I'm not implying that people would NOT have been friends with me if I hadn't shared my guacamole recipe with them - it's just that it is a FACT that when I did share it, I suddenly got a weekly coffee date... (I'm talkin' to YOU Dan.)
We do a LOT of Mexican and/or Tex-Mex cooking at our place, probably because both DH and I have worked in Mexican restaurants - and most of our friends did too. Guacamole is one of those staples that can either be amazing or really really not. I've seen it made simply by smushing avocadoes and adding tomatoes (ick), and as complicated as having a bunch of herbs and spices thrown in (complicated ick).
I'll tell you right now, we are NOT cilantro people so this recipe doesn't have it. If you ARE cilantro people, add some at the end. (It pains me to type that.)
Here's what we do. Notice the measurements are "ish":
3-5 avocadoes
1/4 spanish onion, minced
1-2 garlic cloves, crushed
few splashes lemon juice (or lime in a pinch)
few splashes green Tabasco (this makes the difference - people always say it is the thing that makes it more awesome...)
sea salt and pepper to taste
diced and seeded tomato (optional)
Start by cutting around the pit of the avocado.
Getting the pit out is actually really easy. All you have to do is hit it in the centre with your chef's knife and twist. It comes right out. (I'm pretty sure I have a video of me doing this. If I can find it, I'll post it.)
Next step, scoop out the avocado into a bowl. Dice the onion and add it to the bowl with the minced garlic.
Use a masher and combine with lemon juice, green Tabasco, salt and pepper.
If you're adding tomatoes, now's the time to do it. We tend not to at our house these days, partially because they tend to make the guacamole turn yucky more quickly, and also because we have a friend with a tomato allergy. (If you're a crazy cilantro loving person, feel free to add it now as well...)
That's it. Serve with chips, veggies or alongside fajitas, burritos, quesadillas, your choice!
We do a LOT of Mexican and/or Tex-Mex cooking at our place, probably because both DH and I have worked in Mexican restaurants - and most of our friends did too. Guacamole is one of those staples that can either be amazing or really really not. I've seen it made simply by smushing avocadoes and adding tomatoes (ick), and as complicated as having a bunch of herbs and spices thrown in (complicated ick).
I'll tell you right now, we are NOT cilantro people so this recipe doesn't have it. If you ARE cilantro people, add some at the end. (It pains me to type that.)
Here's what we do. Notice the measurements are "ish":
3-5 avocadoes
1/4 spanish onion, minced
1-2 garlic cloves, crushed
few splashes lemon juice (or lime in a pinch)
few splashes green Tabasco (this makes the difference - people always say it is the thing that makes it more awesome...)
sea salt and pepper to taste
diced and seeded tomato (optional)
Start by cutting around the pit of the avocado.
Getting the pit out is actually really easy. All you have to do is hit it in the centre with your chef's knife and twist. It comes right out. (I'm pretty sure I have a video of me doing this. If I can find it, I'll post it.)
Next step, scoop out the avocado into a bowl. Dice the onion and add it to the bowl with the minced garlic.
Use a masher and combine with lemon juice, green Tabasco, salt and pepper.
If you're adding tomatoes, now's the time to do it. We tend not to at our house these days, partially because they tend to make the guacamole turn yucky more quickly, and also because we have a friend with a tomato allergy. (If you're a crazy cilantro loving person, feel free to add it now as well...)
That's it. Serve with chips, veggies or alongside fajitas, burritos, quesadillas, your choice!
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