A few years ago, Missy and I had a Guacamole Off. A lot of sangria was drank that day, so my memory is hazy at best, but I do recall being crowned the Guacamole champion. I even attempted to get an autographed picture of Bobby Flay congratulating me as the Guacamole Champion. Sadly, he never sent the picture. Missy may remember the outcome of the Guacamole Off differently, but don’t believe a word she says.
Today was my cousins graduation, and I was asked to bring some guac to the party. I tend to have a problem with portion control when I cook, so I ended up making a shit ton of guacamole. In no way is this a problem. I love me some guacamole. In fact there is no other vegetable (scratch that, I am pretty sure avocado’s are a fruit), that I like to prep. I love to slice an avocado, feel the pit and circle all the way around. There is nothing more satisfying than taking the butt of your knife and jamming it into the pit, turning a quarter counter clockwise and having the pit pop right out. I could cut up avocados all day.
I don’t really have a set recipe for guacamole, I just kind of feel it out as I go along. I have provided an abbreviated step by step tutorial after the jump. If you ever find your self needing a little or a lotta guac, check out the rest of the post below.
Chad’s Guacamole – Serves: A lotta guacamole.
- 12 ripe avocados.
- 1 tomato (please don’t use a mealy tomato, seriously. If you can’t find a good tomato, cut up some grape tomatos)
- 1 onion
- 4 Limes – cut crosswise
- Cilantro
- Salt, Pepper, Cumin, Red Pepper Flakes – to taste
- 3 T of Olive Oil
- 3 Cloves of garlic – minced
- Jalapeno – optional
1. Slice, pit and scoop all of the avocado flesh into a large bowl.
2. Make sure you cut those limes cross wise, they will produce more juice that way. Add the juice to the bowl of avocados. That will break them down a bit.
3. Add the chopped onion.
4. Chop up some Cilantro. Go easy on the cilantro if your guests don’t like cilantro.
5. Look at that beautiful tomato, squeeze the seeds and the juice out of the tomato, rough chop it and add it to the bowl with everything else.
6. Look at that pretty bowl, at this point, add some salt (don’t be shy), pepper, cumin, garlic, crushed red pepper flakes, and drizzle the olive oil on top of the mixture. You can also add chopped jalapeno’s, if you want some kick. Mix everything up, leave some avocado chunks, and let sit for a bit before you serve so the flavors can meld together.
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Dude. I won. Stop spreading lies.
What’s your game plan with timing out (1) the purchase of the avocados with (2) the day you actually make the guac? At the store, they always seem to be 2-3 days (at least) from being properly ripe. Makes spontaneous guac-shopping a bit tough, as I find the less-rip avocados don’t mix as well. Will try the lime juice trick you mentioned above.
Unfortunately, you do need to be proactive and buy avocados in advance. I usually put them w/ a banana or an apple in a paper bag to soften them up if they are too ripe. I have heard you can microwave them, i have not tried that.
Missy’s guacamole was a great hit at Mallory’s 1st party! Pretty amazing!!!!