Lightning Guacamole

I like mine fairly smooth, but leave yours as chunky as you like.

I like mine fairly smooth, but leave yours as chunky as you like.

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.

Lightning Guacamole
Mash together:

  • 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)
  • cumin
  • finely chopped onion
  • splashes of hot sauce or some finely minced hot pepper
  • minced cilantro
Action shot of My Left Hand squozzling a lime.

Action shot of My Left Hand squozzling a lime.

If you have trouble dealing with avocados, slice them in half the long way, around their big old seed, twist them open like an Oreo, whack the seed with your chef knife, cutting right into him without cutting off your hand. Twist the knife a bit to Dislodge the seed and pinch it from the back of the knife so it sails off of the blade.  Then use and avocado-sized spoon to scoop out the halves.  No waste.  Yay.

If you have trouble dealing with avocados, slice them in half the long way, around their big old seed, twist them open like an Oreo, whack the seed with your chef knife, cutting right into him without cutting off your hand. Twist the knife a bit to Dislodge the seed and pinch it from the back of the knife so it sails off of the blade. Then use an avocado-sized spoon to scoop out the halves. No waste. Yay.

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.

Oh look, there are the onions--I forgot to show you those.

Oh look, there are the onions–I forgot to show you those.

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.

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Comments

  1. says

    I’m starting from where I left off, oh, about 2 weeks ago. Good spot, too – guacamole is so very, very delicious and I haven’t had any in a while. Chips, guac and salsa = happy meal!

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