September 13, 2012 § Leave a comment
I was so excited about an upcoming FIESTA party so I scoured the internet for the quintessential guacamole recipe. I was tempted to use this avocado crème because it is so easy and tasty but that is better for spreading on tacos than dipping chips in. So I settled on Bon Appetit’s version and it was very classic guacamole.
First off, I have a disclaimer. The total time is listed as 15 minutes and I too, thought “Ok, no cooking, can’t take too long.” Unless they have a team of sword-wielding samurais in their test kitchen, this can no way be done start to finish in 15 minutes. Not that’s it’s difficult to execute, but it’s just a lot of slicing and dicing (I mean really, 6 avocados). It’s not a big deal, just wanted to give you the heads up, if you are a single-human-slicer, this will probably take closer to 35 minutes. Or maybe I’m just very slow.
- 5 Tbsp. chopped fresh cilantro, divided
- 1/4 cup minced white onion
- 1 large jalapeño, seeded, minced, divided
- Kosher salt
- 6 medium or 4 large avocados (about 3 lb. total), halved, pitted
- 1 medium tomato, cored, chopped
- 3 Tbsp. fresh lime juice (suggest less)
- 1 tsp. lime zest (suggest more)
- suggested: 1 clove garlic
Start off by mixing the cilantro, white onion and jalapeño (and garlic) together.
And then mash that altogether with a fork (or mortar and pestle if you fancy) and a sprinkle of salt until a liquid is drawn out.
Then, slice the flesh only of your (halved and seeded) avocados lengthwise and crosswise to create cubes and scoop the cubes out of the skin with a spoon. Mash together with mixings above.
Mix in remaining cilantro along with tomato, lime juice, and zest.
Fini! Season with salt if you like and dig in with tortilla chips or spread on your tacos.