Recipe: Luxurious Guacamole

So, my roomie and I just started getting local, organic produce from our CSA.  And I absolutely love it.  And part of doing that, we’re not only incorporating more fresh fruits and vegetables into our diet, but it is giving me something to base a meal around.  I love, also, that we are supporting local farmers in the process.

In our first bin that we received, one of the little goodies was two avocados.  Now, I love avocado.  My roommate…she’s been pretty reluctant about them.  I asked her if I made a guacamole if she would eat it.  She said she would at least try it.  So, I hunted online for some recipes and then it occurred to me that if anyone was going to have exceptional guacamole, it was going to be Rick Bayless.

So, I discovered a recipe for guacamole three ways.  And I ended up choosing one that would have a  little kick to it.  The only ingredient that I didn’t receive in my CSA bin or already have on hand for the guacamole was the Serrano chile I went out to buy.  But what emerged was a guacamole that my roommate absolutely devoured.  I have Rick Bayless to thank for that…my local CSA…and one chile.  Go ahead…try it.

Recipe: Luxurious Guacamole

Servings: 4-6
Time: Prep 15 minutes

Ingredients:

• 2 medium ripe avocados
• 1 clove garlic, peeled and finely chopped or crushed through a garlic press
• Salt
• Fresh hot green chile to taste (I like 1 Serrano or ½ to 1 jalapeño), finely chopped
• 1/4 small white onion, finely chopped
• 1/2 medium tomato, chopped into 1/4-inch dice

Directions:

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again.  Twist the halves in opposite directions to free the pits and pull the halves apart.  Dislodge the pits, then scoop out the avocado flesh into a medium bowl.

Mash the avocado with a large fork or potato masher.

Stir in the garlic and about 1/2 teaspoon salt, plus any other sets of ingredients you’ve chosen.  Before adding the white onion, rinse it under cold water and then shake well to rid of of excess moisture before adding it to the avocado.  (This reduces the risk of having onion flavor overwhelm the guacamole).

Taste and season with additional salt if appropriate.

If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—preferably not more than a few hours.

~*~*~

I never thought I would see the day that my roommate ate guacamole.  But she absolutely loved this stuff.  Devoured it.  Scoop-for-scoop she loved it.  Like I said…if you want to to guacamole right, turn to an expert like Rick Bayless.  He’ll lead you to the promised land of mashed avocado goodness.  Go ahead.  Mash it, mix it, and get creative.  But enjoy it.

We layered some between two gluten-free spinach tortillas and added some cheese to make quesadillas, and then enjoyed the rest with gluten-free blue tortilla chips.