Friday, April 30, 2010

2 Recipe #105: ¡Holy Guacamole! :)

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Here's a guac recipe to go with any of the many salsa recipes on this blog. Just add chips & some other "fixin's" and you're all set. :)

¡Holy Guacamole!

3 large, ripe avocados, halved, peeled, and pitted
2 scallions, sliced crosswise into thin rounds
2 tsp. jalapeño (for medium heat, or 1 tsp. if you prefer it very mild)
2 Tbsp. cilantro, finely minced
1/8 tsp. Tabasco red hot sauce (or substitute green jalapeño pepper sauce, if you prefer less heat)
2 Tbsp. freshly squeezed lime juice (juice of about 1 lime)
2 Tbsp. freshly-squeezed lemon juice (juice of about 1 lemon)
1 tsp. ground cumin
1 tsp. Mexican-style chili powder
1 tsp. dried Mexican oregano leaves (if unavailable, use regular oregano)
1/2 tsp. dried epazote leaves (if unavailable, you can just omit)
1/8 teaspoon ground cayenne pepper
1/4 tsp. freshly ground black pepper
1/2 tsp. kosher/sea salt (if unavailable, use table salt)

Directions: Scoop out avocado flesh into a large bowl and mash with a fork. Do not pulverize avocado; just mash it enough so that it's blended but still retains its chunky texture. Add all other ingredients, in the order they are listed above -- scallions, jalapeño, cilantro, Tabasco hot sauce, lime & lemon juice, & all dry ground spices -- mixing well after each addition. Serve immediately.

Yield: 4-6 servings.

Optional Ingredients: 1 large, vine-ripened tomato, diced into 1/4" cubes. Please note that if you're adding the tomatoes, do not add them until you are ready to serve. Otherwise, the guac won't keep as long. I would suggest placing the tomatoes in a small serving bowl & giving guests the option to add the tomato to their guac as they please.

Serving Suggestions: Serve with baked tortilla chips & salsa. Also makes a great addition to a sandwich, or a nice side for fish, chicken, or beef.

Chef's Notes: When preparing avocado, use a large spoon to scoop out the avocado flesh.

As many of you probably already know, avocado flesh oxidizes when it makes contact with air. Lemon/lime juice will help delay this process, but if you are storing the guac overnight, there might be some discoloration the next day. This is not the end of the world; the guac will still taste the same. :) Just mix the guac a bit, which should improve the color somewhat. This is why I personally prefer to make guac within a few minutes of when I plan to serve it. :)

Also, dried epazote leaves can be purchased at Latin American grocery stores, or online. One good online resource for epazote is Penzey's Spices.


badthing1 said...

I'm a guac freak so of course I'll have to make this. I'll make the less heated version but can't wait to get my chips into this dip. :)

Cyberpenguin said...

LOL, Marilyn. Enjoy!

One thing that struck me was how mild the jalapeños were when mixed with the guac. They usually taste much fierier when added to other types of dishes. The avocado is so mellow that it cancels out a lot of the heat. :)

What I did during the recipe creation process was try just a little bit of jalapeño at a time until it had reached the desired amount of heat.

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