I have decided to give you people some of my recipes that you keep asking for. Note that I absolutely never give out my secret ingredient for guacamole. My mother passed it on to me and I have given it out to only two people who know that if they spill I will have them shot on the spot. I think it is time to share the secret with the world. It's some good stuff and I want you all to enjoy it.
Guacamole
Good guac starts with good pico de gallo. Not salsa, unless you are my mom.
1 diced tomato
1 diced yellow onion
1 seeded, stemmed and diced jalapeno
1 bunch of cilantro
1tsp garlic salt
1tbs cumin
salt and pepper to taste
2 limes or 1 lemon
1 avocado soft but not squishy, it should give like the palm of your hand
1 tsp Miracle Whip Salad Dressing (secret ingredient)
Mix together with a fork tomato, onion, jalapeno, cilantro, garlic salt, cumin, salt, pepper and the juice of one lime or 1/2 lemon. Let the pico sit while you work with the avocado.
In another bowl, mash half of the avocado and mix it with the other half of the lime or lemon and the secret ingredient. Once it is mashed and mixed together, dice the other half of the avocado and add it along with a good heaping helping of the pico to the mashed mixture. Try not to use the juice. You just sort of fold it in. Don't stir it or mush it together. You want to have it be chunky. Viola you have Guacamole!
Tips:
Ripe tomatoes are best. The better your tomato the better your pico.
Cilantro, take the cilantro by the stem and pull out enough to make a quarter size bouquet between your thumb and index finger. Wash and dry it and them pull the leaves from the stem. Discard the stem. Scrunch up the cilantro and chop it on the cutting board. It will look like a lot of cilantro. Once you chop it it looses it's puffiness.
If your guac doesn't taste right you probably need more salt first, then more garlic, then more lemon or lime and finally more cilantro. I know some of you think you don't like cilantro, but it is what makes Mexican food Mexican food. You just don't like it by itself. I promise you will like it in the food!
Enjoy!
Recent Comments