Friday, February 04, 2011
Well, I've been writing about guacamole before, and until fairly recently, this was my favorite recipe. However, in November, on our New York trip, we ended up at Dos Caminos. And their guac was to die for. Luckily, their recipe was easy enough to find, and from that, I developed this.
You have to start with great avocados. Really. That's no easy feat in Sweden - sometimes they're good, and sometimes they're not. And it's not easy to tell from the outside. It's a good thing that even not-super-great guacamole is still pretty darned good.
Mixing onions, jalapeño and cilantro together into a paste really makes the flavors bloom. It's really bright and sparkly, and *very* different from my old recipe. Which is still good, but this one is something else entirely.
3 avocados, very ripe
1 small yellow onion
1 garlic clove
1 large bunch cilantro
1 jalapeño (more or less, depending on how hot you want it)
1 tbsp lime juice
3-5 cherry tomatoes
Halve the avocados. Remove the stone and scoop the flesh onto a cutting board. Using a fork, mash it, along with the lime. Scoop into a bowl.
Cut the top 1/3 from the cilantro bunch - that is, the leaves - chop them, and add to the avocado.
Coarsely chop onions, garlic, the remaining cilantro and the jalapeño. Put in a food processor and mix into a smooth paste. (If you want to be more authentic, feel free to use a pestle and mortar. Me, I like the processor.)
Add this to the avocado.
Cut the tomatoes into quarters, and remove the seeds. Cut into very small dice, and stir into the guacamole. Season with salt, pepper and perhaps a bit more lime.
Recipe in Swedish: