Molly Cookie

Perfect Guacamole

May 3, 2010 Appetizers, Dips and Spreads, Food Things, Mexican

I love people who love guacamole. Sometimes when I hear an acquaintance say that they like guacamole I secretly think about being their best friend. I can envision cutting up tomatoes and garlic with them and laughing because we are so excited about what is about to go into our mouths. It’s weird, but I’m not lying. That actually happens.

There used to be only one way I would make guacamole and I didn’t really know any other way. I would mix up avocado, tomatoes, cilantro, jalapenos, and red onion and splash a little hot sauce in. It was fine back when that was the way, but my friends, I have a new way. Someone I don’t know (but I want to become best friends with more than anyone else) taught me how to make the perfect guacamole for any mood. YES- Rick Bayless taught me how to make guacamole in 3 ways. Simple, Herby, or Luxurious.

Since it’s almost Cinco de Mayo, I thought this would be the perfect time to post these recipes. I have to tell you, if you like Mexican food Rick Bayless’s book Mexican Everyday is by far the best Mexican cookbook I’ve ever read. I’ve tried several things from it and every single recipe is awesome. A while back I made his tortilla soup and shared it with all of you. It’s amazing.

This guacamole is amazing too. Here is a picture of the salsa spread we had a a party, and I want to point out that the guacamole is going fast.

So, thanks to Rick Bayless here is a guacamole recipe that can be changed to fit any mood. I personally love it Luxurious.

Guacamole Three Ways: Simple, Herby, or Luxurious

Ingredients:

• 2 medium ripe avocados
• 1 garlic clove, peeled and finely chopped or crushed through a garlic press
• salt

To make it herby, add:

• 2 tablespoons chopped cilantro
• about 1 tablespoon fresh lime juice

To make it luxurious, also add:

• Fresh hot green chile to taste (Use 1 serrano or 1/2 to 1 jalepeno) finely chopped
• 1/4 small white onion, finely chopped
• 1/2 medium tomato, chopped into 1/4-inch dice

Directions:

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a medium bowl.

Mash the avocado with a large fork or potato masher. Sir in the garlic and about 1/2 teaspoon salt, plus any other sets of ingredients you’ve chosen. If your list includes white onion, rinse it first under cold water, then shake well to rid it of excess moisture before adding to the avocado. (This reduces the risk of having the onion flavor overwhelm the guacamole.) Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate- preferably for no more than a few hours.

Tags: guacamole, mexican appetizer, Rick Bayless