Guacamole

 

guacamole

Guacamole may be my favorite condiment/sauce/topping on the planet. I love the creaminess of the avocado, the kick of the peppers and the medley of flavors that the tomato, cilantro and onion bring to the plate. Like any dish, the better the ingredients, the better the end result. I want my avocados soft, but not too far gone; my tomatoes garden ripe (grocery-store-bought or even hydroponic don’t do it for me); my peppers crisp. Are there simpler guacamole recipes out in the world? For sure. But none better. Trust me.

recipe inspired by Emeril Lagasse

Makes 2 cups

Ingredients

  • 2 medium-size ripe Haas avocados, peeled and pitted
  • 3 Tbsp. finely chopped ripe tomatoes
  • 1 small fresh jalapeño, seeded and minced
  • 3 Tbsp. finely chopped onion
  • 1 tsp. minced garlic
  • juice of 2 limes
  • 3 Tbsp. finely chopped fresh cilantro leaves
  • 3 Tbsp. sour cream
  • 1 tsp. red pepper flakes (more or less to taste)
  • 1 tsp. fine sea salt

Directions

  1. In a medium mixing bowl, mash avocados with a fork or potato masher until soft but still lumpy.
  2. Stir in tomatoes, jalapeno, onion, garlic, lime juice, cilantro, sour cream and seasonings.
  3. Press a sheet of plastic wrap directly on the surface of the guacamole, forcing out any air bubbles. Refrigerate. It will keep for up to 24 hours.

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