Directions: |
Directions:First, a little love for the Americas. Did you know that avocado, tomato, jalapeņo~o, pinto, squash, peanut, cacao (chocolate), vanilla, tobacco, cassava/manioc/yucca, and a plethora of fruits, among many others, are endemic to the Americas? Apparently, the Aztec regaled hot corn (another endemic American) tortillas with guacamole to the Spaniards before slaughter sometime around the 1500s.
Speaking of corn, what a beauty, eh? The natives used to call corn, squash and the pinto bean "The Three Sisters," due to their fundamental importance and all-around health-staple standing.
Get a big knife and keep it sharp and away from the children. Try a wooden cutting board.
Now get some good Hass avocados, black-husked, boil-skinned and soft. (But not too soft! This is the toughest part. It takes years of practice and even then sometimes you blow it and buy rotten or wait too long.)
Now, for as many avocados as you got, i want squeezed limes in there, or at least an avocado:lime ratio of 3:2.
Avocado:tomato ratio? You decide!
Do you like cilantro? I do. Some people hate it. In other parts they call it coriander. I read some people have this natural reaction which causes them to hate cilantro. I love it, but perhaps take into consideration other people. But also take into consideration the people who love cilantro. Just make two batches, I guess. Chop it up after a good rinsing. Stems and leaves and everything!
Spicy? Add a pepper, chop it up.
Onion? Sure, green, white, red, yellow, whatever.
Salt n Pepper. At the end. Taste, and then you usually have to add more. (Be careful! Uncle Ron likes a lot of salt.)
I personally love cumin in there, a half dollop, use your dollop spoon, but dry it off first, a dry dollop.
And finely chopped fresh ginger root. mmmm
Add garlic if you want. Some people make salsa. In that case, just mix with avocados and you are laughing. Once I was visiting Christine in Brooklyn, New York, and she took me to a house party. The people had pomegranate in their guacamole!
Eyeball the thing, a slightly green avocado is perfectly good and easier to chunk, but if you like puree, keep stirrin'. |
This recipe for Guacamole is from