Monday, April 26, 2010
My Texas friends will wonder why I'd post a recipe for something as ordinary as guacamole. My out-of-state friends who try it may wonder why they've never made something this good. It's not boasting if it's true...
Avocados are rich; the best are almost sweet with a melt-in-your mouth subtle nuttiness. Add to this lime, hot peppers and seasoning and you approach nirvana. Think about the goodness of a killer margarita ...sweet, sour and salty. OK, guacamole doesn't have the back-of-the-throat tequila bite, but you get the picture.
I make a killer margarita too, by the way, but that's another post.
Choose good avocados, fruit firm but not hard, with unblemished skin. If you can only find hard avocados, bring them home and set them out on the counter for a few days to soften.
If you don't have time for all the chopping, a dollop of pico de gallo may substitute for the onions, hot pepper, tomato and garlic. Not authentic guac but pretty darn good. Don't tell anyone I said that. I don't want to be avocado-pelted by purists the next time I go to the grocery.
This recipe makes 8 servings for people dipping chips along with other snacks. Or 4 salad servings of dollops atop crisp greens. Or 2 guac-hound dinners during the big game (whatever big game you prefer) on TV.
Guacamole is forgiving, adjust ingredient proportions to your preference.
4 spring onions (whites and 1-2" of green), minced
1 garlic clove, minced
1 medium tomato, chopped fine
1 fresh jalapeno or serrano pepper, minced (omit seeds and start with just half a pepper if you're heat-sensitive)
2 large or 4 small Haas avocados
Juice of 1 lime (Some people prefer lemon juice; I think it's too aggressive. **Did you just get a mental image of an lemon in a cowboy hat herding the other ingredients toward the bowl?)
Large pinch kosher salt (to taste)
Do all the mincing/chopping first, putting the tomato, garlic, onions and hot pepper in a medium-sized bowl. Cut the avocados in half lengthwise, take out the seeds and scoop the flesh into the bowl. Add lime juice and salt and mash with a fork. In addition to flavor, the lime acidity helps keep the guacamole from browning.
Ready to eat. Our favorite transport from bowl to mouth is a tortilla chip. We use baked chips to lessen the calorie load; corn flavor without the fat.
To prepare ahead of time, press a layer of plastic wrap on the surface and refrigerate. Blocking air from the surface will delay browning for several hours. I've even been known to eat guacamole the next day, but it's not pretty.
Make a good guacamole, and no matter where you live, folks will think you're from Texas.
Copyright 2009-2010 Kathleen Scott ,for Hill Country Mysteries. Unauthorized reproduction is prohibited.