Friday, February 3, 2012
[pantry basics] Homemade guacamole for game day
And don't let anyone tell you differently: in classic guacamole, there are only four ingredients. Of course, it's your guacamole, so you can do what you like, but don't think that you have to add cilantro or onions or tomatoes or hot sauce. These are not traditional guacamole ingredients and they can often distort the fresh, buttery flavor that makes this great dip and condiment so tasty.
3 to 4 ripe avocados (be picky when buying these; the meat should be firm even if the skin yields to pressure; very mushy avocados are overripe and hard avocados will not have that lovely buttery taste you want)
Half a lime
Sea salt and freshly cracked black pepper to taste
Slice avocados in half lengthwise. Carefully using the blade of your knife (not the tip, but the blade closer to the handle), wedge the blade into the pit in each half and twist pit out of center of avocado. Using a large metal spoon, scoop out the meat and place in a medium bowl. Repeat this process for all avocados.
If you are still unsure how to do this, please check this video by Your Produce Guy. I've prepared thousands of avocados, a side effect of having worked in two Mexican restaurants. It really is easier than you think!
Mash up your avocados with a fork so they are broken down into chunks. Squeeze the juice from your lime half and pour over the avocados. Mashing the avocados will become easier when the acids from the lime juice penetrate the avocado meat. Mash until you've almost reached your desired consistency (don't mash it to puree; guacamole tastes much better if it's a little bit chunky). Season guacamole to taste with salt and pepper. Mix again, as the salt will also break down the mixture. Serve right away as a dip for chips or as a side condiment with other Mexican-inspired dishes like tacos, enchiladas, burritos or nachos.