My guacamole is famous. Well, perhaps it is not famous in the world but it is famous among my friends. Most people I know love guacamole as much as I do so it is often made when we gather together and share a meal.
But let's be honest I think about every other person we know makes the "best" guacamole. I am not sure if my guacamole is my true claim to fame but I certainly like it and so do my friends so I thought I might share with you how I make it.
I learned this technique first from a friend of mine who worked at a restaurant and his job was to make guacamole. And then I learned it again from a chef friend of mine. So I guess the real secret to this guacamole is making the garlic paste that distributes throughout the guacamole.
A few do's and do not's for making the best guacamole (in my humble opinion):
*DO NOT make your guacamole in a food processor or blender. Guacamole should be smooth but chunky NOT soupy, which tends to happen when you use a food processor or blender
*Do make sure you have the ripest avocados possible, no matter how you prepare using unripe avocados will result and not-so-tasty guacamole
*Do have an even salt to lime juice distribution - you can usually tell by the taste if you need a little more salt or a little more lime but be sure to have a gentle hand with both
3 ripe avocados
3 garlic cloves, minced
1 large jalapeno, finely chopped
1/4 cup red onion, chopped
juice of one lime (you may need more lime juice if your lime isn't very juicy)
salt to taste
chopped cilantro (about 1/4 cup)
Grab your mortar and pestle. Take your minced garlic and a little salt and about a third of the red onion and place in the bottom of a mortar with a little lime juice (bowl) and use the pestle to grind the ingredients into a paste.
Cut the flesh of the avocados out of the skin and place in the mortar. Mash the avocado with the pestle and combine with the garlic paste. It should be very chunky at this point.
Add in your jalapeno, the rest of the red onion, and the rest of the lime juice. Mash to combine ingredients. Taste and adjust salt & lime juice as necessary. Fold in chopped cilantro.
*Feel free to add in some chopped tomatoes...I most often do not but you can for some color.
The problem is the guacamoles you get in PA are inedible. Once you are spoiled by the fresh guacamoles you get in Texas and the border-you can't look at these things you get here.
ReplyDeleteI must say that I live in PA and this guacamole is most edible. I agree we get spoiled by regional foods but with the right ingredients and know-how you can make any dish away from it's origin.
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