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 The Information Super Highway and post anything they want. 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.
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.