Recipe

Starkers Guacamole Recipe

	Plot_thickens / All my dishes 1 year, 4 months ago Starkers Guacamole. Only what's necessary, nothing that isn't. This has won seven 1st-place Salsa Contest prizes. YEAY!! Prep:5m Servings:8	Plot_thicke
	guac mexican easy winning clean simple

Does this look good? Yeah! / Nope

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Ingredients

2 fresh ripe avocadoes

1 fresh lemon or 2 limes

salt

1-4 cl garlic garlic

chips (talk to your local taqueria, if they fry their own get them instead of the bagged ones. They'll be lighter, crisper, and cheaper)

Directions

With really good ingrediants and focus, your guac will come across as clean, complex, balanced, and full. This is the basis for all other guacamoles and is really what I come back to over and over again.

Skin the garlic and squish into a bowl; squeeze a little lemon into it and toss in a pinch of salt. Mash thoroughly with the back of a fork to create a homogenous, thin, even, smooth paste. Hold a little of each ingrediant back to adjust with later.

Skin and pit avocadoes and put most of the flesh into the bowl and fold thoroughly so the chunks are covered and then mash briefly with the back of a fork. It should be wonderfully chunky, the chunks are so the best!

Whip out a chip or whatever you're tasting this on and go for it. It should be BRIGHT with lemon, DEEP with garlic, SHARP with salt, and RICH with avocadoes. Adjust seasonings. Try not to cry with joy after you've balanced the salt in your Starkers Guacamole. :)

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Comments

krumkake 1 year, 4 months ago said:
Guacamole the way it was meant to be - I agree, simplicity in this is the best...why cover the devine taste of the avocados (except with the necessary garlic, of course).

carterl 1 year, 4 months ago said:
This is exactly the way I've always made mine! I like to add a little Texas Pete or Tabasco to kick it up a little!

chefwithtaste 1 year, 4 months ago said:
You're right "This is the basis" for a great guac. I like to add 1 Tbl. of my fresh salsa. Just to add other burst of flavors. Thank you for posting. You got my 5.

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Alterations

barbiemensher 8 months, 4 weeks ago said:
Ok, THIS is what I have always referred to as guacamole. It's how my mom made it for us and it's the version I always go back to. There is only one thing I would mention - the enzymes in garlic have a very strong chemical reaction to the fat solids in avocado so you really don't need that much to get a great effect. In fact, I save the tiny under developed cloves that cling to the centre of the garlic head to use in my guac. It may not look like much (usually I scrape barely a finger tip's worth from the garlic press) but it spreads through the guac like wild fire. If you eat it all right away then using more is no big deal, but if there are to be left overs or if you make it more than one hour in advance to serve later, the tiniest amount will do and it won't overpower the other flavours. I also add a dash of cayenne to mine for subtle heat but that's not really necessary. Either way, this is still my fave version. Good on you!

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