Guacamole

“You don’t have to cook fancy or create masterpieces in your kitchen, just cook good food with fresh ingredients” Julia Childs.

 Fresh ingredients are what this guacamole is all about. I’m sure so far you have realized I’m a cook not a photographer. No matter how hard I tried I just couldn’t showcase the freshness of this dish. I’m starting to think it’s time to invest in a real camera. I do however promise you if you follow these simple directions and use fresh ingredients you wont be disappointed.

Cooks notes: The most important part of  guacamole is of course the avocado. Once you learn how to properly select one, your guacamole will be taken to new heights. You can get by in a pinch if some of the other ingredients aren’t perfect but not your avocados. Most stores go into a panic mode when they have a bin of overripe avocados and they immediately begin to stick big orange stickers on them that say RIPE. Trust me, by the time they put those stickers on they are generally way past their prime. The same goes for underripe  avocados, if they are too hard pass them up. I prefer shopping for them in the mercados in Southwest Detroit either the day before or the day I’m making this dish. The selections are great and you never have to guess if they will be overripe or underripe by the day you need them. I understand not everyone wants to make a road trip to Detroit for avocados so here is the next best thing you can do. Pick up the avocado and very gently squeeze it with your thumb and your first two fingers. If there is no give in the skin and flesh it is underripe. If there is too much give it is overripe. Once you get them home and realize you nailed it you will be an expert avocado selector from that day on. Skip the avocados in this recipe, cut back on the salt and you have a pretty good pico de gallo as well.  Here is what you will need.

Ingredients

4 small Mexican or 3 large Californian avocados

2 Roma style tomatoes chopped 

1/2 cup of chopped white onion

1 garlic clove pressed

1/2 jalapeno or serrano pepper seeded and membrane removed (unless you like more heat, this is very mild) very finely chopped

3 to 4 tablespoons of fresh cilantro

1 teaspoon of kosher salt

2 teaspoons of fresh squeezed lime juice (then add to taste)

Directions: Mix everything in a bowl except for the avocado and let sit for 5 minutes for the flavors to blend. Mix in the avocado breaking up with a large spoon until the consistency you like. Push a sheet of plastic wrap directly on the surface of the guacamole pushing out any air. Let sit at room temperature for 10 to 15 minutes for the flavors to further blend. Remove the plastic, stir and enjoy.

 

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