Saturday, May 31, 2008

Guacamole, revisited

In a previous post, I spent a good amount of time philosophizing about guacamole, and there I offered one interpretation. I tend to like that interpretation quite well. However, I feel that guacamole has many forms and purposes, and while the aforementioned recipe is great for topping nachos, stuffing burritos, etc., this one stands all on its own. It needs to hold no grown-up's hand. You just eat this stuff straight (well, usually with chips, but you get the idea).

Chunky Guacamole

  • 3 large hass avocados
  • 1 lime
  • 1 clove garlic, minced or crushed
  • 1 small jalapeƱo pepper, finely diced
  • 1/2 red onion, chopped finely
  • several sprigs fresh cilantro, chopped finely
  • pepper and salt, to taste
  • 1 roma tomato, chopped finely
Cut the avocados in half and scoop the flesh into a bowl. Cut the lime in half and squeeze the juice over the avocados to keep them from browning. Add the garlic, jalapeno, onion, and cilantro. Cut up the avocado flesh with a butter knife throughout, but don't mash it too much. The stirring and mixing with mash up some of the soft flesh naturally, but you'll still get nice chunks of avocado in there, too. Tasting frequently for correct seasoning (and also because it's good, and who doesn't want to taste it?). Gently fold in the tomatoes last, being careful not to crush them.

No comments: