh, keep it fun!
For our music:
Having fun serving my Master for four years! Happy Anniversary Master Indy!
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
Posted by socialslave at 8:03 AM