Sunday, May 1, 2011

Guacamole -- K.I.S.S.

I had a bit of a get-together yesterday. I'm not allowed to drink alone any more, so I have to invite people over when I want to get drunk. And while I was at it I figured I should set things on fire in my backyard have a barbecue. Anyway, this isn't another grilling post. I just got a request for the recipe for my guacamole, which by my own admission is pretty damn good. Avocados were on sale at Whole Paycheck for a buck each, so I grabbed seven and decided to make a nice big bowl. I'm going to keep this recipe smaller though.

The trick to making good guacamole is, in my opinion, keeping it pretty simple. You don't need to add a lot of ingredients. This goes along with my general opinion on cooking and food prep in general, which is that you want to use as few ingredients as possible when making anything. This is a constant topic of debate between me and my friend Anna, which is fine. She's a sweet girl and completely entitled to her wrong-ass opinion.

  • 2 avocados
  • 1/2 medium red onion, diced
  • 3-4 cloves of garlic, minced
  • 6 grape tomatoes, quartered
  • 1 small lime wedge
  • 1/4 teaspoon of salt
Mix this up however you see fit. If your avocados are not that ripe then you can put the lime juice and the tomatoes in first, as the acidity will break the avocados down a bit. Also, this is one of the things I like to just mix using my (usually washed) hands; you can squish it around pretty good and mix it fairly easily.

You can of course, as with pretty much anything else I put on this blog, adjust this as you see fit. If you have regular or roma or cherry tomatoes those will work. You can add a little cayenne pepper if you want a kick, or cilantro if you want to make it disgusting. (Sorry, I know this sounds insane to some people, but I do not like cilantro -- I think it tastes like soap.)

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