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I am a true guacamole snob ...seriously most of the recipes you find are really avocado dip ..not guacamole ...I can not believe what people put into a bowl and call it guacamole...I have even seen it with lettuce in it...I know all these ways taste good ..but please....
guacamole in its true form is very much about the avocado ..
once you put sour cream or mayo in it ..it is dip ...dip is good ..I love dip ..I make dip ...but dip is not guacamole ...
so I really want to share what I think is the most sensual and delicious way to prepare an avocado...true guacamole...and it is an art not a science ..it is sensual and natural and should be a whole body thing ....
to start you will need to get yourself a mortar and pestle
..people buy all kinds of crap for their kitchen but this I (and I bet anyone here who has learned to really use one) can tell you is one of the most versatile, economical and flavor producing items you can use in your kitchen ..it takes your energy is not a machine and when you make something with it ..you are part of what you made ...I really believe that!
this particular one was the first one I ever bought (about 15 years ago) it is virtually indestructible does not hold on to odors easy to clean and found in most Latino and Asian Markets for about $25 (you could order it online but then you would not get to go to a cool store and buy it for yourself)
you can use it for pesto and guacamole and also use it to crush spices for curries and make the best cracked pepper you will ever try! this is not the authentic mocajete that is for guacamole ...but if this is your first time buying one.. then you should buy a multipurpose one I think ..then you can branch out ...like I did ...now I have all kinds of them for all kinds of reasons ..I even have a small marble one for grinding saffron!
ok here is the authentic mocajete (sp?) that is used for guacamole ..I have one of these and that is all I use it for ..it is fantastic and the texture of your final product is impeccable they run about $10-15 and found in Latino/Mexican food markets or I have seen them in the Mexican food sections of grocery stores actually..
Ok here you go ...
you need perfect avocados, they need to be perfectly ripe NOT MUSHY!!! I get angry when I see grocers label mush avocados as "perfect for guacamole" NO NO NO
those are garbage!!!! they should be like a peach firm just evenly soft ...use the oilier Hass avocados or similar
for each avocado you plan to use find an equally fresh pump juicy clove of garlic do not make this if you can not find nice fat fresh garlic peel them and enjoy how perfect they are for a moment
you will also need some real New Mexican ground red chile (Chimayo is the best but you can use any kind) do not use chili powder for this ..it has other spices in it....you can find good ground chile at most Latino markets
Kosher salt ...I can not stand to use that salt in the round blue container ..it sucks when it comes to making things taste good I am sorry! for this kosher or a mild sea salt is exactly what you need to enhance the flavor of this wonderful fruit
cut 1/2 of a lime for each avocado, try to use Key limes if you can ... but any tiny juicy lime is good ..also at Asian and Latino markets you can find the good limes (..please please please do not pre-squeeze them or keep them in the fridge limes grow in warm places for a reason if you put them in the fridg they are ruined)
ok I think we have everything assembled?
take the garlic and put it in the mortar...the important thing to know is that you have to work it baby ..do not pound it ..do not bang it ..do not twirl it...use a gentle but firm kneading motion ..you are turning this into an even paste that exudes flavor you will never get by using a garlic press ...a knife or whatever ...this is the way to really release garlic ...
when you have this paste ...you will know ...so just keep going ...a little more even ...
now you may put 1/2 of a peeled pitted avocado in the pestle right on top of the garlic ...again...work it ...go slow ...easy ....a little at a time ...what is worth working for is worth having ...so sip some water...give someone a kiss.....play some music...move your asss and dance while you mix each half of avocado into the garlic ..they should slowly meld and become one ....your texture should be even but should not be smooth ...it should be the texture you want and with some practice and desire you will perfect your own signature texture
now add the salt about 1/3 tsp to each avocado you do not want to taste the salt remember you want to taste the avocado......mix it in with the same motion you have been using ...sprinkle your chile in now and watch your color change a bit... about 1/2 tsp to 1 tsp per avocado you want to hint at the spice have a little bite but not have it be the predominant flavor ...you are accenting your avocado not overwhelming it ...
last but not least ..is the lime ... ( if they are tiny limes 1/2 -1 per avocado is enough) while working your guacamole add the juice a squeeze at a time ...
when the lime juice is mixed in and you are content with the texture ....you may now taste..there is only one way to taste this and it is NOT on a spoon...
you must ....
take your middle finger and scoop a big lump of it ..as much as your finger will hold ...right out of the mortar and pestle and into your mouth ..roll it aorund with your tongue .feel it ...taste it ....there my darling is the reward for your efforts..absolutely perfect guacamole
...oh and honey .....please ...if someone is with you ...take another scoop with the same finger and feed it to them while you yourself are still embracing the flavor and texture of this amazing dish ...look directly in their eyes ....and ..well the rest is up to you .....
