This is a fast one today. We are having a drop in for our neighbors so we can Meet People here in our new neighborhood, so I must clean and What Not. I’m mostly done, but still, The Beloved will be home soon and I don’t want to be caught Dilly Dallying in any way. As part of the Snackage, I’m making a really fast guacamole. Throw everything in a bowl, mash with a potato masher until Sufficiently Mashed, chill and Put in Face.
I know it’s not technically a pastry thing, but it is food, and I have made spicy avocado ice cream before, so there you go.
- ripe but not brown and gross Haas avocados
- kosher salt and black pepper, to taste
- a Very Ton of lime juice (adds all sorts of zing and keeps it from getting brown and sad for two or three days)
- finely chopped onion
- splashes of hot sauce or some finely minced hot pepper
- minced cilantro
No, there are no measurements. Start with a judicious amount of each and add more of what you think it needs. For 4 avocados, I prolly use the juice of 1 1/2 or 2 limes, a heavy pinch of salt and several grinds of pepper, about 1 tsp cumin, maybe 1/4 cup chopped onion, maybe 1 minced serrano or jalapeno or about 3 splashes of Very Hot Sauce. The Beloved’s cousin made it, and it is fairly Lethal in a good way.
And there you have it. Enjoy your weekend, friends.
Yes, you can add tomatoes, but everything turns hopelessly soggy and gray after awhile, so it’s your call. And, yes, you can add all sorts of other stuff. I don’t, because I like the lime/avocado Duo to shine.
PS If you have leftovers, and you really shouldn’t because this stuff is Good For You, press plastic wrap right down on the surface of the guac, pressing as many air pockets out as possible. Refrigerated, this will keep fairly well for a day or three without turning a Very Scary Brown color. If it does discolor (oxidize) a bit at the surface, scrape off the brown portion and eat the creamy green goodness underneath.
PPS This is quite yummy when used as a sammich spread in place of mayonnaise. Try it sometime.