Seems like the craziness is slowing down and I’ve actually had some time to play in my kitchen, which has been a very welcome relief. Of course, I forgot to take a photo of this, but you know what guac looks like, yes? 🙂
I made this for a neighbor’s cookout yesterday, basing it loosely on Alton Brown’s guacamole recipe. Despite having less-than-stellar avocados to work with, it was pretty darned good, and gobbled up pretty quickly at the party. Best of all, it took all of seven minutes to put together, which isn’t a whole lot more than I’d spend opening a package of the grocery store stuff and stirring it up before serving.
I left my guac pretty chunky, as that’s how I like it. If you like yours on the creamier side, just whir up the avocados a bit and then add the tomatoes at the very end, when the green stuff is just shy of the consistency you like. Simple. To make this, you’ll need:
2 Haas avocados
About 1/4 cup sweet onion (I used about a quarter of a large Vidalia)
1 clove garlic, peeled
4 or 5 Campari tomatoes (use two or three plums if you can’t find the others)
A pinch of ground cumin
The juice of 1 lime
About 1/4 cup cilantro leaves
Cut your tomatoes in half around their fat side (so you get a stem end and a bottom end). Gently squeeze them over your garbage can until the seeds plop out. Then finish quartering the tomatoes and set them aside.
Put your onion and garlic into a food processor and pulse until they’re finely chopped. Put the tomatoes in and give them a whirl to start chopping. Scoop the avocado out of its skin, and then add it and the rest of the ingredients and pulse to your desired consistency. Stir with a spoon to make sure the lime juice gets all through the dip (it’ll keep the guacamole from turning brown). Transfer into a bowl, cover with plastic wrap (pressing it down so the wrap actually touches the dip), and refrigerate for at least an hour before serving.