Previously I said that I am a guacamole purist; I only like lemon juice and a little salt. However, I might just be changing my tune. I was on Chiptole’s website this week (for who knows what reason) and they had their guacamole recipe. (They call it guac, but I am absolutely banned from calling it that in my house. Guac sounds like something a sick pterodactyl says.)
I gave it a try and I LOVED IT!!!
I still love my simple guacamole, but this is a little fancier. Add in red onion, jalepeno, lime juice and cilantro. And of course salt. Always salt.
Some day I’ll try it with lemon juice instead of the lime juice. That might be the grand slam home run suberbowl of guacamole. I’ll let you know.
Have you ever purchased an avocado that you felt was just the right amount of squishy, only to open it up and find that it was over ripe? I have and it sucks.
A while ago I saw a tip for choosing a ripe, but not overripe avocado. I’ve been using this little tip and it’s been pretty spot on. The key is looking under the stem.
Pop the stem off and if it is green and fresh looking, proceed. (If the stem doesn’t come off easily, it’s probably not ripe enough.)
If it’s brown, then the inside is probably mushy and likewise brown. Steer clear.
Both of these avocados yielded to gentle pressure when squeezed, but one was beautiful and one was a gross disaster.
Try this next time and maybe I’ll save you from avocado sadness.
Now on to the feature presentation.
You will need to chop finely some red onion, jalapeno and cilantro. Squeeze a lime and get some kosher salt. Yeah and I guess you’ll want avocados.
Mash the avocados with a fork. (Aren’t those beauties???)
Add in all the other stuff.
Stir it all around.
Eat it on a chip.
Or add it to your Chipotle style salad. (It’s extra.)
Chiptole (I added a bit more salt and lime juice)