Monday, August 24, 2015

Great Guacamole

On a recent trip Master Indy was treated to a great Mexican 

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 

the bowl.

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 

Mexican Flag.

Trust me the invading chips will soon turn everything into a big 

wonderful mess!

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
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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