Since it’s almost Super Bowl Sunday, what good would this blog be without a recipe for guacamole?
And not to brag, but I've been told I make the best guacamole!
Here’s the key: lots of cilantro. Even if you're not a big cilantro fan, just close your eyes and go for it, you'll be glad you did.
The other tip is to save 2-3 of the avocado pits, clean them and put them in the middle of the guacamole to keep it from discoloring.
Great Guacamole Recipe
4-5 really ripe Haas avocados, peeled and cut into 1/2 dice
1 small white onion, chopped fine
1 medium tomato, diced (try to find a ripe one)
1-2 serrano chiles, or jalapenos, depending on your heat threshold, seeded and chopped very fine
Most of a bunch of cilantro chopped fine
Lime juice to taste
Salt to taste
Mix the avocado, tomato, onion, cilantro, chiles, lime, and salt, slightly mashing the avocado as you mix. Taste and add additional chiles, lime and cilantro according to your taste. Put the avocado pits in the center of your bowl (see photo). Serve and enjoy!
My verdict: Like pesto, guacamole is a matter of taste. If you're not sure, start slowly--a little chile, a small handful of cilantro, some lime. Taste it and add what makes sense to you, but taste it with a chip, because that will add salt to the end product.
The secret to this guacamole, and I think all good ones, is more cilantro than you think is necessary. Ripe avocados are also a must.
The big green Florida avocados have no flavor, you always want a Haas. If you can’t find good ripe avocados, go buy them now and leave them on the counter to ripen. If they’re rock hard and you need them soon, put them in a brown paper bag with a banana, it will speed up the process.