my I should get busy if I am making this today don't you think?
wow and people think Atkins is about bacon and eggs
guacamole in its true form is very much about the avocado ..
once you put sour cream or mayo in it ..it is dip ...dip is good ..I love dip ..I make dip ...but dip is not guacamole ...
so I really want to share what I think is the most sensual and delicious way to prepare an avocado...true guacamole...and it is an art not a science ..it is sensual and natural and should be a whole body thing ....
to start you will need to get yourself a mortar and pestle
..people buy all kinds of crap for their kitchen but this I (and I bet anyone here who has learned to really use one) can tell you is one of the most versatile, economical and flavor producing items you can use in your kitchen ..it takes your energy is not a machine and when you make something with it ..you are part of what you made ...I really believe that!
this particular one was the first one I ever bought (about 15 years ago) it is virtually indestructible does not hold on to odors easy to clean and found in most Latino and Asian Markets for about $25 (you could order it online but then you would not get to go to a cool store and buy it for yourself)
you can use it for pesto and guacamole and also use it to crush spices for curries and make the best cracked pepper you will ever try! this is not the authentic mocajete that is for guacamole ...but if this is your first time buying one.. then you should buy a multipurpose one I think ..then you can branch out ...like I did ...now I have all kinds of them for all kinds of reasons ..I even have a small marble one for grinding saffron!ok here is the authentic mocajete (sp?) that is used for guacamole ..I have one of these and that is all I use it for ..it is fantastic and the texture of your final product is impeccable they run about $10-15 and found in Latino/Mexican food markets or I have seen them in the Mexican food sections of grocery stores actually..
Ok here you go ...
you need perfect avocados, they need to be perfectly ripe NOT MUSHY!!! I get angry when I see grocers label mush avocados as "perfect for guacamole" NO NO NO
those are garbage!!!! they should be like a peach firm just evenly soft ...use the oilier Hass avocados or similar for each avocado you plan to use find an equally fresh pump juicy clove of garlic do not make this if you can not find nice fat fresh garlic peel them and enjoy how perfect they are for a moment
you will also need some real New Mexican ground red chile (Chimayo is the best but you can use any kind) do not use chili powder for this ..it has other spices in it....you can find good ground chile at most Latino markets
Kosher salt ...I can not stand to use that salt in the round blue container ..it sucks when it comes to making things taste good I am sorry! for this kosher or a mild sea salt is exactly what you need to enhance the flavor of this wonderful fruit
cut 1/2 of a lime for each avocado, try to use Key limes if you can ... but any tiny juicy lime is good ..also at Asian and Latino markets you can find the good limes (..please please please do not pre-squeeze them or keep them in the fridge limes grow in warm places for a reason if you put them in the fridg they are ruined)
ok I think we have everything assembled?
take the garlic and put it in the mortar...the important thing to know is that you have to work it baby ..do not pound it ..do not bang it ..do not twirl it...use a gentle but firm kneading motion ..you are turning this into an even paste that exudes flavor you will never get by using a garlic press ...a knife or whatever ...this is the way to really release garlic ...
when you have this paste ...you will know ...so just keep going ...a little more even ...
now you may put 1/2 of a peeled pitted avocado in the pestle right on top of the garlic ...again...work it ...go slow ...easy ....a little at a time ...what is worth working for is worth having ...so sip some water...give someone a kiss.....play some music...move your asss and dance while you mix each half of avocado into the garlic ..they should slowly meld and become one ....your texture should be even but should not be smooth ...it should be the texture you want and with some practice and desire you will perfect your own signature texture
now add the salt about 1/3 tsp to each avocado you do not want to taste the salt remember you want to taste the avocado......mix it in with the same motion you have been using ...sprinkle your chile in now and watch your color change a bit... about 1/2 tsp to 1 tsp per avocado you want to hint at the spice have a little bite but not have it be the predominant flavor ...you are accenting your avocado not overwhelming it ...
last but not least ..is the lime ... ( if they are tiny limes 1/2 -1 per avocado is enough) while working your guacamole add the juice a squeeze at a time ...
when the lime juice is mixed in and you are content with the texture ....you may now taste..there is only one way to taste this and it is NOT on a spoon...
you must ....
take your middle finger and scoop a big lump of it ..as much as your finger will hold ...right out of the mortar and pestle and into your mouth ..roll it aorund with your tongue .feel it ...taste it ....there my darling is the reward for your efforts..absolutely perfect guacamole
...oh and honey .....please ...if someone is with you ...take another scoop with the same finger and feed it to them while you yourself are still embracing the flavor and texture of this amazing dish ...look directly in their eyes ....and ..well the rest is up to you .....
my I should get busy if I am making this today don't you think?
wow and people think Atkins is about bacon and eggs
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