Guacamole or Guac for short- It's taken me my fair share of attempts and following many different recipes to settle on what I think is the perfect guac. I remember the days when I was first introduced to Mexican food- sadly I think the first burrito I had was at Taco Bell in Canada. There, they shoot guac on your burrito from a gun. Blech. Anyhow, as the years went on, my taste for mexican food developed and I went on the quest to find the perfect guac recipe. Not the slimy nastiness in a jar. :meh:.
People- I kid you not, once you start making your own guac, you will, GUARANTEED stop buying that ready made stuff. I am serious- it's easier than spelling out guacamole.
- 2 ripe avocados
- 1 tomato, seeded
- 1/4 red onion (or green onion if you prefer)
- juice of 1 lime
- salt and pepper
- 1 jalapeno pepper, finely minced, deseeded.
Cut the avocado in half. There is a huge seed in the middle so watch out for that. Actually I'll stop explaining and let this video do the talking.
Now that you have the pit out, as shown on the video, scoop out the flesh of the avocado by scoring the inside of it and then removing the flesh (light green insides) with a spoon and dumping in a bowl.
Congrats! The hardest part of this creation is over. Next, gently mix in the diced tomato, onion and lime juice. No smashing allowed!!!
Just gentle mixing so that the chunkiness of the avocado is retained. Add a bit of salt and pepper and you are done. I garnish with cilantro but then I love cilantro and throw it in almost all Indian and Mexican foods. That's certainly optional. Cilantro definitely needs its own blog entry some day.
Give this a try and tell me you could not eat just one spoon. It goes great with tortilla chips, as a condiment in tacos, burritos, take your pick!
Or really, all you need is a spoon.