Wednesday, May 20, 2009

Guacamole Guidance

The gorgeous, sunny day in NYC today got me thinking about fruity drinks with umbrellas and beach vacations. Since that's not happening anytime soon, I'll have to settle for tar beach and homemade provisions...which really got me thinking about margaritas and guacamole. I think it's because I usually kick off spring with a Cinco de Mayo party. This year, I let my peeps down. I just couldn't get it together. (Sorry!) So I've decided to share my guacamole recipe in lieu of the annual fiesta.

I do have a fair share of party followers because of my guacamole, but I don't think it's really anything special. The only key to great guacamole is making it yourself to your desired specifications, so really, anyone can make great guacamole. (I just think my friends are used to eating substandard, pre-made, chilled guacamole in restaurants, so anything made fresh is vastly superior.)

My guacamole guidelines:
•Texture: A combination of smashed avocado and chunked avocado, along with additional diced ingredients, creates my desired consistency.
•Salt: Be sure to use enough, but consider if you will be eating the guacamole on salted tortilla chips, in which case I would hold back a tiny bit.
•Tomatoes: I will only use if tomatoes are in season. If so, then I will use sparingly and only if cored and seeded. They do add a nice color but may add too much moisture to your guacamole.
•Garlic: I think this is a very controversial ingredient. Sometimes I use it and sometimes I don't. I think purists would leave it out, but a tiny bit can go a long way.
•Cilantro: Also controversial. You either hate it or you love it. Which brings me to my final point.
•Make YOUR guacamole however YOU like it!

Tina's Cinco de Mayo Guacamole

2 avocados

The juice of 1/2 lime (about 2 teaspoons)

1/2 garlic clove minced (about 1/2 teaspoon), optional

1/4 teaspoon kosher salt

1 small Jalapeño (or Serrano) pepper, cored, seeded, and finely chopped (about 1 tablespoon)

1/2 small red onion, finely chopped (about 2 tablespoons)

1 tablespoon chopped cilantro, optional

1. Halve one avocado, discard the pit, scoop out the flesh, and place in a medium bowl. Mash until no chunks remain. Add the lime juice, garlic, and salt and stir thoroughly.

2. Mix in the
Jalapeño, onion and cilantro.

Halve the second avocado, discard the pit, and with a knife, cut a diamond pattern into the flesh without cutting through the skin (see photo below). Scoop out the cubed avocado and add to the bowl. Carefully fold into the seasoned mixture until incorporated. Serve immediately!


WendyB said...

I wasn't let down by Cinco de Mayo!

stef m said...

always loved to be a party-starter at the cinco de mayo parties (party-starters got first dibs on guac and brownies!) yum.

Jill said...

Yay!! I'm not quite so old anymore...thanks for the larger font. I really appreciate it. Living in El Paso...guacamole is a staple. I put pico de gallo in mine. I've had it with ground chicharones (pork skins) which is interesting. My husband likes to put a bit of sour cream. I agree with you though...garlic, lots of lime and cilantro are essential.

Jennifer said...

The secret is out. This is my absolute favorite. Maybe I'll make it for our Bruce tailgate extravaganza on Saturday.

Tina said...


herbie607 said...

this is what i have been waiting for...thanks Tina...we no longer have to be friends...see ya!!!! ;-)


Tina said...

Great. NOW how will I get my vodka?