Wednesday, June 4, 2008

Jason's Guacamole

Jason always says that I'm the one who taught him how to cook, but I suspect he was a pretty good cook before I ever knew him. He showed me how to make guacamole and I honestly don't think you'll find one that's tastier than this. This is why I asked him if I could share it. It's so delicious! I could tell you how to make it, but it's more fun to let HIM tell you. Thanx Jason!

8 avocados
2 jalapeno peppers, seeded, deveined, and finely chopped
4 Tbsp fresh chopped cilantro
1 small tomato, chopped and rinsed (so as to remove seeds and goo)
¼ small red onion, finely chopped
Juice of ½ lime
4 tsp Kosher Salt

Scoop out the avocados into a bowl big enough to fit 8 avocados and a bunch of other stuff. Using 2 spoons, mash the avocados into large chunks. (don’t over-mash them, as they will get smoother as you stir in other ingredients)
Add everything else except the lime and salt. I use the Cass Quaile method with this recipe. If I feel like a lot of onion, I add more onion. If I’m not feeling the cilantro, I use a little less cilantro. Your avocados are never going to be the same size as mine (I have HUGE avocados!!) so you’ll need to play with the other ingredients each time you make this to get the proportions right.
Once all the other stuff is mixed in, add lime juice and salt to taste. I like a buttload of salt, but if you’re using especially salty corn chips, you may only want half a buttload.

Conversation with Jason:
Jason: When you put it in a serving dish, garnish with the avocado pits. This not only looks fancy, but it keeps the guacamole from browning too quickly.

Joey: Ok, when you say "garnish with the avocado pit", you mean the big stone in the center, right? How does one garnish with a big rock? And how does it keep anything from turning brown? The citric acid from the lime juice will do the same thing, so I'm wondering where the stone comes into play.

Jason: Yep, the big stone in the center. By garnish, I just mean put it on top of the mound of guac to make it look fancy. Or sometimes I’ll take all the pits and place them around the edges of the bowl. I think I saw it on a cooking show. Or an episode of Gilliagan’s Island. I guess since the pit is where all the nutrients were when it was alive, there may still be some that act as a preservative? Kinda like leaving the root thing on a head of lettuce to keep it fresh longer. The lime juice does that also, but I guess it’s an extra measure. It may be all lies, but I stick to it. Feel free to change the word garnish to “ass it up with a big brown pit” if you’d like. Or skip it.

Tip from Joey:
I like to serve this with the tortilla chips that have "a hint of lime", but you can serve it with whatever chips you like. So, when I make it, I usually go with a little less than a whole buttload of salt.
For the picture, I decided to go with a simple cilantro garnish, but if you really want to, you can ass it up with a big brown pit.


Anonymous said...

This stuff is addictive...and the play-by play converstation is HYSTERICAL!!! I love you guys!

Anonymous said...

Omg "ass it up" is making me laugh out loud.

Nancy Cecilio said...