OOOHHH – GUACAMOLE!
Hey there mister style (which is a name of no one in particular – who may/maynot exist)! You want to know how I make the guacamole?! The best guacamole in the whole world (at least my little world) . . . well the alright – here we go.
This is the stuff that you will be needing (in no particular order):
- onion (red)
- garlic (fresh minced)
- hot sauce (I prefer cholula)
There is an odd kind of alchemy that seems to happen when all of the ingredients get all kinds of mixed . . . oh – blah – blah – blah . . . here is how it all gets thrown together.
Start with a nice big bowl and then put all of the ingredients in . . .
- Maybe 2-3 nice ripe avocados (ripe means slightly squishy – unripe means not so tasty – and hard to mash up).
- Probably 1 tomato (I like those tomatoes on the vine – but that is probably just marketing – the only ones that I stay away from are the cherry tomatoes [ they are way too small – and require a lot of cutting up] and heirloom tomatoes [they kind of creep me out with their odd colors and shapes].)
- 1/4 to 1/2 of a red onion diced up nice and small (sometimes I use vidalia “sweet” onions to mix the world up a bit)
- 2 cloves of garlic smashed with the flat side of your knife and then minced.
- The rest of it (salt, pepper, cilantro, hot sauce, lemon and lime) are totally to taste – so you will have to experiment.)
I seem to use a good bit of lemon and lime and am under the impression that it keeps the guacamole a brighter green for a longer amount of time (ooh – here is a fun fact – I was under the (false) impression that if you left the seeds from the avocados into the bowl after the guacamole was made it would “magically” keep it fresh – but evidently that was all a lie to make me look lame (like I needed that).)
Still with me? Alright then – squish it all together – and sooooooo good . . .
No bacon fat?
ooh – eeh – uhm – er . . . let’s look past that unfortunate incident . . .
although – the other night i was making this regular old guacamole and i decided that i was going to sautÃ© some onions, diced red peppers and garlic in butter – thinking it would be a nice twist on a classic . . . but the ladies of the house put their thumbs down in opposition.
Ii told them that they had taken my heart out of the guacamole – and they told me to shut the lip “that onion isn’t going to dice itself.”
tough room – good guacamole.
i usually leave the garlic out. –I KNOW!
sometimes i don't even put in the tomato.
alright, most of the time.
and never the hot sauce.
or, if i have some fresh homemade salsa, i throw that in with just the avocado, cuz it has all of those other ingredients you listed. except the hot sauce. and the garlic. —I KNOW!
I've found also, as you may have also, that whatever container i put the leftovers in, i smash saran wrap down over the guac and then the lid, and it keeps it a little greener/fresher. But it really is just better at the first swipe. and often there aren't any leftovers anyway.
look at us talking so much about guacamole!