Friday, September 14, 2007


Guacamole for 4 (I don't claim this to be an authoritative or ethnically correct recipe - but it is very good.)

2 large ripe Hass avocados (ripe means yielding to gentle pressure - not rock hard, not caving in)
1 juicy Lime
1 1/2 thick slice of red onion, chopped (not too fine - pieces about 3/8" on average)
Optionally: diced jalepeno or diced roasted poblano pepper to taste.
Dijon mustard
Worcestershire Sauce
Hot sauce (The default choice for most audiences if Frank's Red Hot. If your tastes run to more heat, try a Habanero based sauce like Melinda's XXXHot instead. The important thing though is to avoid sauces that are absurdly hot and without redeeming flavor profile. There are many on the market that are more about macho than food. I recommend you avoid these.)
Kosher Salt

A note on proportions: I've deliberately left quantities off the condiment ingredients because the quantities there will vary both with your taste and with the ripeness and quality of your avocados. In the procedure below, I'll provide approximate typical values - but your mileage may vary.

In a broad, shallow bowel (like for cereal), combine chopped onion, diced peppers (if used), 1 teaspoon dijon mustard, and one (or 2) shake(s) of Worcestershire.

Halve and seed your avocados and scoop the avocado meat from the shells into the bowel with a tablespoon. Remove any blackened or otherwise spoiled portions.

Using the tablespoon, chop and mash the avocado meat and incorporate the onion and condiments mixture. Process only long enough to mix well - do not completely break down the avocado.

Now sprinkle Kosher salt to taste over the top, add three or so good shakes of the hot sauce of your choice and the juice from 1/2 of the lime. Mix to combine and taste. Correct seasoning with additional salt, lime juice, or hot sauce as indicated.

Bear in mind that these three seasonings act not only to accentuate their respective flavors, but also to diminish the impact of the others. This is especially true of the salt and the lime. So you can effectively adjust things both up and down. If you really go overboard and feel you can't recover - don't despair - just add another avocado (and more onion (peppers) if desired) to cut things back and readjust. Oh yes, and invite two more guests.

Good with chips as an appetizer. Or as a garnish with main courses. If using chips, try to stay away from excessively salty chips. Or correct salt balance in your mouth with Margaritas. Ole!

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