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Guacamole

I was in the mood for some guacamole for the bbq. I rarely have it, but a good guacamole recipe is hard to find. This is a fairly easy and quick recipe.

I don't like my guacamole super chunky, but I do like to have a few chunks of avocado in it. And when I came across the base of this recipe, I was thrilled. I did try the original, that I got on the Cook's Illustrated website (original recipe here), but it didn't quite have the umph I was looking for. By adding a little bit of cumin, I thought it had just the right taste. If you want it chunkier, just change the ratio of mashed up avocados to the ones you dice up.

Since I was also making my salsa recipe for the bbq I was having, I just used some of the left over jalepeno, serrano and anaheim chilis from it. The recipe I made this weekend is not quite as spicey as I normally like it, but what I like about this recipe, is all that you have to do is add more jalepeno and its spicier.

4 avocados
1/2 bunch cilantro, minced
1 jalepeno, seeded and minced
1/2 serrano pepper, seeded and minced
1/2 anaheim chili, seeded and minced
1/2 small red onion, diced
2 roma tomatoes, diced
1 lime, juiced
1/4-1/2 ts cumin
cayenne pepper to taste
salt and pepper to taste

1. Cut 3 avocados in 1/2 and remove pit. Scoop out the flesh into a bowl and mash with a potatoe masher or fork (you could also use a food processor on pulse).

2. Add cilantro, peppers, onion, tomato and mix.

3. Cut remaining avocado in 1/2 and remove pit. Cut into small cubes without piercing skin. Scoop out with a tablespoon into bowl.

4. Add lime juice, cumin, cayenne pepper, salt and black pepper. Mix gently.

5. Refrigerate at least 1 hour and serve with tortilla chips.

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Posted by Illusion on 05/29 at 05:30 PM
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