Guacamole Perfection

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The last few weeks have been quite busy at the day job, so unfortunately as a result this blog had to take a bit of a siesta.

But thankfully things have gotten back to a normal level, just in time for some Cinco de Mayo celebrating.

Friends of mine threw a party and I was asked to bring my guacamole, triple the size. And given one of the men of the house, aka Chef Sean, is known for his mexican culinary skills (and cooking abilities in general), I felt even more pressure to make sure I represented myself accordingly.

The key to great tasting guacamole is ripe avocados.

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There are several methods out there for trying to flash ripen your not-yet-ready avocados (brown paper bag, blending, etc). And while I’m sure some or all of these methods have worked for some of you, I’ve always found the best thing is to just let avocados ripen naturally, out in sunlight on the counter.

When cutting open the avocados, Papa Benedetto taught me to cut around lengthwise and then open the avocado like a door knob (turn each side in opposite directions). Then, spear the pit with your knife and gently turn to loosen the pit out. Scoop out the inside of each avocado half with a spoon, making sure to remove the brown tip of the avocado.

I like to slightly mash-up my avocado with a fork before adding in the rest of the ingredients. Once everything is combined together, watch out because this guacamole will be attacked the minute the bowl hits the table. Serve with chips and lots of ice-cold cerveza and you’re ready to party!

Guacamole (serves 10-12)

Ingredients:

6-7 large ripe avocados, halved and core removed

one medium onion, chopped

one clove garlic, chopped

3 tablespoons fresh cilantro, chopped

two plum tomatoes, chopped

juice of two limes

one heaping tablespoon ground cumin

salt and pepper

one jalapeno, seeds removed and chopped

Directions:

Scoop out the insides of the avocados halves into a large bowl. Slightly mash the avocado with the back of a fork.

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Add in the rest of the ingredients and using a sharp knife and your fork, slice through the mixture until everything is finely diced.

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Finish off by mashing everything with your fork. Serve with corn chips.

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