I'm back!!! I apologize for my sporadic blog posts this month, but my health wouldn't permit me to enter the kitchen. But I'm back...with a vengeance may I add. I have a full pantry and a hungry tummy to make up to.
Knife to my neck, I could tell you how to make guacamole in one sentence. Mash avocados, add some onions and lime. But great great guacamole calls for a little more. Like most dishes, the success or failure of it depends on the quality of your ingredients. The most important thing in a guacamole is the avocados. I spend more time choosing avocados that making guacamole.They have to be ripe...but not too ripe. You are looking for buttery yellow flesh and texture. Too firm and its bitter as hell. Too soft and it will be too mushy.
Makes a big bowlful
4 avocados
1 clove of garlic, chopped and smashed
1 medium onion
Juice of 1/2 a lime
A pinch of chili powder or paprika
1 tsp cannola or olive oil (optional)
Salt to taste
Chopped coriander, chives and/or jalapeños to serve (optional)
Scoop out the avocado flesh into a bowl. Use a fork and mash the avocado. The extent of the mashing really depends on your preferences. If you like your guacamole chunky, obviously keep the mashing to a minimum. Add in the onions, garlic, paprika, oil and lime juice. At this point taste and adjust, trust your taste buds to balance things out. Serve topped with coriander, jalapeños or chives.
The best part of a guacamole is that its a versatile dip! Traditionally served with tortillas, I serve them with anything crispy, right from potato chips to rusk. I've served mine with some fantastic tapioca chips that I got from Kerala.
If you like your guac extra creamy or smooth, add a spoonful of yoghurt to the mixture.
Note: Always use room-temperature avocados and serve guacamole at room temperature. Don't serve guacamole chilled or make it with cold avocados.
Many recipes/ restaurants add tomatoes to the guacamole. I'm not a big fan of this, and to me its like mixing oil and water. I also feel like many restaurants do this to give the dish 'volume' as avocados are expensive and they can't afford to be luxurious about it.
Tip: Any leftover guacamole will turn brown when continuously exposed to air. Use plastic wrap pressed to the surface while storing (in the fridge). Another great way to save the integrity of your guacamole is to sit a stone in it, cover with cling and then refrigerate.
