@XYLENE @ross This is one of the more controversial pictures I have ever saved.
The line has been drawn!
My favorite guac is usually an avocado, a spoon, lime juice and a teeny pinch of salt. A wonderful, ripe avocado supersedes the need for any additional ornamentation.
@ktrey while I do agree with you on the simple delectability of the avocado - let me put it this way; when I shake some salt onto a sliced tomato, I am not exactly making gazpacho.
My guacamole recipe:
3 ripe avocados
1 smallish red onion
1 small white onion
1 small single garlic glove
1/2 lime - the juice - (reserve other half if more juicy-ness needed)
2 tomatoes (depends on size - only 1 if larger tomato or smaller avocados )
Cilantro, to taste
Serrano peppers, fresh, to taste.
Salt, to taste - at least a quarter in the palm
Pepper, to taste, at least 2 or 3 turns of the mill
Of course a molcajete helps, but a food processor is fine, so is just cutting it up and using a bowl. I like mine pretty smooth
Crush the garlic to a paste
Spoon out the avocados
Dice the onions (pretty fine for me, but coarser if you like)
Cube the tomato, trying to remove the seeds and gunk.
Squeeze the lime over the tomato
Mince the serranos - (watch those eyes)
Pulverize the cilantro
Mix it all up while adding the salt and pepper
If it isn't juicy enough spritz some more lime juice on them.
So, am I a heretic because I add a dash of vinegar, a little olive oil, and a bit of sour cream to keep mine from turning brown? Not that it usually LASTS long enough to turn brown, but just in case… I always use whole garlic though, never powder for guacamole.
@fouronenone The citric acid in the lime juice usually staves off the browning enough for me, but you're right. It usually doesn't last long enough to turn brown.
The line has been drawn!
My favorite guac is usually an avocado, a spoon, lime juice and a teeny pinch of salt. A wonderful, ripe avocado supersedes the need for any additional ornamentation.
4 ripe avocados
4 cloves garlic
1 lime
virgin olive oil
rock salt and fresh ground pepper
cilantro
mince the garlic with a chef's knife and then smash it to a fine paste with the flat of the blade using the rock salt as pumice
finely chop cilantro
remove avocado flesh in rustic/chunky fashion and combine with other ingredients in a bowl
zest the lime and then squeeze 1/2 of the lime juice into same bowl - add 1 tbsp of olive oil
pepper to taste and then adjust saltiness and tartness (with rest of lime juice and/or salt)
cover and let sit for at least 3 hours
AND YOU'RE ALL GOING TO HELL!
My guacamole recipe:
3 ripe avocados
1 smallish red onion
1 small white onion
1 small single garlic glove
1/2 lime - the juice - (reserve other half if more juicy-ness needed)
2 tomatoes (depends on size - only 1 if larger tomato or smaller avocados )
Cilantro, to taste
Serrano peppers, fresh, to taste.
Salt, to taste - at least a quarter in the palm
Pepper, to taste, at least 2 or 3 turns of the mill
Of course a molcajete helps, but a food processor is fine, so is just cutting it up and using a bowl. I like mine pretty smooth
Crush the garlic to a paste
Spoon out the avocados
Dice the onions (pretty fine for me, but coarser if you like)
Cube the tomato, trying to remove the seeds and gunk.
Squeeze the lime over the tomato
Mince the serranos - (watch those eyes)
Pulverize the cilantro
Mix it all up while adding the salt and pepper
If it isn't juicy enough spritz some more lime juice on them.