Archive for January, 2009

From my Google Reader shares

From my Google Reader shares

From my Google Reader shares

From my Google Reader shares

From my Google Reader shares

From my Google Reader shares

From my Google Reader shares

From my Google Reader shares

Here’s Tyler Florence’s recipe

Ingredients

  • 4 ripe avocados
  • 3 limes, juiced
  • 1/2 red onion, chopped
  • 1 garlic clove, minced
  • 2 serrano chiles, sliced thinly
  • 1 big handful fresh cilantro, finely chopped
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving.

And here’s what I adjust usually.

In the first place, you may notice when buying avacados that there are two different sizes.  The above is a good guideline for large avacados.  Since I only try to make enough for me, I go with small ones.  In which case I use 1.5 limes, and 1 serrano.  Otherwise here’s what I do once I have the ingredients.

Halve and pit the avacadoes and dump them into a mixing bowl.  I use a potato masher to mash them up because a fork takes forever.  Leave some nice chunks. I juice the limes, mix in the onion, garlic, and I chop the serrano as tiny as possible.  There’s no amount of olive oil in the list, but I basically just pour for about 2-3 seconds.  Don’t over salt the guacamole because the chips you eat will also be salty generally.  The hardest part is leaving it in the fridge, but it gets a lot better after all the flavors hang out for a bit.

From my Google Reader shares