ACC’s Guacamole

Ever had a food that you just know you should like but don’t?  Maybe it contains ingredients you usually like or it’s part of a cuisine that you adore, but for some reason you just don’t like that particular dish?  Well that was me with guacamole for years and years.  I didn’t turn up my nose at it either – I tried ’em all.  People always rave that they make, “the. best. guacamole. ever.”  So I would try and sorry, you don’t.  I would buy it, all organic, freshly made etc etc.  No dice.  Tableside at Oyamel?  Sure I will give it a spin, but still no.  I finally realized that if I was ever going to actually like guacamole it was going to be because I made it myself.  I tried to think about what I hadn’t liked about other versions and adjust accordingly.  I am not a fan of adding tomato because it waters guacamole down, usually most versions weren’t spicy enough for me, some were like baby food while others were so chunky no chip could lift it!  Finally I narrowed it down to this version.  It’s probably not for everyone – lots of lime, lots of garlic and pretty good heat level – but it’s the standard in my house and I hope it becomes so in yours.

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ACC’s Guacamole (printable version at the end of the post)

Inspiration:  guac for guac haters
Special Equipment:  mini chop (or just a sharp knife)

  • 1 to 2 jalapenos – seeded or unseeded to your liking
  • 2 ripe avocados
  • 1 to 2 limes
  • 3 cloves of garlic
  • 1/4 of a red onion, finely chopped
  • salt

Very finely chop your jalapeno(s) seeded, or unseeded if you really like heat, in the bowl of a mini chop or with a sharp chef’s knife.  In the mini chop it took me about 10 pulses to get it small enough (added bonus you don’t have to worry about the pepper oils on your skin).

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Add to a medium bowl.  Halve the avocados, the pit will stop you from cutting all the way through, and then twist to pull the two halves apart.  To de-pit the avocado just hit it hard with your knife edge so it lodges itself into the pit and then just pull it out.

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The best way to cut an avocado is to use a knife and cut across one way and then the other, creating diamond hatches.  (And yes its not the most beautiful avocado but thems the life of a food blogger!  I just don’t scoop out the browner parts and no one is the wiser…until now.)

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Make sure to use a light touch with the knife and not go through the skin.  Squeeze 1 of the limes and toss the avocado in it to prevent browning.  Grate or finely chop the garlic and add it to the bowl along with the chopped red onion and a good amount of salt.

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Using a fork, start to incorporate all the ingredients.  If you like a smooth guacamole use the tongs of the fork to mash the avocado chunks, if not just mix to combine (I like mine about half mashed, half cubed).  Taste for salt and additional lime juice, if needed add.  If you can let it sit at room temperature for about 30 minutes covered in plastic wrap for the flavors to meld, but I don’t blame you if you jump right in!

ACC's Guacamole

  • Servings: 4
  • Print

Special Equipment:  mini chop (or just a sharp knife)

  • 1 to 2 jalapenos – seeded or unseeded to your liking
  • 2 ripe avocados
  • 1 to 2 limes
  • 3 cloves of garlic
  • 1/4 of a red onion, finely chopped
  • salt

Very finely chop your jalapeno(s) seeded, or unseeded if you really like heat, in the bowl of a mini chop or with a sharp chef’s knife.  In the mini chop it took me about 10 pulses to get it small enough (added bonus you don’t have to worry about the pepper oils on your skin).  Add to a medium bowl.  Halve, de-pit and dice the avocados, using a spoon to scoop it into the bowl with the jalapenos.  Squeeze 1 of the limes and toss the avocado in it to prevent browning.  Grate or finely chop the garlic and add it to the bowl along with the chopped red onion and a good amount of salt.  Using a fork start to incorporate all the ingredients.  If you like a smooth guacamole use the tongs of the fork to mash the avocado chunks, if not just mix to combine (I like mine about half mashed half cubed).  Taste for salt and additional lime juice, if needed add.  If you can let it sit at room temperature for about 30 minutes covered in plastic wrap for the flavors to meld, but I don’t blame you if you jump right in!

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