Just in time for the 4th of July holiday–a guacamole recipe!
Do you really need a recipe? Probably not but I found myself in need of something that would be impressive since a friend asked me to bring guacamole to a recent party. She dropped off a bag of avocados on my front porch and said “I want you to make the guacamole because if you make it I know it will be good”. I had to laugh to myself because I have never really done much more than mash up some avocados and add a little salsa to it or some lemon juice and I don’t recall ever taking guacamole to a party. I should have confessed but instead I just said “Sure”. Her request automatically raised the bar of what I would have to produce.
My good fortune arrived a few hours before the party when I saw another friend in our neighborhood “village” sitting in the sun out in front of Starbucks. She asked what I was doing that day and offered up her recollection of table-side guacamole service in Cabo. It sounded good to me and of course the ingredients included everything I had just purchased at the store. I ended up using 4 cloves of garlic to 5 avocados but next time I might reduce the garlic by half but it was really good with those proportions.
Cabo Table-Side Guacamole
1 teaspoon olive oil
3 teaspoons kosher salt
3 teaspoons coarsely ground pepper
4 cloves garlic, passed through a garlic press
5 ripe avocados
1 medium tomato, seeded and diced
1/4 cup finely chopped onion
1/2 cup finely chopped cilantro, leaves and stems
1/2 small lemon, juiced
Add the olive oil to a mortar along with the salt, pepper, and garlic. Using the pestle, grind the salt into the garlic. (next time I am going to use the garlic press for half of the garlic and leave the other cloves whole to grind with the pestle).
Remove the skin and pits from the avocados, reserving the pits. Dice two avocados and set aside. Mash the other 3 avocados in a medium bowl using a fork or a potato masher. Evenly distribute the garlic grind over the mashed avocado and mix well with a fork.
Add the diced avocado to the bowl along with the tomato, onion, cilantro, and lemon juice. Combine throughly and place 3 reserved avocado pits into the guacamole, the pits keep the guacamole from turning brown. Cover with plastic wrap until ready to serve, remove the pits prior to serving.