Fresh and Vibrant Guacamole Recipe Phil_A_Mignon

  1. Get a clean (non-metallic) bowl.
  2. Finely dice your shallots, dump in bowl, and add a good pinch of kosher salt (this will get the shallots sweating their wonderful sweet juices).
  3. Take your jalapenos, cut them lengthwise, seed them, remove the white pith.
  4. Now, heres the important part: Cut the jalapeno halves in quarter-inch strips.
  5. Lay the strips flat and, one at a time, take a very sharp knife and remove that membrane of the pepper that looks like tiny blisters filled with water, leaving only the meat of the pepper.
  6. Take those strips, dice them as finely as possible, throw in bowl, give a quick stir.
  7. Zest both limes thoroughly and throw in bowl.
  8. Cut lime in half and put aside.
  9. Take that bunch of cilantro and cut off only the very bottom of the stems ( ).
  10. Wash and spin the cilantro.
  11. Then mince entire bunch and throw in bowl.
  12. (Better option: If you have a mortar and pestle, pulverize the cilantro into as close to a paste as possible and throw in bowl.)
  13. Cut your avacados in half, pit them, scoop out the flesh with a spoon, throw in bowl.
  14. Heres the key: Do the above (cutting/scooping the avocados) and then juice the one lime over everything in the bowl as fast as possible, to prevent the avacados from oxidizing.
  15. Ive listed 2 limes in the ingredients in case you want more twang in your guac.
  16. Ive always preferred one, but its your guac.
  17. Mash everything with a potato masher to a semi-chunky consistency.
  18. Crush some pepper and add more salt to taste.
  19. Add the juice from some or all of that second lime if necessary.
  20. If using this hot sauce, add very little at a time as it is very powerful.
  21. What I love about this sauce is that it imparts a heat that sneaks up on you after you appreciate the wonderful flavor of the guacamole.
  22. Tabasco and others start to make guacamole taste too much like tabasco; this sauce doesnt do that.
  23. If you want no heat at all, thats fine, just omit this part.
  24. Guacamole is better after one night in the fridge in an airtight container (cover surface with plastic wrap).
  25. Guacamole, while it may discolor, is good for about 4-5 days from this point.

avacados, shallots, limes, handful of fresh cilantro, peppers, kosher salt, mowatts private

Taken from www.chowhound.com/recipes/fresh-vibrant-guacamole-11586 (may not work)

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