Guacamole

I could eat guacamole as a meal. I should restate that. I have eaten guacamole as a meal. Shamelessly. With a spoon. I love it and I make mine the way I watched them make it at the table in Mexico. Rustic and chunky and with only onion, no garlic! If you like it the smoother more common way, just chop everything smaller and mush up the avocado more. I also use cilantro because I love it but if you aren’t a cilantro person just leave it out.

Kitchen Tools

The two main products that I use when I make this recipe are as follows;

I find it works best to chop all the ingredients on my Williams Sonoma Marble Pedestal Board and when everything is sliced and diced I can easily reach my fingers under the board and lift it up (because of the pedestal bottom)  tip it, and scrape it all into my Crate and Barrel one quart Casserole Dish. I like this method because a) it’s easy and there’s only one thing to rinse off  when I’m done ( Im lazy like that) I’m also (evidently) too lazy to consistently put the apostrophe in “I’m” because I’m used to auto-correct doing it for me on my phone.  OK, getting back on track here… the b) reason I make guacamole on a cutting board like this is actually the more important reason, I used to just cut things on a paper plates, but then I realized that I was losing all those good juices from the tomato, the onion- everything! When using my cutting board they all mingle as I chop and go right into the bowl at the end for guacamole perfection.

I also like to use a covered dish rather than a regular old bowl because I think it makes for a more appealing presentation than saran wrap when I bring the guacamole to a party and it’s also an easy way to store it at home. I got mine a long time ago at Crate and Barrel but here is a similar one currently available.

Print Recipe
Guacamole
Prep Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. The true key to really good guac isn't really the method of making it, or which ingredients you put in it- it's having perfectly ripe avocados. When perfect, you should be able to indent the avocado when pressing with your finger with moderate pressure. If it feels mushy under the skin it's no good and if you cant indent it at all it needs more time. To cut the avocado run the knife around it and twist to separate it into two halves. Remove the pit (but save it) and then cut the avocado like a grid.
  2. Once it is all in squares, use a spoon to scrape it all out.
  3. Chop all other veggies. if you look closely at this photo you will see kosher salt sprinkled all over my veggies. This is because when I cook I salt each ingredient individually. Don't try this at home! Well you can try it if you love salt like I do. Let me put it this way, if for a purely hypothetical example, you carry salt packets around in your purse (say, in an empty Altoids container) at all times (lest you ever get caught without it at a fancy restaurant or ethnic restaurant or in the car when you get drive through), I hereby give you the green light to sprinkle salt all over the ingredients now. Moreover, if hypothetically, as a child you used to go into the neighbor's yard and lick a salt lick meant for deer then you are also OK to salt your ingredients now.
  4. Moving on. Lift the cutting board and scrape all ingredients into your bowl
  5. Yum! ( I could also eat it like this)
  6. Mash with the back of a wooden spoon and add salt to taste, squeeze a bit of lime also to taste.
  7. Now you are done! If you aren't eating the guacamole immediately place the pit into the guacamole before you store it in the fridge. The pit actually prevents the top layer of guacamole from turning brown! Remove it before serving (unless you want to look like a wierdo, in which case, by all means, leave it.)
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