I love guacamole. I love guacamole with my Friday martini.
And like my homemade bagels, I like my homemade guacamole much more than
restaurant and store-bought executions. Flavor has something to do with it, but
so many people overlook the importance of texture in foods.
I like lumpy. Lumps in food like mashed potatoes and
guacamole are like little bonus packets of amplified flavor. They titillate the
tongue and are a relief from the tedium of smooth. Even when the flavor’s not
bad, I’ve never warmed to the spackle-like texture of most restaurant and
supermarket guacamoles.
So here’s how I do it.
- · Scoop out two very ripe avocados (a little brown in the flesh is okay).
- · Gently mash in a bowl until lumpy-smooth.
- · Add some chopped cilantro leaves (I like a lot of cilantro); half a medium tomato coarsely chopped (the less ripe, the more finely it needs to be chopped); a long squirt of lime juice (bottled is fine); two minced garlic cloves, a squirt of sriracha (as much as you can stand), salt and pepper to taste
- · Stir it all up—the different colors and lumpy consistency are quite beautiful.
Serve with tortilla chips and well-chilled super-dry
Beefeaters martinis. Or for you non-drinkers, a nice lager will do.
That’s it. I’ll post a photo the next time I make
guacamole—it’ll spark excessive salivation.
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