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Guacamole


Guacamole is highly textural. Some like it smooth, and some like it super chunky. I find that a mixture of textures so that every bite is a little different is my favorite way to go. You can eat it as it is, or you can easily adapt this as a base recipe for experimenting with a number of additional ingredients depending on the season. In the summer we get excellent yellow sweet corn which usually finds its way into everything we make, including this guac. I’ve also used other seasonal ingredients such as pomegranates and radishes. Make it your own.


Guacamole

Makes enough for 3-5 people

Ingredients

  • 2 Avocado

  • ¼ C Red or White Onion - Medium Diced (I like to substitute pickled red onions here sometimes)

  • ¼ C Jalapeño - Minced

  • ¼ C Chopped Fresh Cilantro

  • Juice of 2 limes (or more to taste)

  • ½ C Tomato - Large Dice

  • 1 Pinch Cumin

  • Salt and Pepper to Taste

Technique

  1. Cut all ingredients according to the list above.

  2. Place the flesh of one-half avocado, the lime juice, minced jalapeños, onion, cilantro, cumin, salt, and pepper into a stainless steel bowl.

  3. Mix ingredients vigorously until avocado all of the lime juice is incorporated. It will make a consistency close to a thick dressing.

  4. Use a butter knife to cut the remaining avocado into a large dice-ish shape. Remove from the skin with a spoon and add to the mixing bowl.

  5. Add the tomatoes and any seasonal ingredients to the mixing bowl. Lightly fold to coat and incorporate all of the new ingredients, while being gentle enough to preserve the integrity of the tomatoes and larger avocado chunks.




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