August 6, 2010
There are occasions when there is no reason to deviate from the classics. To accompany your fiesta cocktails, I recommend my simple and fresh guacamole. I start by chopping all the secondary ingredients first, before slicing open the avocados. This little trick will yield a brighter green dip. Be sure not to over mix, as you want to taste the chunks of avocado. Personally, I don’t put any lemon in my guacamole because I think it overwhelms the creaminess of the avocado, but if you like lemon, then go for it.
If you make your guacamole in advance, press plastic wrap onto the surface of the dip to prevent too much exposure to the air. Because avocados tend to darken very quickly, I usually make this right before guests arrive. Want the perfect cocktail to pair with your guacamole and chips? Try out my version of the margarita and you are ready to “Viva la Fiesta!”
Photo by Matt Walla
Serves 4
1 clove garlic, minced
1 tomato, diced
1/2 white or red onion, diced
1 jalapeno chili, diced (optional)
2 avocados, large dice (see instructions below)
1 teaspoon cilantro
1 teaspoon salt
½ teaspoon pepper
Prep the garlic, tomato, onion and chili pepper, then cut avocados in half. To remove the pit, strike it with a sharp knife and turn (the pit should pop right out). Score meat of avocado like a grid to create little squares and scoop out with a spoon. In a bowl, mash with a fork, add additional ingredients and serve. Garnish with cilantro leaves and serve on crostini or with chips.
