I’m not going to say that “Guacamole is like sex, even when it’s bad, it’s good.” Because it isn’t. There’s lots of bad guac… but it’s pretty simple overall to make a pretty good guacamole, whether you like it smooth, or full of crunchy bits, rich, spicy…
I like mine pretty simple. Smooth, spicy, with lots of lime and cilantro.
For each 1 avocado
juice of 1/2 lime
pinch of salt (more if you’re using it on burgers, tacos, etc. but less if eating it with salted chips)
several sprigs of cilantro
1 chipotle chile in adobo
- With a large knife, make a cut from the top to the bottom, going all the way around the pit. Separate the two halves and scoop out the flesh with a large spoon. Removing the pit is a slippery job, I’m not going to recommend any method that could result in loss of fingers.
- Mince the chile finely
- Mince the cilantro finely
- Mix everything together, mashing it until smooth as you like it.
No onion or garlic (they’re in the adobo sauce). No bell pepper (does nothing but add crunch: that’s what the chips are for), no sour cream (you get all your richness from a good avocado). No tomato (add salsa to what you’re eating, separately).
What do you do with the rest of the can of chipotle chiles? Spread each chile with some adobo on a sheet of waxed or parchment paper, then roll it up and stick it in a freezer bag in the freezer. They mince pretty well even when frozen.
I mince my cilantro and other sturdy herbs such as oregano in this Zyliss herb mill. I wouldn’t dare use it for basil.
Sorry, no pics of the finished product — it’s two days old, and pretty green (lime and cilantro each help in their own way), but it’s not that pretty anymore.
GiantFlavor 