Guacamole ala Rick Hughes

with so many shades of green it could be the official dip of Vermont

This is my nephew Rick's recipe that he gave me after he played "Twenty Questions" with me. Needless to say I am an awesome cook because I have a blog on the internet. They don't let anyone jump on Information Super Highway and post anything they want. You need to be an expert. I took my awesome cooking skills and tweaked Rick's recipe a bit since it was scaled for a commercial kitchen. The flavors are all his. I liked the basil and the Sriracha, two things I don't put in guac usually. Make some of these to serve with the guacamole and you too will be able answer question # 20 in the affirmative

I know you already make a mean guacamole. All your friends say so. The real trick is to charge strangers money for it. This guacamole has passed that test.

blowtorch vs tomato skin is an unfair fight

• 3 ripe avocados
• 2 nice tomatoes
• 1 small red onion fine dice, need 1/2 cup
• 1 small jalapeno or other hot pepper very fine dice
• 1 lime zest and juice
• 3 big basil leaves chopped fine
• 4 or 5 nice sprigs of cilantro chopped fine
• 2 teaspoon sriracha (chili garlic sauce)
• 1/2 teaspoon cumin
• 1/2 to 3/4 teaspoon sea salt
• 6 turns of white pepper (I assume you have a white and a black peppercorn grinder) Optional

Mash the avocado in a nice work bowl and mash. I use a potato masher

Peel your tomatoes if you want to show off. I use my blowtorch to blister the skin and then peel. Boiling water works but not as much fun. Quarter the tomatoes and put the insides in a small strainer to catch the seeds. Small dice the flesh and add them plus the reserved juice to the avocados

Add everything else and mix well. Taste and adjust. It will taste better after the flavors meld a bit.

Comments

[R.C.H,]

lovin it g ... i am really glad the guac fits the bill .,.. i hope to see you an chicky on the island for a bit this summer ... consideri ng how you are probably my biggest inspiration it would be a shame for you not to come to a restaurant thast i not only work at but have a title at ... i hope to see you guys soon and be well.