How Do You Make Guacamole?
I’m something of an amateur chef. Whenever there’s a dinner party, a sports event, or just a friendly gathering, I’m the guy that everyone begs to bring one thing and one thing only — wine and guacamole. I suppose that’s two things, but you get the idea. So, how do you make guacamole?
I dont like giving out my secrets, but for the faithful readers of AskDeb.com, here goes:
Ingredients For Making Guacamole
Depending on how much guacamole you’re making, the amount you need to buy will change. I suggest buying as much as you can stand, because this recipe will keep them coming back for more. Plus, you can always take some home or save for later — just remember, after the ingredients have been sliced, their shelf life is cut basically in half through oxidization. You could do away with this process using plastic knives instead of metal, but most people don’t have these just lying around.
There are the ingredients for making guacamole.
An avocado is “ripe” when it is sort of firm, but WILL give to pressure when applied. Don’t squeeze too hard or you’ve just bought yourself a smooshed avocado. It is not necessary to buy “organic” acovados, as their thick skin will keep any nasty pesticides out of the fruit. Just remember to wash them before you cut.
Organic Red Onions
Look for a brightly colored and good smelling ORGANIC onion. Onions, unlike avocados, are susceptible to pesticides used by farmers to kill off bugs and other nasties. You don’t want to serve guacamole full of pesticides, do you?
Serranos are best for guacamole for two reasons — spice content, and flavor. Your guacamole doesn’t need to be incredibly spicy — if you desire it to be so, add a touch of habanero or jalapeno, but don’t go overboard. Guacamole should be a mild dip, not a mouth burning experience. Also, serranos have a tangy flavor and a decorative color that is perfect for this perennial favorite dip.
Organic Cilantro Leaves,
Cilantro is a must for guacamole — it adds that unknown quality to your dip that guests will miss if it isn’t present. Again, organic cilantro is a must, as pesticides get all over the leafs of the plant. You buy cilantro in bunches, but don’t worry about buying too much — you may only need a little bit for the recipe, but it will keep in a proper bag in our refrigerator for weeks.
Limes and Lemons
No need to shop for organics — the skin of the citrus fruit protects it from pesticides. Look for quality citrus, I would suggest Meyer lemons or limes from a quality produce department. Make sure the citrus isn’t too spotty, gives a little when you squeeze, and doesn’t have too strong of a citrus smell. That could imply an older piece of fruit. Again, buy as many as you want, because citrus is a good ingredient to have around the house and they’ll keep a long time in our fridge.
Quality Sea Salt
You can find sea salt of many varieties at your local grocer. Don’t try to get by with a cheaper grain salt brand, as sea salt imparts a unique and tasty spice to your dip.
Quality Black Pepper
Quality black pepper doesn’t always mean it has to be expensive. Using a black pepper mill will add the type of flavoring you’re bound to enjoy.
Organic Ripe Tomato
As with other soft skinned fruits, tomatos are susceptible to pesticides, so purchase organic tomatoes that are a bit firm to the touch.
The more expensive the better. This is your “secret weapon”, though it is rather simple, and will give your guacamole dip that creamy quality you want.
Now that you have your ingredients together, prepare them for creating your dish.
Slice the avocado in half, pulling out the pit (but setting it aside for later). Remove the skin from the avocado — much easier after it is sliced — and toss it out. Mash the avocado into a pulp and set the pit in the center of the mashed fruit to keep it from browning.
Minced your red onion. Slice the serrano chiles and remove the stems and most of the seeds (you want some seeds in there for spice), making sure to mince this pepper as well.
Finely cop the cilantro leaves and set them aside with your other ingredients.
Roll your lemons and limes on a counter top to release the juice from the pulp before slicing and squeezing the juice from them. Once sliced, squeeze the quarters into a bowl and set aside.
Into the juice, put as much salt and pepper as you want, and stir in the sour cream.
Chop the tomato or tomatoes, being sure to remove the seeds and pulp, and set this aside as well.
For the creation of your dip, you’ll need your ingredients, a large mixing bowl, a spatula, and a serving dish.
Combine all ingredients. I start with the avocado, stir in the juice, salt, pepper, and sour cream mix, then add the onion, chiles, and cilantro. I mix it was well as I can, though some prefer a chunkier sauce. You can consider making two dips — one chunky, one thin. No matter what, always put the avocado pit in the center of the guacamole mix — it makes for a nice presentation, and will keep the dip from browning through the miracle of science.
How do how do you make guacamole? Besides just the recipe above, guacamole is eaten first with the eyes. Make the presentation as attractive as possible. Use a ceramin decorated bowl, or a theme-related dish to serve it in — if this is for a Super Bowl party, look for a bowl shaped like a football, etc. You can serve guacamole dip any way you want — I prefer making my own pita chips in the oven, sprinkling them with sea salt or an exotic spice, and placing the chips around the serving bowl. You could serve plain tortilla chips, warm tortillas (burrito style), or any kind of creative dip delivery device. Don’t forget a final pinch of seasoning. For fun — buy a tiny novelty Mexican flag and “plant” it in the dip.
You’ve now created the perfect guacamole dip that you and your friends and loved ones will be begging you to make again.
This entry was posted on Monday, December 31st, 2012 at 12:09 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.