Friday, September 11, 2009


I used to hate avocados. They're truly an acquired taste for a young boy. Actually... if you sliced one up right now and put it in a salad, I'd most likely still hate it. Avocados and I have textural disagreements. However, when mashed up and made into a dip, I LOVE my brother, the avocado. When the avocados are fresh, nothing beats guacamole that's been made 5 minutes ago. That reminds me of a funny story... My old roommate Kiyash (God Bless that guy) tried to make guacamole once, but the avocados weren't in season. Was this going to stop Kiyash? Hell no! He was convinced that the solution to softening unripened avocados was popping them in the microwave! The rest of the story isn't very exciting. It just made for a bad dip, though Kiyash seemed blissful enough. What an innovator! Go, Kiyash!

I'm going to provide a rough outline of Guacamole, suggesting what I'd use. It's one of those recipes that you should find your own innovations and measurements for. Hopefully, not trying to ripen your avocados in the microwave.

--A couple Avocados
--Red Onion, minced
--Tomato, seeds and pulp removed, diced
--Jalapeno or Serrano Pepper, minced fine
--Olive Oil
--Garlic, minced fine
--Fresh Cilantro, chopped fine
--Fresh-Squeezed Lime Juice
--Kosher Salt
--Fresh-Ground Black Pepper

Cut avocados in half. Remove seed. Scoop out avocado from the peel and put in a mixing bowl. Mash with a fork. Add the rest of the ingredients to whatever measurements you desire. Just remember that the avocado is the star of the guacamole show. Mash together and serve immediately.

NOTE 1: If you're not going to serve immediately (why!?), keep the tomatoes separate and cover the guacamole with plastic wrap (or it will turn brown like an exposed banana). Store in the fridge. Mix tomatoes in right before you serve.

NOTE 2: Readers of this blog may notice that this is the recipe for Pico de Gallo mashed in with a couple of avocados.

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