Friday, June 16, 2006

Damn Fine Guacamole

Just before I popped it in my mouth.

This is based upon a Cook's Illustrated recipe that I found and lost a number of times. As a result, I have a vague recollection of the original recipe and now just wing it. It's delicious, if I do say so myself.

One note: there's no cilantro because I can't stand it. But if you're one of those people who's in love with the evil stuff, there's no reason you couldn't add it in.

Great Guacamole

2 ripe avocadoes
¼ to ½ jalapeno pepper, diced
1 clove garlic, diced
2 Tbsp. fresh diced red onion
Juice of ¼ to ½ lime

Prepare avocadoes and, in a small bowl, mash the one and a half of the chopped avocado with a fork. Add jalapeno, garlic, onion, and lime juice, mixing to combine. Gently fold in remaining avocado cubes so as not to mash. Add salt to taste and more lime juice if needed. Serves 2-3.

Grade: A+


Anonymous said...

Looks yummy.I would have to add the cilantro,

Miasys said...

Looks delicious! Have you ever tried growing your own? Cilantro, I mean? I still can't quite stand the smell of it, but I love it fresh, in guac, chili, chicken dishes...deviled eggs. I am a reformed cilantro-hater, perhaps you just need to find a variety that you can tolerate. I grow it on my front porch. When it flowers, it kinda looks like Queen Anne's Lace. Kinda. If you squint. A lot. Anyway, thanks for the guac recipe, always on the lookout for those. Do you have any gazpacho recipes? I need a new one to try out! And how's the cookie/house sale thing going? Good luck!

Kalyn Denny said...

I guess we will have to agree to disagree on the cilantro issue. When I was catering houseboat trips, it was the one ingredient I found that you absolutely had to ask people if they liked it, because if they didn't like it, they HATED IT.

Kalyn Denny said...

Oops, I meant to write, I guess we will have to DISAGREE on the cilantro issue, because I'm a cilantro lover.

Laura Rebecca said...

I've read that there may be a genetic component in liking/disliking cilantro. Some people think it tastes soapy or like rotten meat but I just find it tastes agressively "green" (which probably doesn't make sense to anyone but me).

For my anti-cilantro compatriots (of which there seem to be few ) I found the wonderful Their slogan is "Cilantro, NO!"

Viva la resistance!

Laura Rebecca said...

Gena-- I will have to revisit gazpacho soon. The last time I had it was in 7th grade and, generally, 12 year olds aren't open to that sort of thing.

As for the house, our realtors will let us say only this: "There has been a lot of interest in the house." ;) (Trust me, I'm dying to spill my guts.)

Miasys said...

This is going to sound weird, but I only like cilantro in Mexican food, nothing else. Can't stand it in any other type of food, or where it is the main flavor, so I get what you're saying about the 'green' theing.
Your agent needs to go out of town, go on vacation, or have a baby. Those are the sure-fire ways to have a contract (or multiple offers) come in. At least that is how it usually worked in my office. Hang in there!

Ziz said...

Ooo see what you need to add instead is coriander, since you hate cilantro...

JUST kidding. :o)

I love cilantro...I never buy it fresh but when I do I put it on everything. Mmm... You should tell AcmeInstantFood to do a song about cilantro..or maybe, a song about hating cilantro. ;)

Acme Instant Food said...

**Hard at work on the "Whats-Wrong-With-People-Who-Hate-Cilantro" song**

I adore cilantro (but I can't tolerate avocados).

Miasys said...

Do you have any recipes that require Limoncello? My friend just brought me some back from Italy. Guess I could just drink it...

Laura Rebecca said...

I look forward to hearing "no cilantro" set to song, Kevin!

Gena, AliCat made a Limcello Cheesecake a while back for Sugar High Friday -- sounds pretty good!

Anonymous said...

I actually tried this tonight, sans cilantro, and it is so very good! Simple, light, fresh... ahh... it was just right.

I'm not a cilantro fan, though I don't hate it. I can tolerate it, in small doses, if it happens to be in something, but I've never used it myself and see no reason to start now. I'm one of those people that think it's a little soapy, but only it it's been sitting in something too long. The fresher it is the less I dislike it. Blah... I'm rambling. I'll stop. Great recipe!