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ok, here's what I do for guacamole.... you can make your own recipe from these tips....
....cut at top of avacado (n. pole) to s. pole just to the seed and continue back to the n. pole
....avacado should seperate into 1 piece with seed, 1 w/o
....take heavy, straight edge knife and pop it into the seed...without cutting ur fingers, then turn knife and seed should come out.
....now, without removing peel, carefully make lots of slices into the avacado seed crater in a grid pattern, and be sure to carefully cut right down to the skin but no through it...
....then take a big spoon and scoop out ur diced avacado, which can be smushed more with a potato masher if you like.
....be sure to add some lemon juice at this point to stop the avacado from turning dark
....other ingredients to add to ur liking are :
onion 1/2 to 1
green onion tiny circles (as a top dressing)
tomato finely chopped
salt and pepper
granulated garlic or fresh smashed and chopped fine
cilantro - must be fresh (ya either love or hate it)
tabasco
cayenne - tiny amount
other optional ingredients...
tiny pinch of sugar
dash worchestire sauce
x-tra lemon or lime juice (fresh is good) thins down sauce
spicy garlic pepper sauce or preferred hot sauce
parsley
substitute red onion, or add more
and that's about it. I think it is best made the same day you plan on eating it, but if you want to make some ahead of time, prepare everything but the avacado the day before...
...be sure to get an extra avacado just in case one is 'bad'
(hope I covered all of the optional ingredients, although there are lots of exotic or odd things you could do like carmalize the onions, or cook down slightly the fresh tomato, or add some tomatillos- boiled or steamed till tender then blended in a blender, and OH MY!!!!!!
YOU MUST ADD a fresh hot pepper finely diced!!! My favorite pepper to add to this are SERRANO peppers. Jalapeno's are almost as good. Habanero's - a little goes a real long way. A NewMex type chile probably would be ok, smoked jalapenos (chipoltes) would be fine (watch the heat if you buy the canned ones). I usually never add sweet green peppers to this dish.
One or two serrano's will give it enough good heat (one or less for small batch) and goes well with a few drops of tabasco. The idea is to make it flavorful and spicy but not too hot!!!!
So there ya have it. If you want specific quantities, I could probably come up with some type of measurments, or just search to find a zillion!
Hope ya like it!!!!!
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