Gringo Guacamole

Dios mio. Una cuchara, por favor.

Dios mio. Una cuchara, por favor.

We would eat guacamole with a spoon if it were socially acceptible, but alas people tend to stare when you walk around mowing down a mixing bowl of mashed avocados. Luckily, this recipe is simple enough to whip up in about five minutes, making it easy for sudden jonesings for Mexican, munchies, or well-planned snacking. Keep it simple, and so help me if you use cilantro (sorry, that was Jake, he’s cilantro-averse).

Equipment Needed: Mixing Bowl or Storage Container, Large Fork, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 4

Suggested Wine Pairing: Sangria, Bloody Maria (we know it’s not wine, just go with it)

Suggested Beer Pairing: Negra Modela, Corona, Michelada

Ingredients:

  • 3 large avocados (usually about $2.50 each)
  • 3 cloves of garlic ($2.99 lb)
  • 1 lime ($.50)
  • 1 TSP cayenne pepper ($3/bottle)
  • Frank’s Red Hot to taste ($2.99/bottle)

Preparation

  • Slice each avocado down the center lengthwise and twist the halves apart. To remove the pit, tap your knife edge into the center until it’s wedged in, then twist the knife away from you to dislodge the pit from the flesh. Scoop the avocado flesh into your bowl/container.
Hack out the pit, but please watch your fingers.

Hack out the pit, but please watch your fingers.

  • Peel and mince the garlic cloves and add to the avocado.
  • Toss in the juice of one lime, the cayenne pepper and a few dashes of Red Hot (we use a tablespoon or so). Mash the avocado with a large fork, or you can use a potato masher for larger batches, and make sure all of the ingredients mix together well. Serve out of a bowl appropriate to the occasion, or just use a spoon, we won’t tell.
Roll the lime on your cutting board to get the juices flowing before you cut it.

Roll the lime on your cutting board to get the juices flowing before you cut it.

Mash and mix everything together well.

Mash and mix everything together well.

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One response to “Gringo Guacamole

  1. Pingback: Dirty Bird Nachos | Brothers Brown School of Cooking

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