December 13, 2009


Hola from Mexico!  Here's a yummy guac recipe - gringa style.  
(At the bottom of this post I have a local Mexican lady's recipe if you'd like to try something authentic)

Here goes!  This makes about 2 cups...

approx. 2 c avocado
1T oil/butter
1 jalapeno-seeds removed (*wash your hands quickly after handling raw peppers!)
3-5 cloves garlic 
1/2 red (or white/yellow) onion
1.5 T worcestershire sauce (you bet I had to look up the spelling on that one!)
salt to taste
1 lime (or 2+T lime juice)
handful of cilantro

2T mayo (optional)
3T hot salsa (optional) 
1/2 small tomato (opt.)

Guacamole is very forgiving and versatile, so feel free to do some adding and subtracting according to your tastes...

Scoop out avocados into bowl (never done it before? see how to cut an avocado)...

Place oil or butter in pan over med heat.  When hot, cook 1/2 of your onion, the jalapeno, and the garlic cloves...let them sit a couple minutes between stirring so they can brown nicely...

Meanwhile, mash the avocados with a fork (you can determine how chunky you want your guac. - keep in mind it will get smoother as you mix in other ingredients)...

(remember to stir your veggies in the pan)

Finely dice the other part of your onion - add to avocados.  Finely chop your cilantro and add 1/2 to avocados  (save the other half for garnish)...

Remove veggies from pan when browned and blend in blender - add mixture to guacamole and stir gently until thoroughly distributed...

Add your salt, lime, and worcestershire into the mix and stir...

From here you can add ingredients according to your tastes.  If you want it creamy, add the mayo.  If you want it to have a kick, add hot sauce or hot salsa (highly recommended to add at least a little b/c it makes all the flavor pop).  If you like the cold chunky tomatoes in it, go for it!  

Garnish w/ cilantro and tomato and dig in!

An authentic Mexican version:

  1. Boil 5 to 10 serrano peppers (the small dark green ones)
  2. Blend the boiled peppers with a big clove of raw garlic
  3. Mash or blend the pepper-garlic mixture with one or two avocados
(this lady told me she does 1 avocado to 10 hot peppers - yowsers!)

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