Wednesday, March 31, 2010
"Cori," I called the other night through a mouth full of chips and guacamole, "we're going on a diet this summer."
"Um, ok," came the skeptical reply. (I'm not really the dieting type.)
"An all-guacamole, all-the-time diet," I finished.
"Ok!" Cori said happily. (She's not really the dieting type either.)
Cary and I first had Cori's guacamole a few summers ago when we all lived together in a different house with additional housemates, including one from Nogales, Arizona. This guy was having a bunch of Latino friends over for an asado, or Mexican-style barbeque.
"I make good guacamole," Cori volunteered.
The rest of us, all from the Southwest or Southern California, were most incredulous. This girl from New York probably had never even tasted good guacamole, let alone made it. Did they even have avocadoes on the East Coast?
And then we tasted it. And it was the best guacamole any of us had ever had.
The funny part is that if she had told us her secret ingredient, we might never have let her make it for us in the first place, and that would have been very sad indeed. So take our word for it - this guacamole is delicious and incredibly addicting, traditional or not.
This is more of a method than a recipe - start with these proportions and then add more of whatever you think it needs to make it delicious. That means have more of each thing on hand than you need (i.e., 4 avocadoes instead of just 3) in case you need extras.
3 ripe avocadoes, peeled and cubed
1/4 of a white or red onion, minced
A large pinch of Kosher salt
Juice from 1/2 a large or 1 small lime
A splash of balsamic vinegar (seriously! Just try it!)
Mash avocadoes together with a fork in a bowl. Add onion, salt, lime juice, and vinegar and stir well. Taste (copiously) and add more of whatever it needs - onions if it needs more sharpness, salt if it's too bland, lime juice if it needs to be brightened up or vinegar if it needs more sourness, another quarter of an avocado if the other four flavors are too strong.
Eat on chips, chicken, steak, fish, shrimp, rice, in burritos or tacos, on baby carrots, bell pepper slices, spoons, fingers, or with anything else that sounds good.