Guac and Roll – Guacamole Recipe
Posted on 09. Jan, 2009 by admin in Recipes
Some things are just too easy. The secret to the worlds greatest guacamole isn’t in the recipe… it’s in one simple ingredient. The avocado. Sounds simple but if you start with a perfectly ripe avocado it’s almost impossible to make it bad!
One tip to finding the best tasting avocado is to give the avocado a poke. Use your thumb and give it a squeeze. If it’s hard as a rock or a raw potato put t back in the rack. If you can make a dent (as if there’s silly putty under the skin) then it’s just right. I’ve noticed there are days when you simply can not find one that’s ripe enough if you need guac that night. Check the organic produce section too. Make your choice on ripeness (otherwise skip the organic and save a dime or two). Cold hard truth: if you can’t find a ripe enough avocado just skip it for another night.
After you can find three ripe avocados the rest is easy. Slice the avocado n two and remove the pit. Score the flesh with a knife then scoop out of the shell with a large spoon into a bowl. Repeat with all 6 halves. Add a half teaspoon of kosher salt, pepper, onions, tomato, cilantro, garlic and lime (this helps slow the dip from browning too fast) to taste. Cover the bowl with plastic wrap and press the wrap flush against the surface of the dip (also to keep from browning).
Refrigerate for an hour before serving with home made tortilla chips.
EASY GUACAMOLE
3 Ripe Avocados
.5 tsp. kosher salt
.5 tsp. Fresh ground black pepper
1 small diced tomato
2 table spoons fresh chopped cilatro
1 teaspoon lime juice
1 minced jalaino pepper (remove seeds and core to temper heat)
1 clove fresh mincd garlic
