Not the way you’ve had it before...
Obviously everyone thinks their guacamole is the best… Of course it’s not! Coming from California and summers in Mexico, I’ve had my share of Guacamole’s… this one is the one that is simple, beautiful, and usually it’s devoured instantaneously.
For 6-8 people
- 6 avocados - NEVER USE anything that’s turned brown, it’ll turn everything else - Keep the seeds to keep the guac til ready.
- 2 cups diced tomatoes - A variety or at least 2 different types
- ½ Small white onion-
- ½ Shallot - minced
- 1 garlic clove
- 1 Poblano chili -seeded & minced
- 1 Jalapeno seeded & minced
- 2 cups chopped Cilantro
- 1 ½ cups lime juice
- 1 Tsp Olive oil
- Plenty Salt
- ½ Tsp White Pepper
- 1 Tsp Cumin
- 1 Tsp Coriander
Other versions can at best be viewed as a spread or a dip. This version is a topping, a side, an accompaniment, something to relish on its own and/or enhance another dish.
Above with Pork Tinga
First the lime juice. Put in a bowl ready for the avocado.
Avocado… Cut in half, pull out the seed, dice, remove any brown spots, soak in lime juice… entirely.
Make onion paste. Blend the white onion (not shallot), garlic, cumin, coriander, and olive oil into a thick paste.
Mix the tomatoes and all other ingredients together as a pico.
Stir in the onion paste to the pico.
Squish ½ the avocados, and leave half hole chunks into the pico.
Taste for Salt and acid… you’re done.
Leave the seeds in the bowl until service - if a large bowl leave it so it will hold even during service. Keep in the refrigerator until service.