Sunday, May 9, 2010
Everyone has their own guacamole recipe. Isn't that right? Some like it with onion, garlic, cilantro, whatever floats your boat. Some people don't include tomato. My family likes it this way----simple.
You will need perfectly ripe avocados. They give to the touch, but are not mushy soft. I like Hass avocados best, the ones with the bumpy skin.
Carefully stick your knife into the pit and twist it slightly, until the pit can be removed.
And you didn't even have to touch the slimy avocado!
When you take them out of the boiling water, the skin should just slip off, like this:
Dice your tomatoes and add them to the bowl, along with salt and the juice of limes. Here's the basic ratio:
1 tomato per each 2 avocados. 1 lime per each tomato, extra if they are not juicy. Salt to taste. That's it, todo completo.
Then, you mush/mix it up with a pastry blender, or a potato masher, or pair of knives. There are those who want pieces of actual avocado in their guacamole, not pureed into baby food, and I am one of those. Which leads me to a story...
Once in a classroom long, long ago, an ESL teacher was encouraging her students to talk about movies they had seen. The movie "Exorcist" was not that old, at the time. Fermin Wong excitedly waved his hand. "Yes, Fermin?" "Mees, did you see that movie? She threw out guacamole!"
She sure did.
How are you going to eat it? Up to you. I like it as part of a steak, dinner, myself.