I thought I'd try something a bit different and make the same food - guacamole - 4 ways over 4 weeks. I'll use recipes inspired by Alton Brown, Emeril Lagasse, Ina Garten, and Tyler Florence. I've adjusted all the recipes for just one avocado, but you can scale up and use more if you'd like.
To me, guacamole only has a few rules. 1 - Use ripe avocados. Avocados don't ripen on the tree, but you'll know an avocado is ripe when it yields to gentle pressure. 2 - Don't puree the guacamole. A bit controversial, but I've never had a good guacamole puree. Each part is expected to mix with the others, but as in life, some boundaries should be maintained.
Guacamole dates back to the ancient Aztecs, who called it an avocado sauce, or ahuacamolli. In fact, some hypothesize the Aztecs considered avocados aphrodisiacs - no wonder it's so popular! With its long history, we're exploring four interpretations of guacamole.
First off, the only guacamole in this series with hot sauce. (The others use cayenne, serrano peppers, or nothing at all for heat.) I didn't have any of the recommended hot sauce, so I substituted Sriracha, a favorite around here. It's quite amazing for a chili paste flavored with garlic, salt, sugar, and vinegar, and it's even been featured on The Oatmeal. This guacamole is also the only one in this series without cilantro.
Yield: 4 servings
|1||ripe avocado, pitted and chunked|
|1 tablespoon||lime juice|
|1 teaspoon||hot sauce||I used Sriracha.|
|1/2||small onion, diced|
|1 clove||garlic, minced|
- Gather all materials.
- Cut avocados in half, removing the pit and skin, then cut into chunks.
- Combine with remaining materials and mix to desired consistency.