Alright, today, we’re doing guacamole with avocado and if you read the post on the site, you understand what that means. My ingredients, I got three very ripe avocados, a couple of green onions with just the white parts of lime, jalapeno pepper, a little bit of cayenne and about a half a bunch of fresh cilantro.
Now the only controversy here whether there should lime in guacamole. I don’t use tomato and I’m going to explain that on the website so here we go. If you don’t know, here’s how you should clean an avocado or break down an avocado. You’re going to find the top, go right through the middle of the top and the knife will actually hit the pit. And if you give it a twist, see, that’s so easy. Again, really easy if they’re ripe—so just cut right to the center, the knife will hit the pit and you can’t screw it up and then just give them a little tap with the knife, it will stick, it will turn.
I don’t know what Spanish so I went French there but anyway, that’s how you cut an avocado and then the rest is pretty easy, take a spoon and just scoop out all of that beautiful ripe green flesh and that’s going to start our avocado glazed guacamole and again, you’ve got to read the site, very hilarious lawsuit happening right now.
Alright, so put those in a bowl and not to get the pit off the knife, a lot of people cut themselves, just take your fingers and put it on the other side of the pit and just give it a little pinch, a little squeeze and it will pop right off, don’t try to pull it off because you’ll slice your fingers off. Now by the way, if you see a couple of little brown spots, don’t worry, that’s okay. I’d rather have this ripe avocado than unripe avocado. There’s nothing worse to an unripe avocado guacamole. There’s my finely minced green onion and you really got to cut that stuff small. So mince it up and there’s my jalapeno really finely diced and no seeds, put the seeds up. That’s my cilantro, I chopped off pretty finely.
We are going to add a little pinch of cayenne, I like it a little spicy in addition to the jalapeno and a little extra kick. And then, you’ve got to salt this well. A teaspoon of salt—the salt really, it’s important to bring out the guacamole, the flavor of the avocado so make sure you adjust that at the end. That’s the juice of one lime. Now I had a really nice juicy lime if your limes are kind of dry but since I don’t use tomato, you need that acid there, not only does it for a flavor to kind of offset the texture and the oiliness of the avocado but it also keeps the color nice in green and just a little splash olive oil, some neutral, not to flavorful olive oil just about a tablespoon and that’s pretty much it. So I don’t think guacamole should have a lot of ingredient.
I went with the ancient Aztec version and again, you’ll see that on the site and I’m just going to give that a match. Now it’s really not suppose to be assigned so this is the original, that’s a molca jete. My Spanish is not—molca jete I think it’s called but that’s the traditional lava stone to grind it. But I use a potato mash. Alright, so you suppose to have a few chunks and do not use a blender, do not use a food processor, that’s just a crime against nature. So you just want a nice, smooth pace but you want to see chunks of avocado and the peppers and all of that stuff, so let’s pretty much where you want to stop and then a little piece of cilantro and I think I’m forgetting something. What am I forgetting? Oh yeah, the chip.
Let me try this. It’s good. No double dipping. Do not go costanza on your guacamole. Okay, and if you’re not Seinfeld then you probably didn’t get that joke but if you were a Seinfeld fan, it could have been funny.
Anyway, that’s our guacamole, again, very minimalist, we use the ancient Aztec recipe, it’s just basically avocado, pepper, onion and possibly some lime juice or possibly some tomato and definitely some salt. Those are just the earliest ingredients and I think makes the best version and you really want to taste the avocado so delicious.
In some peoples guacamole, I mean there is 84 ingredients in it and I’m just not in to that. So anyway, definitely read the post on the site today and enjoy.
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