Take me to SoCal Guacamole

There are times when living abroad that my taste buds (and myself) begin to miss the flavors of home. Being from Southern California, one thing I always miss is a good, fresh, chunky guacamole. Outside of being my personal comfort food, it also is great on everything. I mean everything. Steaks, eggs, chips, chicken, nachos, quesadillas…the list could go on forever. I haven’t changed this recipe at all, it comes as I learned it on the job at 16 in a Los Angeles kitchen and I don’t think it can be beat.

INGREDIENTS

3 ripe Haas avocados

1 Red Onion finely diced

3 Roma tomatoes seeded and diced

1 bunch Cilantro finely chopped

1 Lime juiced

3 cloves of Garlic finely chopped (or microplaned)

1 teaspoon Tabasco sauce

1 Jalapeno seeded and finely chopped

1 teaspoon Cumin seeds toasted and ground*

1 teaspoon Coriander seeds toasted and ground*

Salt and Pepper to taste

*store-bought ground is fine

Start by doing all the chopping first and this recipe becomes an easy one-bowl treat. Cut your avocado in half and using your knife, take out the seed. Use a spoon and scoop the avocado into a medium to large sized bowl, try not to break up the avocado too much

I like to get rid of the tomato seeds because they turn the guacamole too runny for my liking. To take out the tomato seeds cut the tomato into wedges and using a small knife, follow the curve of the tomato flesh, this should get rid of most of the seeds. Take the tomato flesh and cut it into strips. Then chop the strips into cubes. Once all chopped, place them into the bowl with the avocado
Toast your cumin and coriander seeds until slightly browned and fragrant and then grind using a mortal and pestle. If using pre-ground spices, just add it to the bowl with your avocado.
As you are making your way through all of the chopping, just start adding everything to your avocado bowl. Once all of your ingredients are in the bowl, mix with a wooden spoon. If your avocado is not very ripe, use a fork to lightly smash it. Season with salt and pepper to your liking.
That’s it! You are done! If you aren’t going to eat your guacamole straight away, put plastic wrap directly onto the top of the guacamole. This prevents any oxygen from touching the surface of your guacamole which means that it won’t start to brown. Store for as long as you can resist not eating it (no more than 5 days)
….AND ENJOY!
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3 comments

  1. Your guacamole is the BEST around and this is a comment from Southern California where we LOVE our guac but yours is the best I have ever had! Send me some now!!

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