It’s Guacamole season and most kitchens in different parts of the world are getting excited with the expectation of reloaded culinary skills from chefs exploring the amazing waters of Guacamole recipes. Life can’t be any better. One of the very unique attractions of guacamole is, its requirements for a few ingredients but what makes the difference is the technique, the process. Well, would you like to up your guac game for the season?
Although very simple to prepare, you would be surprised to find some celebrity chefs shying away from the responsibility of preparing this amazing dish, especially for a gathering of more than two people. One simple mistake and you completely eff up the guac. My heart melts every time I take a stroll online in search of wonderful guacamole recipes. The creativity invested by different guac enthusiasts is impeccable. I would share with you my recent experiment at putting together a good guac with aggressively-flavored ingredients and tons of salt. Yummy!!
2 ripe avocados
1/2 teaspoon Kosher salt
1 Tbsp of fresh lime juice or lemon juice
2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
A dash of freshly grated black pepper
You need ripe but not over ripe avocados. Grip the avocados gently and cut in twos. Detach the seeds and scoop out the flesh with a blunt knife or a spoon. Drop the scoop into a bowl.
Mash with a fork
Once you are done scooping the avocados, then gently mash the avocados and always remember that texture is key.
Add salt, lime juice, and the rest
Sprinkle salt and lime. The lime helps delay the avocados from turning brow and also creates balance. Natural pink Himalayan salt and natural sea salt have far more trace minerals and no anti caking agents, so are far superior as far as nutritional content goes. Add the remaining ingredients one after the other to your desired quantity, starting with chili peppers.
Cover and chill for a while
Cover the container with a plastic wrap well enough to avoid air penetration. Any mistake of air reaching it at this point would turn the guacamole brown. Refrigerate for a while until ready for serve. For better flavor, if you are going to add chopped tomatoes, don't do it until you are ready to dish them out.
What a simple process, right? Until you try it and aim for a particular flavor, you will never know how delicate the process is.