Makin’ Guacamole!

TheFoodAss | Recipes | Thursday, August 24th, 2006

It’s still summer here, at least for a little while, and to me, summer = guacamole.

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I make mine with:

  • 2 avocados
  • Half an onion (I like red, but white works)
  • 1 big roma tomato
  • 1 jalepeno (ripe, not pickled)
  • Ground cumin
  • Cilantro
  • Salt
  • Pepper

Here’s how I get down:

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Yum yum fresh ingredients (sorta, crappy supermarkets).

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Dice your Onion, Pepper and Tomato (squeeze the goo out of the tomato first, you dont want mushy wet guac). Dice the jalepeno very fine so people dont freak out when they get a big chunk. Wusses.

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Open your avocado using the knife-roll method. Just roll it around the pit on the inside and then twist the halves apart. So it looks like….

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…this! Now thump the pit with your knife to get a good grab, and twist the pit out.

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Easy stuff. (Be carefull squeezing the pit off of your knife, it is bigtime slippy)

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You can now scoop the Avocado meat using a big spoon. If you do it right, it comes out clean and easy.

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Give your avo’s the chop to make for easier mashing:

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Now, integrate 3/4 of the avocado chunks, and 3/4 of the tomato, onion and pepper. Also add your cilantro, salt, pepper and cumin. Oh, and the juice of a lime!! I almost forgot that. It adds some flavor, and helps keep the avocados from browning. Mash them all up til ALMOST smooth.

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Add the rest of the Avocado chunks and mash some more, not a ton. You want some defined little chunks for a great texture. Finally, top the mixture with the last 1/4 of the tomato,onion,pepper. It will look real nice.

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Alton says to keep it in the refridgerator for an hour (covered tightly with plastic) to let the flavors mingle. I hate cold chip accoutrements so I get crazy with it right now. Remember: Real guacamole has no SOUR CREAM. Jesus.



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