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Guacamole

My first encounter with Guacamole was not pleasant. I was in 7th grade and as part of our Spanish class, Mrs. Lipps  planned on teaching us how to cook some Mexican food. Our first task was to make Guacamole. Thinking of making avocado as a savory item was just weird. In Philippines, we eat avocado as a dessert – sliced in cubes, served with crushed ice and drizzled with condensed milk… I know! Just as weird for many of my friends here in California. Try this concoction @ Lee Sandwiches (aka Avocado Smoothie).
Back to 7th grade: my efforts in making Guacamole yielded results that was simply grosssssss! I admit, I found ways to shortcut the process which contributed to my failure(i.e. using garlic salt amongst one of them – shameful!). I ended all attempts of guacamole making since then. I can’t recall eating it since then either.

2003 – guacamole and I reunited at a friend’s friend’s party. This guacamole was delicious! The avocado was perfectly ripe: green, creamy and fiber free. It was seasoned simply with onions, garlic and salt. The lime juice helped balance out the raw onion and garlic taste without being too acidic. There was just enough jalopeno to give the guacamole some kick. 
I don’t know if it was starvation or the margarita(s) – but from there, I bade adieu to my distaste of guacamole. It’s become a staple to all gatherings at my place.

Guacamole
Makes 4 servings

Save prepping your avocados until the end to extend the freshness of the fruit. I think the best guacamole has the perfect balance of the garlic,  salt and lime. Be careful in adding too much lime,  it’s always easier to add more to taste. 
2 medium haas avocados,  halved and seeded
1 medium lime,  juiced
1/2 medium red onion, diced
1 clove of garlic, crushed and minced to a paste*
Salt
It’s not the end of the world if you don’t have the ingredients below:
1 medium size jalopeno, minced*
2 tablespoons chopped cilantro
1 medium size tomato, seeded and diced

In a bowl,  mix 1/2 the lime juice and red onion. Prep the avocado,  and scoop out the meat into the bowl.  Add the garlic.  Mash to the consistency that you like.  Add salt and lime to taste. 
Add cilantro,  jalopeno and tomatoes.  Fold the ingredients gently to avoid mashing the tomatoes. If you are serving this later,  it’s best to hold off on adding the cilantro and tomatoes until you are ready.

*Garlic: Crush the garlic and mince to get it started.  Add 1/2 tablespoon of salt to the garlic and mash with the side of your knife. 

*Jalopeno:  I like to roast the jalopeno.  Just heat a non-stick skillet on the stove top,  place the whole jalopeno in the skillet.  Turn the jalopeno over once the skin is a little blistered,  then mince. If you’d like to make the guacamole a little less spicy,  just halve the jalopeno before mincing and remove half the seeds.


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