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.
Ingredients
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
Directions:
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!
Socialslave
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
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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