Holy Moly Guacamole!!
I can’t recall why I have such a fascination with guacamole. For every restaurant I go to, that serves guacamole, I am always eager to try it. Yet not all the places serve good guacamole, and just as a disclaimer, do not buy those pre-made guacamole (Dean’s) or the guacamole mix packages. I have had good guacamole at several places in Chicago. But I had my eyes opened when I witnessed the making of fresh guacamole at my table side.
Preparing cuisines and meals is an art form. Craftsmanship and presentation are two important aspects that can make a dish appealing and mouthwatering. As I sat at my table looking at the Hispanic woman grinding the ingredients for my order of guacamole, I learned the secrets to making guacamole. It is a simple process that takes no longer than 10 minutes, but the result will make you hunger for more. Here are what you need (you can always customize it to your own liking, and I never make the same guacamole twice.)
2 ripe avocados (if the peel is still green, put them in paper bag for a day or two. They are ripe when you feel softness by gently squeezing them.)
1 fresh lime
1-2 fresh cloves of garlic (garlic adds spice to the dish, so add more or less to your liking.)
1 jalapenos pepper or Serrano pepper (if you like mild, discard the seeds. I don’t recommend using habenero peppers for guacamole.)
some sweet onions (or any onions)
some cilantro (very important ingredient)
1 ripe tomato
The first step is to grind up the chopped up onion, garlic, and peppers. You can use a food processor or a garlic press. The important part is to keep this mix in the same bowl that will contain the finalized product since it is really the juice of all these ingredients that make the guacamole superb.
The second step is to cut open the avocados, take out the seed, and scoop them into the bowl from step one.
The third step is to squeeze some fresh lime juice into the bowl. Don’t add too much first, add more later if you have to. Then mix the content so everything is mixed well. Add a little bit of salt.
The fourth step is to add in the finely chopped cilantro and diced tomato. Quickly give the content a whisk and voila! You are done!
The first couple of tries might not turn out to be optimal, and you might have to work at it to make it tastes the way you wanted. The amount of lime juice is critical since you don’t want a soupy guacamole, nor one that doesn’t really have a flavor. Lastly, don’t keep it around too long after you’ve made it. It is only good for the same day.
PS. I got my girlfriend’s dad to want more of the guacamole, so it’s got to be good!
I can’t recall why I have such a fascination with guacamole. For every restaurant I go to, that serves guacamole, I am always eager to try it. Yet not all the places serve good guacamole, and just as a disclaimer, do not buy those pre-made guacamole (Dean’s) or the guacamole mix packages. I have had good guacamole at several places in Chicago. But I had my eyes opened when I witnessed the making of fresh guacamole at my table side.
Preparing cuisines and meals is an art form. Craftsmanship and presentation are two important aspects that can make a dish appealing and mouthwatering. As I sat at my table looking at the Hispanic woman grinding the ingredients for my order of guacamole, I learned the secrets to making guacamole. It is a simple process that takes no longer than 10 minutes, but the result will make you hunger for more. Here are what you need (you can always customize it to your own liking, and I never make the same guacamole twice.)
2 ripe avocados (if the peel is still green, put them in paper bag for a day or two. They are ripe when you feel softness by gently squeezing them.)
1 fresh lime
1-2 fresh cloves of garlic (garlic adds spice to the dish, so add more or less to your liking.)
1 jalapenos pepper or Serrano pepper (if you like mild, discard the seeds. I don’t recommend using habenero peppers for guacamole.)
some sweet onions (or any onions)
some cilantro (very important ingredient)
1 ripe tomato
The first step is to grind up the chopped up onion, garlic, and peppers. You can use a food processor or a garlic press. The important part is to keep this mix in the same bowl that will contain the finalized product since it is really the juice of all these ingredients that make the guacamole superb.
The second step is to cut open the avocados, take out the seed, and scoop them into the bowl from step one.
The third step is to squeeze some fresh lime juice into the bowl. Don’t add too much first, add more later if you have to. Then mix the content so everything is mixed well. Add a little bit of salt.
The fourth step is to add in the finely chopped cilantro and diced tomato. Quickly give the content a whisk and voila! You are done!
The first couple of tries might not turn out to be optimal, and you might have to work at it to make it tastes the way you wanted. The amount of lime juice is critical since you don’t want a soupy guacamole, nor one that doesn’t really have a flavor. Lastly, don’t keep it around too long after you’ve made it. It is only good for the same day.
PS. I got my girlfriend’s dad to want more of the guacamole, so it’s got to be good!
