Hi, friends! Don’t you just want to stick your face into this bowl of guacamole? No? Just me? Well, it really is delicious… Andy and I had this for dinner tonight along with grilled skirt steak fajitas and deep fried plantains with crema (!) It was a happy night in the ole Arizpe household. Side note- why was this the first time I’ve fried plantains? They are so, so tasty.
When I was growing up my mom would occasionally make guacamole with one of those seasoning packets they stock in the produce section next to the avocados, and oh man! We would go wild for it! Not to knock the seasoning packet, but this guacamole is so much better. It’s loosely adapted from Rick Bayless, with way more lime and no tomatoes. If you don’t have a go-to guacamole recipe, I humbly present this for your approval:
- 2 large avocados, diced large
- 1/2 small onion, diced finely (about 1/4 cup)
- 1 clove garlic, minced
- 1/2 jalapeno or 1 serrano, seeds removed, minced
- 1 handful cilantro, minced (about 1/4 cup)
- 3-4 tablespoons lime juice (from 1-2 limes)
- 1/2 to 3/4 teaspoon kosher salt (to taste)
- Put the diced avocado in a small bowl and mash half-assedly with a fork. You want it to be a little chunky so as to distinguish itself from the guacamole that comes out of the Taco Bell caulking gun.
- Add in the rest of the ingredients (onion, garlic, jalapeno, cilantro, lime juice, and salt) and stir to combine. Taste and adjust seasoning. If it seems flat, add more lime or salt or both.
- If you’re not serving it immediately, press a piece of saran wrap onto the surface of the guacamole and refrigerate.
Also, just for fun, here’s the cast of characters and (bonus!) a hot little pic for you meat lovers:
In case you were wondering, this is just a piece of skirt steak, seasoned with kosher salt and pepper, and grilled until nicely charred over a charcoal fire.