So, it’s been a while since I’ve written anything- sorry, I’ve been really sick with an awful chest cold. I am getting better (on REALLY strong, not so fun drugs), but would definitely appreciate prayers for a speedy recovery without any sort of relapse!
Today we went to the WAM social (WAM being the Worship and Arts Ministry at Every Nation, my church) and I brought guacamole!
It’s such a simple recipe, and everyone always asks for it. The key is not really any special ingredient or ratio- I end up making it a little different each time, actually- the main thing is to just let the natural goodness of the avocados shine through in all their creamy, delicious splendidness.
I shopped for my ingredients for the guac today and had to make a separate stop at a second Publix because the first one didn’t have avocados ripe enough to make guac. Green avocados are ok to slice for sandwiches or salads, but to make good guacamole you need soft, black Hass avocados (Hass is the smaller variety with ‘alligator skin’). I lucked out big time- the Publix on Mahan was selling perfect guac avocadoes 4 for $1! Unheard of!!!
The finished product:
Here’s how to make it: (I used 7 avocados for this large batch, this recipe would make about half that amount.)
3-4 ripe, soft, black Hass avocados
1 1/2 cup cilantro, washed
1/4 large red onion
Juice of one or two limes
1/2 seeded jalapeno, or other source of heat (cayenne pepper, or my fave chipotle chili powder, etc.)
a good salt (such as sea salt or kosher)
1. Remove cilantro leaves from stems. Mince them with the red onion and jalapeno. I recommend using a blender, chopper or food processor for this step.
2. Squeeze in the lime juice and add your heat (if you did not use a fresh jalapeno). Sprinkle in some garlic powder and salt. (You don’t have to add too much seasoning during this step, you will test it later.) Stir to combine.
3. Halve and carefully remove pits from avocados. Spoon out the flesh into your onion-cilantro mixture and mash with a fork or potato masher until you reach a relatively smooth texture.
5. Taste- preferably with the chips you will be using- and adjust your seasonings according to your preference.
HINT: Try to use lime or garlic for flavor before salt, too much salt without any other flavors ‘backing it up’ can overwhelm the avocado flavor; also, keep in mind how much salt the chips you serve your guacamole with will have.