Let me just tell you, my guacamole recipe is pretty good. I'll admit it, I got it from my momma, but I've made some modifications in my technique. Here it is:
AB's Tastiest Guacamole
Don't be like me: Read the directions before you get started!
1 ripe avocado
1 clove of garlic, chopped
1 super-thin slice of red onion, chopped to smithereens
1 splash of lime juice (from about 1/2 a lime)
Kosher salt, to taste
First, cut open your avocado and make sure it's alright. Nothing causes more heartache than prepping the rest of your guac ingredients only to discover that your avocado is teh nast. If it's good, set it aside. (If it's bad, throw it on the compost heap and cry a little.) Chop up your garlic and your onion, and dump them in your guac bowl with the lime juice. I use a small oval Fiestaware baker. Use the back of a spoon to crush everything together. When you're satisfied with your seasonings, use the same spoon that you crunched with to scoop in the avocado. I recommend doing this in small pieces rather than large ones because it makes it easier to mix. Sprinkle kosher salt over the whole deal and mash it up with a fork until it reaches the desired consistency.
We used to eat this with yellow Santitas or Fritos Scoops (sigh), and I considered using veggies as the guac vehicle, but while I was at K-Rog, I spotted some endives. Now, don't go thinking we're all fancy or something because we eat endives. We don't. Or at least, we never have before today. But we will from now on because I've decided that endives are like nature's Scoops.
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| Arbitrary points for turkey-feather presentation! |
