Tuesday, March 30, 2010

Almost Holy Guacamole

My rule of thumb with avocados is simple. If you find avocados as beautiful and perfectly ripe as this at your local farmer's market at the low, low price of 3 $2.50, you buy them.

You buy them without a second thought. When you get home, you slice open the soft (but not too soft) fruits and turn them into guacamole immediately. End of story.  Do not pass up a good avocado. You will regret it for the rest of your life. I would also say "do not pass up a good guacamole," but you're never going to again. You won't ever pass it up again because you're going to start making your own guacamole after reading this post, and your guacamole will always be the good kind. I promise.

Almost Holy Guacamole
Serves 8 
Points 3

3 ripe avocados
1 cup tomatoes, chopped
1 cup onion, chopped
2 medium jalapenos, seeded and diced
2 cloves garlic minced
Cilantro to taste
1 tsp kosher salt
Juice of 1/2 medium lime

Halve the avocados being careful to work the knife around the pit. Scoop out pit and discard. Using knife, score one half of the avocado horizontally and vertically without cutting through the skin. Scoop diced avocado from skin into medium bowl. Repeat with remaining halves.

Once you have removed all of the avocado from the skin, using the back of a spoon or fork, mash the avocado until creamy but still retaining some chunks. Add 1 teaspoon of kosher salt.

Slice the jalapeno in half. Using gloves or Ziploc bags on your hands, remove the seeds. You'll want to make sure your skin is protected from the seeds as they retain all of the jalapeno's heat. If you want to kick up the heat, leave a few of the seeds behind.

Add the tomatoes, onion, garlic, jalapeno and the amount of cilantro that you prefer. Stir to combine.

Squeeze lime over bowl making sure to use all juice in the half. Stir the mixture. Using a tortilla chip, taste the guacamole. You'll want to have the extra salt on the chip to determine if the salt content in the guac is adequate. You may add additional  kosher salt, but don't go crazy. You want balance, not saltiness.

The great thing about guacamole is that you can use it on just about anything. With the weather around these parts looking so lovely in the next few days, I'm feeling like grilling. You know what that means? Spicy guacamole burgers. Oh yeah.

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