Thursday, June 18, 2009

The Ultimate Guacamole

I bought some unripe avocados one day last week, thinking that they would turn from hard nobs to nice soft fruits after a couple of days on my counter so that I could make a vegetable salad with them, but my timing was off and they weren't ready when I needed them. So yesterday, when I found that they were perfectly ripe (they give just slightly to the touch), I decided to make guacamole with them and now I'm sharing my recipe (method) with you! Just in case you've only had rather bland "guacamole" try this method because I like mine with very bold flavors.


Have all your ingredients ready before you cut open the avocadoes, which will turn brown unless they quickly come into contact with the lime juice. Dice the onion, tomato, clean the cilantro, and stem, seed, and dice the peppers. I just noticed that the garlic is not in this picture, but you will definitely like your guacamole better if it has garlic in it. It's all a matter of personal taste, though, so increase or omit ingredients to your palate's delight.

Here is the finished guacamole just begging for a tortilla chip! Keep this in the fridge, covered with plastic wrap in contact with the surface of the dip until you're ready to serve it.

The Ultimate Guacamole
3 medium avocados, just tender to the touch but not mushy soft
1/2 cup finely minced red onion
2 serrano chiles, stems and seeds removed, minced (or to taste)
2 small cloves garlic, finely minced
1/4 cup cilantro leaves, coarsely chopped
Juice of 1 or 2 limes, to taste
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 cup ripe tomato, seeds and pulp removed, chopped
Garnish with lime wedges and cilantro sprigs.

To peel and seed avocado, run sharp knife around pit from stem to blossom end and back again. Gently grasp each half and twist. The will separate with one half retaining the round brown pit. Cup that half in one hand and tap pit with sharp side of chef knife, then twist the pit with the knife to remove it. Using a large serving spoon, run it around the avocado just under the skin and the half will easily come out in one piece.

Place avocado halves in a mediun bowl and mash with a large fork. Leave some lumps in it so it looks rustic. Add all remaining ingredients, taste, and adjust for seasoning. Add salt, pepper, or more lime juice as needed.

Place in serving bowl and garnish with lime wedges and cilantro sprigs.

Serve with tortilla chips.

A wonderfully cold tecate would be great with this, or if you are a wine lover, pull out a cold bottle of our Vina Cordilla Sauvignon Blanc or our Kakadu Ridge Unoaked Chardonnay.

Cheers!
Chef Debbie

3 comments:

She who cooks... said...

YUM - Looks divine....I really can't get enough guac in my life....

Lisa Brisch said...

Love guacamole! I like that you use serranos instead of jalapenos. They are spicier and fruitier in my opinion. Will try that next time.

Libby Murphy said...

Oh the SavBl would be nice with a scoop of this - and by the way, the article on carrots is great!
Happy Twirls