Guacamole (or, My Commensalistic Relationship with Professional Sports.) - Something Edible
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Guacamole (or, My Commensalistic Relationship with Professional Sports.)

Guacamole (or, My Commensalistic Relationship with Professional Sports.)

Abstract: I base a lot of my meals around what I can find on discount at the store. After the nosh glut more commonly referred to as "Super Bowl", avocados are cheap and plentiful; and I can't think of a good reason not to make guacamole.

Purpose: To all of you who don the officially licensed regalia and purchase all the commemorative kitsch that goes with it, I thank you. Understand that you look as silly to me as I must look to you, but that's ok. Your combined purchasing power ensures that I get sweet-ass deals on otherwise pricey eats. After the big game early this February, I scored avocados for fifty cents a piece. Not quite ripe yet, but a couple of days at room temp fixed that. When they were ready to use, I didn't have a lot of time to get creative, but that too is ok, as sometimes old standbys are best. The guacamole I make is of my own design. It doesn't require some goofy powder to assemble, and has a Zen balance of creamy:chunky:tart:spicy.

Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -

  • 2 Tbsp red onion minced (about 1/4 of a medium red)
  • 1 tsp salt
  • 1/4 tsp black pepper fresh ground, please.
  • 1 tsp dried cilantro 2 tsp minced if you're going fresh
  • 1 Tbsp pickled jalapeno slices minced (about 10-15 slices)
  • 2 Tbsp key lime juice
  • 2 avacado Make sure they're ripe.
  • 1 Roma tomato seeded and diced

  • Combine onion, salt, pepper, cilantro, jalapeno, and lime juice in a non-reactive bowl & set aside. De-pit & gut the avocados, then mash the innards with a fork to desired consistency. Stir the onion, salt, pepper, et al into the avocado and finish by stirring in and garnishing with the tomato.

    Observation: It's pretty important to get everything but the avocados and tomato together before prepping those last two items. The 'quick pickle' serves to meld flavors and takes the edge off the red onion. The easiest way to prep the avocado is to split it lengthwise, pop out the pit, scoop out the good stuff & mash with a fork. You want chunks, so don't mash angry. Refrigerating the ripe avocados (ripe being just yielding to a gentle press of the finger) a day before you use them also makes them a little easier to handle.

    Results: In the unlikely event that there is surplus, place a piece of plastic wrap directly on the top of the guac, taking care to avoid any air pockets, for O2 is the bane of guacamole color and flavor (that citrus does more than just make it taste good y'know). You can also freeze guacamole if you need to make a mess of it ahead of time; but again, you'll want to make sure all air pockets are absent. If you are doing the cold-storage thing, it might be a good idea to hold on adding the tomato until after your guacamole is completely thawed (usually a takes a day in the fridge).
    As for applications, this stuff is awesome on fajitas for sure, but frankly my favorite way to consume this guacamole is with some Kansas-made tortilla chips and a rocks margarita.

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