Friday, February 5, 2010

Holy Moly Guacamole!

By looking at the above photo, you may be thinking to yourself, "What the hell happened to Jenni's kitchen?"

THAT, ladies and gentlemen is what happens when I make guacamole-It's like hurricane Don Pablos came through and transformed my kitchen into Little Mexico.

For those who are unaware of the awesomeness of my guacamole, prepare yourself, and for those of you who are aware, you no longer have an excuse to not make this and instead have me make it every time we get together.

With that being said, being that the Super Bowl is only a few days away, I thought I would post my recipe for guacamole, and let you be the judge.

Here's the deal with guacamole. It's great as a stand alone appetizer with chips or veggies, but it's also a great substitution for cheese on Mexican food, and since I have yet to find a soy cheese good enough to take home to mother, I'm more than happy to stick with the guac.

Now, on to the avocados.

How do you know when they're ripe? Easy. If you can throw them through a window, they're not ripe. OR, instead of getting yourself kicked out of the grocery store for breaking shit, you could just feel them and if they are soft enough to lightly squeeze but not smoosh (That's right, I wrote "smoosh." The technicality of all of this is amazing, isn't it?), they are ripe.

I have to mention that I never measure anything when I make guacamole, so these measurements are on the conservative side. If you want to add less or more of any ingredient, please do so-It's your guac for crying out loud!

This batch is large enough to take to a party, so you will probably want to halve it if it's just for a few people...Or not. Whatever blows your skirt up.

Holy Moly Guacamole!
5 ripe avocados.
1/4 cup red onion, chopped
2 roma tomatoes, insides cleaned and chopped into small pieces
1 jalapeno pepper, seeds discarded, minced
1 1/2 tsp fresh lime juice
Lawry's Seasoned Salt to taste
Few drops (or more if you're not a complete wuss) of Cholula hot sauce or Tobasco
One small handful freshly chopped cilantro

Peel and avocados and remove the pit. Place in bowl and mash with either a fork, or a potato masher, whichever is easier.

Add the lime juice and stir, then and the remaining ingredients and mix well.


Lisa said...

How do you keep it from turning brown? Does the lime juice help?

Jenni said...

Good question, Lisa!

I usually make my guac right before I need to either eat it or bring it somewhere, that way it doesn't turn brown.

The lime juice will help a little, but if you're going to make it a bit ahead of time, or refrigerate the leftovers, keep the pits and place them in the bowl with the guac, this somehow prevents it from turning brown....How? Not sure...It's like magic or something.

m.a. said...

This looks so very delicious. I love guacamole--it's so good.