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Holy Guacamole: A Photo Tutorial

19 Sep

A few weeks ago, I was relaxing with Pop and SM on their boat, enjoying the sun, some brews, and some of my homemade guacamole.  Though making great guacamole is more of an art form than a science, Pop and SM have been hassling me to do a CorkPopper post about the guacamole I made that weekend.  What follows is my best approximation of the magic that was that particular batch.

First, here’s what you’ll need:*
1 ear fresh corn
Extra virgin olive oil
Freshly ground pepper and sea salt
3 medium (or 2 large) ripe avocados
1 cup (about 1 medium) red onion, minced
1 tablespoon (1 large or 2 medium cloves) garlic, minced
2 tablespoons finely minced chile pepper (I used a yellow chile, but you can use whatever variety you’d like depending on your tolerance for heat)
1.5 cups seeded and diced tomatoes
1/2 cup tightly packed cilantro, minced
Juice from 2 limes

And here’s what you do with it:

First, preheat your grill to medium-high.  Rub the corn cob with some olive oil and sprinkle it with salt and pepper.

Place the cob on the grill and roast, turning occasionally until it is a nice golden brown on all sides.  (Sorry – I got so excited about how delicious my corn looked that I forgot to take a photo.)  This should take about 5-7 minutes.  When the corn is done, allow it to cool slightly and then use a knife to cut the kernels off of the cob.  You should end up with about 1 cup of kernels.

While the corn is grilling, slice open the avocados and use a spoon to empty the flesh into a large bowl.  Use a potato masher to roughly mash the avocado…

Next, add the minced red onion…

Then the minced chile pepper…

And the minced garlic…

Followed by the diced tomatoes…

And the minced cilantro…

Then the corn…

And the lime juice…

And then season the mixture to taste with some more salt and pepper before serving immediately with some tortilla chips and a beer.

Cheers!!

* This recipe will make about 4 cups.  To keep any leftover guacamole from turning brown, press some plastic wrap directly against the surface of the guacamole to prevent it from coming into contact with oxygen.

 
 

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  1. Alan Booth

    September 19, 2011 at 8:18 pm

    hey Laurel. I recall your pop waxing lyrical about my Oz guac one time out on the boat, so it’s hard to know whether it’s the boat or our quac that sends him crosseyed with happiness.

     
  2. Ray LyRayman

    September 21, 2011 at 3:17 pm

    That was some really fantastic Guac! Any yes Matie, yours is some great Guac ass swell.
    The boat sets the mood to eat and drink all the fine things in life. Cheers!

     
 
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