*crispy waffle*

Last week I was in the grocery store grabbing stuff for making tacos (we do tacos stuffed with a chicken/chile/potato mixture courtesy of an old Rick Bayless recipe, sounds odd, yes but is totally delish) when I noticed green stuff next to the jars of salsa. It was jar guacamole, and it was something I hadn't noticed before. For whatever reason, I was fascinated: avocados can't possibly taste good out of a jar. I wasn't interested enough to invest in it just out of curiosity (something I often end up doing in the grocery store) and instead I grabbed the usual avocados instead.

The main reason that the jar-o-guac mystified me is because guacamole is so easy to make. I guess there are fancy lots-of-ingredients guac, but I prefer the simplest kind that you slam together right before eating. Mine has 4 ingredients: avocados, red onions, salt and vinegar. White wine vinegar works great, so does palm or rice vinegar. The onions don't even have to be red onions. If you have scallions on hand (and you probably will for the tacos anyway) use those, or even shallots, just not yellow onions. And kosher salt or sea salt is best because the texture is a bit crunchy. The only really important thing is that the avocados are ripe. If when you squeeze one at the store and it's the texture of a baseball, then it's not ripe yet-- don't use it that day. It should be a bit soft, but not too soft. And I don't care about the specific breed of avocado, a ripe one of any sort will taste good so don't spend a fortune on a Haas one or whatever, especially if it is out of season.

And maybe I'll try and post that chicken tacos recipe one of these days.

I love guac
makes about 3/4 cup guacamole

Ingredients
1 medium avocado, very ripe
1/2 small red onion, minced
1-2 tablespoons white wine vinegar
Salt to taste

Halve the avocado and remove the pit. Scoop out the flesh into a medium bowl.
Put the minced onion in a small sieve and run it under cold water. (This keeps the onion from being too sharp.) Shake off the excess water and add it to the avocado.
Mash the mixture with a fork, adding 1 tablespoon of vinegar and a couple pinches of salt. Stir and taste, adding more vinegar if necessary.
Serve with tortilla chips, or tacos, burritos, whatever!

Labels: recipes, the savory and salty

posted by sheryl | 3:40 PM |

Please spread the word: test avocados at the store by gently pressing on them right near the stem break-off, near the top. I am TIRED of buying avocados that have been ravaged by black-brown finger-pattern bruises on their tender insides. AVOCADO CONSIDERATION, people, please!

P.S. I love your site and I'm trying your waffle recipe tonight/tomorrow! Maybe I can finally blow the dust off my villaware and make it purr.
By

Jen 2/8/08 11:20 PM

hi sheryl...i make guac just like yours, except i use lime juice instead of vinegar (also added benefit of keeping it greener a bit longer--if it lasts that is!). love, sydnia
By

Anonymous 2/9/08 4:45 AM

Mmmm that looks awesome! Too bad its not in the Singaporean culture to have much of it.

Amelia
http://curiousfoodie.wordpress.com
By

Anonymous 2/9/08 3:37 PM

Hi Jen--
Thanks for the tip! I will remember not to manhandle the avocados. Sometimes I buy them from the fruitstand nearby, and they actually ask, "Are you using it today, or do you need it tomorrow?" and give the appropriately ripe avocado. A much better system!
Sydnia: Yes, I forgot to mention that in my post! I sometimes use lime as well, but the vinegar comes from my 'filipino' taste. I will be sure to add that as an option to the recipe!
By

sheryl 2/10/08 12:44 PM

i usually use lemon juice and sometimes put in cilantro, onions and tomato too. i read a story about someone's mom's recipe that was nothing like traditional guac but its really funny.
By

jeremypb 2/13/08 4:51 PM

I love guac, too! My recipe is just as simple but I'm not a huge fan of raw onion so I add some minced garlic, cilantro, and lime juice rather than vinegar. And of course, salt and pepper! Happy valentine's day!
By

Nicole 2/14/08 9:18 PM