Tags

, , , , , , , ,

Guacamole, that is! Being that it is Cinco de Mayo, a.k.a. the celebration of the surprise victory of the  Mexican army over the French in the Battle of Puebla in 1862, I thought some guacamole was, indeed, in order.  When I think of guacamole, I think of the lush green, creamy yumminess that can be used to dress up just about anything. I like it as a condiment of choice on a myriad of grilled meats. It’s lovely on fajitas of any kind. But by far, my favorite way to eat guacamole is very simply scooped up on a nice, salty tortilla chip, with perhaps, a wee side of salsa. Guac sets a festive mood to a meal or snack. Guacamole is fun!

Bear with me whilst I go into Food Dork mode…Guacamole dates back to the Aztecs, and recipes and ingredients vary based on the region of Mexico. Traditionally, guacamole is made from Haas avocados, white onion, cilantro, serrano chilies, sea salt, and a bit of lime juice.  The guacamole I make is very simple, and doesn’t deviate much from a traditional recipe. It’s very simple to make–no silly little seasoning packets required. Before we get started, there is just one thing that we need to remember when making guacamole: save the tomatoes for salsa, because they have no business in my guacamole. Sounds silly, I know, but this is serious stuff, so repeat after me: Tomatoes are for salsa, avocados are for guacamole. Thanks!

We may begin.

We will need:

2 ripe Haas avocados

1 clove of garlic, peeled and minced

1/4 Cup red onion, finely diced (yellow onion is fine, too)

1-2 Tbls. fresh lemon juice

Hearty pinch of kosher salt, to taste (about 1/2 tsp.)

Pinch of pepper, to taste

Pinch of smoked paprika

Cut lengthwise into an avacado, until you hit the pit. Then, gently turn the avocado around the knife, until you have cut completely around it. Twist the halves with your hands to separate.

Move your free hand out of the way, then hold the knife a few inches over the avocado pit, and whack it down into the pit. (Trust me when I tell you that you don’t want your free hand anywhere near the avocado when you are bringing the knife into the pit.) With your free hand, pick up the avocado half, holding it firmly. Now with your knife hand, gently twist the knife and pull out the pit. The pit will be stuck to the knife. Just give the knife a shake, and the pit should come right off. Repeat this with the other avocado.

Once pitted, gently make three lengthwise cuts in each avocado half, then cut several more widthwise. Be careful not to cut through the avocado skin. This is going to make a grid-like pattern, which is essentially dicing the avocado in it’s skin. Repeat this with the other halves. Then take a large spoon, and scoop the avocado out into a bowl.

Set the diced avocado aside. Finely dice the onion, and add to the bowl. Peel and mince the garlic–a garlic press works beautifully–and add it to the avocado mixture. Now is the time to start pinching the spices and adding more flavor! Add a hefty pinch of kosher salt, a pinch of pepper, and a pinch of smoked paprika. The smoked paprika may seem a bit odd in guacamole, but it gives it a nice, well, smokiness. Set this aside.

Now take your lemon and roll it around under your palm. This helps to loosen the juice inside the lemon.

Cut the lemon in half, and put a fork in it! But wait! You’re not done! (Sorry–couldn’t resist.)  Hold the fork in the lemon, and squeeze the lemon around the fork to get as much juice out as possible. You should get a tablespoon or two. The lemon juice helps keep the avocado from turning brown, and adds a bit of tang to the guacamole.

Using the fork that you juiced the lemon with, smash the avocado and other ingredients together until it starts to smooth out and get nice and creamy, leaving  just a few chunks.

Here’s the fun part: grab a tortilla chip, and use it to scoop up some of that green loveliness and taste the guacamole. If you’re like me, you might have to try it with 17 chips just to be sure that you really like it, then make another batch for everyone else. And hey, if you want to cleanse your palate in between bites with a few sips of a margarita, well, you just do what you’ve got to do.

I like my guac to be fairly salty and tangy from the lemon, so I might add a bit more salt or lemon juice. Remember, if you plan to eat the guac with salty tortilla chips, you may need less salt than if you are going to serve it with grilled chicken or fajitas. Let your taste buds be your guide!

Guacamole

http://comfortablydomestic.com

2 ripe Haas avocados

1 clove of garlic, peeled and minced

1/4 Cup red onion, finely diced (yellow onion is fine, too)

1-2 Tbls. fresh lemon juice

Hearty pinch of kosher salt, to taste (about 1/2 tsp.)

Pinch of pepper, to taste

Pinch of Smoked Paprika

1.  Slice avocados lengthwise around the pit. Twist avocado halves to separate. Set half with the pit onto a cutting board. Move your free hand out of the way, and “whack” the knife into the pit—it should stick in the pit. With your free hand, twist the avocado half in one direction, while twisting the knife in the opposite direction  with your other hand, to remove the pit. Repeat with the other avocado.

2.  Once pitted, gently make three lengthwise cuts in each avocado half, and then cut several more widthwise. Be careful not to cut through the avocado skin. This is going to make a grid-like pattern, which is essentially dicing the avocado in its skin. Repeat this with the other halves. Then take a large spoon, and scoop the avocado out into a bowl.

3.  Set the diced avocado aside. Finely dice the onion, and add to the bowl. Peel and mince the garlic–a garlic press works beautifully–and add it to the avocado mixture.  Add a hefty pinch of kosher salt, a pinch of pepper, and a pinch of smoked paprika.  Set aside.

4.   Now take your lemon and roll it around under your palm.  Cut the lemon in half. Hold a fork in the middle of a lemon half, and squeeze the lemon around the fork to get as much juice out as possible. You should get a tablespoon or two.

5.  Using the fork that you juiced the lemon with, smash the avocado and other ingredients together until it starts to smooth out and get nice and creamy, leaving  just a few chunks. Taste the guacamole, and add more seasoning or lemon juice, to taste. Serve immediately.

About these ads