Hi there dear readers. My 15 minutes of fame are fading, but I wanted to post my recipe which won me first place at the 23rd Annual California Avocado Festival this weekend.
It’s really absurd how easy this is. Thank goodness the judges aren’t reading this, because they might be tempted to revoke their votes. Yeah, good luck with that you mean, mean judges. Back off.
I think the biggest tips I can give you for making great guacamole are these:
1. Use the best avocados you can find. Make sure they are ripe, but not overly so. A properly ripe avocado will yield slightly under your touch, but not so easily that you can put your finger through it. Fresh lime and cilantro are a must as well. Fresh garlic though? I say no. Gasp! Raw, chopped garlic in this venue doesn’t bode well with me. I think it’s too overpowering. You taste garlic, and then. More garlic. I like a small amount of garlic powder. Not garlic salt. If you don’t have it, don’t bother buying it specifically for this dish. It won’t really matter. I do find however, that a bit of garlic powder can lend itself well to many dishes, so I always have a bit on hand.
2. Once the avocados are chopped and in a bowl with the remaining ingredients, just stir it all enough to blend it together. You want some great chunks in there. Texture is key with a good guacamole. This should not resemble a puree.
3. Dirk wanted me to add this tip… Do not add chopped tomatoes to your guacamole.
I concur. Tomatoes and avocados make great partners. BLT’s with avocado anyone?? Cobb Salad? Definitely! But something is weird and unappealing about raw tomatoes trying to ‘blend’ into an avocado mash. The result? The water in the tomatoes waters down the guacamole, and the tomatoes just get mushy with the weight of the avocados. Both distinct flavors end up getting drowned out by each other. We vote no.
Here I offer you the winning recipe:
Locals Only Guacamole
Makes about 3 cups – this recipe can be halved if you don’t want a shwack.
- 6 medium to large avocados, preferably local and organic, peeled and chopped
- 3 jalapenos, seeded and finely chopped
- the juice of 2 limes
- 1 bunch of cilantro leaves, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon garlic powder
Combine all ingredients together just to blend in a medium bowl. Taste and season accordingly. The flavor get a bit richer and refined if left alone for an hour or so.
Note: Guacamole is extremely perishable, so it should be made to order and consumed within the meal. If you have any leftovers to refrigerate overnight, a small schmear of non-fat yogurt or mayonnaise on the top will insure the air cannot penetrate and discolor the guacamole. Before serving, simply stir the yogurt or mayo into the left guac and resume the celebrations! Ay Ay Ay!
Party on. Party on.