I was invited over to a friend’s house to have fiesta on Sunday, and it was requested of me to make guacamole. Good thing, too. The avocados at my local Co-Op have just started looking good, and there’s nary a condiment I love more than the guac.
The name guacamole comes from Mexican Spanish via Nahuatl AhuacamOlli, from Ahuacatl (=”avocado”) + mOlli(=”sauce”) (stolen from Wikipedia). This isn’t much different than aguamole, which is a small burrowing animal attracted to water, or a dimensionless quantity. Of water.
4 ripe avocados. If they’re overripe, that’s probably even better. Do not, under any circumstances, attempt to make guac with underripe avocados. You have been warned.
1 small red onion
1 large bunch of cilantro
1 medium lime (or more, to taste)
5 cloves of garlic
1 Â½C of your favorite salsa (spice determined by your taste)
Choppity-chop up the red onion into small pieces. Mince the garlic. Put both in a semi-large bowl.
Skin and cube the avocados.
My favorite way to skin avocados (which will only work with completely ripe avocados):
Cut the avocado in half and remove the pit. Lightly score the skin on each half into 2-3 sections. Peel away. So easy!!
Add the cubed avocados to the bowl and add S&P – about a ½ Tbsp apiece; cut the lime in half and squeeze all of the juice out over the avocados, and add a large shot of the tequila. If you want to get fancy, add some zested lime rind. For extra iron, mash with a slightly rusty potato masher. If slightly rusty potato masher is unavailable, use a non-rusty potato masher or a large fork.
Mash until avocados reach desired consistency. I suggest mashing until still a little chunky, but with no fear of the dip falling off of the chip.
Chop up a good handful of cilantro (which will chop up to be a rather small amount), and add the salsa to the mixture. If your salsa is very wet, drain some of the water out. We don’t want this to get too sloppy. Fold in the added ingredients carefully (we don’t want the avocados to become more mashed) as if you’re dealing with a fussy baby or juggling knives.
Once it looks well-mixed, have a generous taste, preferably without a chip or any other distractions. Is is spicy enough? Salty enough? Peppery enough? Mine wasn’t spicy enough for me, so I added a liberal amount of Sriracha! Is it cool to add a Thai chili sauce to a traditionally Mexican dish? YES. And don’t question me again. If yours isn’t hot enough, I highly suggest adding sriracha or some kind of chili pepper/sauce.
Mix it up again and taste. Yummy? Good. Now don’t eat all of it – wrap it up and leave in the fridge for at least an hour so all of the flavors have time to party. Once they’ve met, made out, and had some kids, enjoy the guac with some chips, veggies, or just eat it with a spoon. It’s so good for you!