Oh, how I love thee. My favorite of condiments, or are you a chutney? Regardless, you are delicious.
Here is my recipe.
5-7 grape tomatoes cut in half length-wise and then in thirds
a thin (1/8 inch) slice of red onion, chopped fine
1 clove garlic, minced
2 1/8 inch slices of green pepper, also chopped fine
a handful of chopped cilantro
salt and pepper
juice of a lime
First off, mix your tomatoes, garlic, onion, pepper and cilantro. Now you have pico de gallo though I don’t fancy it prepared this way if the intent is to eat it as such. This is what mine looks like
Now, get out a cooling rack and lay it over your bowl, cut your avocados in half and remove the pits. Then smash them through the rack into the bowl.
By golly, that’s fun. Get it as flat as possible.
Now peal the skin off. See those bits of delicious avocado flesh still clinging to the skin? I recommended removing all of that forthwith using your teeth so as not to waste an ounce of deliciousness.
I guess you could also scrape it off with a fork and mix it in with the the rest but you can rest assured I never do that.
I may or may not also clean the cooling rack with use of my tongue.
The cooling rack method of avocado squishing is not only super fast, it also creates a perfect mix of chunky-smoothness in the resulting Guac.
The next thing to do is sprinkle in some salt and pepper and squeeze in a lime. Then mix it all up and taste it. I usually need to throw in some more salt at that point. Then I mix and taste again after which I add a little more salt and a little more pepper. Then I mix it up and taste it again. After that it does not leave my sight until it is all consumed.
I have honestly eaten a whole batch in a single sitting entirely on my own.
Should any guacamole make it to the refrigerator, you’re going to need press and seal wrap. I am normally not a fan of the stuff but I’ll keep it on hand eternally for the benefit it does refrigerated guac.
Move the guac to a storage container, smooth out the surface of that delicious green chutney and wipe the edges of the dish clean. You don’t want any little bits of avocado hiding on the edges where they can oxidize and ruin things. Now, place your press and seal right on the surface of the guac and press out any air bubbles. Then “press and seal” the wrap to the sides of the container and secure the lid over the top of that. Stored in this manner, your guac will live to see another day. I don’t know how much longer it will last though, as that’s the only length of time I’ve had the restraint to test.
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