Today we are 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 just the white parts, a lime, a Hallopenia pepper, a little bit of Cayan and about a half of bunch of fresh cilantro.
Now the only controversy here whether there should be lime in guacamole, I do not use tomato and again I am going to explain that on the website so here we go. If you do not know here is how you clean an avocado or break down an avocado. You are going to find the top, go right through the middle of the top and the knife will actually hit the pit. And then if you give it a twist, see that was so easy and again it is really easy if they are ripe. Okay so just cut right through the center the knife will hit the pit you cannot screw it up and then just give nut a little tap with the knife it will stick, little turn walla. I do not know the Spanish word for walla so I went French there.
But anyway, that is how you cut and de pit an avocado then the rest is pretty easy, take a spoon and just scoop out all that beautiful ripe green flesh and that is going to start our avocado placed guacamole. And again you better read the site, very hilarious laugh suite happening right now. Alright so put those in a bowl, now you get to pit off the knife a lot of people cut themselves.
Just take your fingers put it on the other side of the pit and just give a little pinch, little squeeze and it will pop right off, do not try to pull it off because you will slice your fingers off. Now by the way if see couple little brown spots, do not worry that is okay. I would rather have to use ripe avocado with a couple of brown spots than unripe avocado. There is nothing worst on unripe avocado guacamole.
There is my finely minced green onion. Now you really get to cut the stuffs small. So minced it up, there is my Hallopenia really finely diced no seeds, I took the seeds out. That is my cilantro, I chopped it pretty finely. We are going to add a little pinch of Cayan I like it a little spicy in addition to the Hallopenia a little extra kick. And then you got to salt this well that is a teaspoon of salt, salt really important to bring out the guacamole, the flavor of the avocado. So make sure you adjust at the end that is the juice of one lime. Now I had a really nice juicy lime. If your limes are kind of dry use two. But since I do not use tomato you need that [Muffled] in there. Not only does it for a flavor that kind of off set the texture and the oiliness of the avocado but it also keeps the color now as a green. And just a little olive oil some neutral not too flavor for olive oil those about a tablespoon and that is pretty much it, alright? So I do not think guacamole should have a lot of ingredients, I want went with the ancient aztech version. Again you will see that on the site and I am just going to give that mashed. Now truly nice supposed to be are fine. So this is the original that is a mulca jete. My Spanish is not Moi bueno mulca jete I think it is called but that is the traditional lava stone mortar and pestle to grind it. But I use a potato masher, works great. You are supposed to have a few chunks, do not use a blender, do not use a food processor that is just a crime against nature. So you just want a nice, smooth paste but you want to see chunks of avocado and the peppers and all that stuffs. So that is pretty much where you want to stop. And then a little piece of cilantro and I think I am forgetting something, what am I forgetting? Here we go, the chip. Let me try this oh no it is good.. No double dipping, do not go [Muffled] on your guacamole.
Okay and if you are not Seinfeld fan club then you totally did not get that joke, but if you were a Seinfeld fan that could have been funny. Anyway that is our guacamole, again very minimal list, we use the ancient aztech recipe, it is 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 thi
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