Rockin Guac!

Sep 2, 2012 by

Rockin_Guac2

I’ve been making this guacamole for at least a decade.  I essentially learned it from watching table side preparation at a variety of Mexican restaurants in Chicago while in law school at Northwestern.  The title “Rockin Guac!” comes from a time in my life when a lot more things were rockin’, and I could still sleep in most Saturday and Sunday mornings.  Oh, those were the days….

This guac is certainly a crowd pleaser.  It’s a rare event where the guacamole bowl isn’t scraped nearly dry.  If you love guacamole, it may be worth your while to invest in a guacamole bowl because the ability to use the little pestle to ground the juices and guts out of the jalepenos and garlic makes a difference.  Alternatively, you might try using a food processor with half of the avocado to get the same effect.

This is probably such a simple thing to say, but the key to a good guacamole is to use very fresh ingredients and ripe avocados.  I’ve made the mistake of using a not quite ripe avocado in the past, and no amount of salt can save it from the trash.  I’m also a purist when it comes to guacamole.  No mayonnaise for me.  No cheese, corn or seafood thrown in.  I also use green onions, not red because I am allergic to red onions.  If you are a red onion lover, then that might be a good substitution here.  But try it with green onions first, which are much milder, and see whether you like it.

Rockin Guac!
Author: 
Recipe type: Starter
Prep time: 
Total time: 
Serves: 8
 
A purist's guacamole comprised of fresh avocados, jalepeno, garlic, cilantro, green onions and tomatoes.
Ingredients
  • 1-2 jalepeno (minced and deseeded) [Depends on size, spice and crowd's tastes]
  • 3 garlic cloves minced
  • 3 large avocados
  • 2 tbsp chopped cilantro
  • 2 green onions chopped (white and green parts)
  • 2 plum or campari tomatoes chopped
  • Juice of one lime
  • sea salt and fresh ground pepper to taste
Instructions
  1. Mince jalepeno and garlic and use a mortar and pestle or muddle to release the juices.
  2. Half the avocados and scoop insides into the bowl and mix with jalepeno and garlic so that the avocado has a creamy consistency.
  3. Add cilantro, green onions and tomatos and stir into the avocado.
  4. Squeeze the juice of one lime and salt and pepper to taste.
  5. Serve preferably with blue corn chips.

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