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Homemade guacamole
From the Kitchen of the 225 Club
Guacamole is one of the easiest to make and most satisfying tailgate dips available. You can whip together a batch in a matter of minutes.
Here's how the CHFF crew does it. Seriously, it's better than any guac you'll buy in the store.
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1 Tablespoon chopped onion
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1 Tablespoon chopped jalapeno (most people remove the seeds, but you can keep them in there - the seeds usually hold a lot of heat. Or, for a real spicy dip, use a pinch of habanero pepper, seeded and cut into very tiny pieces)
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1 Tablespoon chopped cilantro
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1/2 teaspoon sea salt
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2 ripe avocados
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1/2 cup peeled, seeded and chopped tomatoes (if you can’t be bothered, you can use a tomato without peeling or seeding it first)
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1 teaspoon lime juice
In a molcajete (a Mexican mortar and pestle made from lava rock), mortal and pestle and food processor, work the onions, jalapenos, cilantro and salt until coarse. Halve and pit the avocados. Scoop the flesh into the onion mixture (simply slide a spoon or rubber spatula between the flesh and skin and the flesh will come out easily). Pulse gently in the food processor or, with a spoon, gently mix the avocado with the onion mixture (it’s best to use a wooden spoon as a metal spoon can oxidize the avocado). Add the tomatoes and lime juice and mix by hand. Serve with corn chips or soft heated corn tortillas.
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