Now this recipe is special my dearies. Its an Ina Garten recipe that I started making last year for Fourth of July. My mom has asked me to bring it to every occasion we’ve had since. Birthdays, holidays, even Christmas Eve! People absolutely devour the stuff. I mean literally inhale it. Even people who hate guacamole (my mom included) adore this recipe. The best part about it, is that it comes together in minutes. I’d say 10 at most if you’re having trouble with the avocado seeds.
Now I know you see the fancy new layout I’ve got goin’ on here (Thanks Stephteph!). See that little button above these words that says “Print this Post”. Do it. You’ll thank me when you’re shoveling your face full of this stuff. Plus even Miss. Priss Ellie Krieger would be proud. Its super healthy and its got lots of Omega 3’s. So its totally cool if you eat the whole bowl right? Right? With me on this? Nah I didn’t think so. Its still tastes good enough to eat the whole bowl anyway.
First step. Get out 3-4 good sized ripe avocados. If they’re under ripe put them in a brown paper bag and wait a day or two. They’ll get squishy enough to be useful. Plus if they’re under ripe the flesh is all hard and not creamy. Trust me, this is not good eats.
Next we need to half them. I usually just run the knife around the pit. DO NOT TRY TO CUT THRU IT. You will either make it supremely difficult to get the pit out or you’ll make it supremely difficult to ever write a letter again because you’ll have chopped off all your fingers.
Alright look at that, its nice and pretty. In order to get this nugget of yuck out of the center of the avocado you cup the half in your hand or set it on the board. Then quickly smack the thick end of the knife into the nut.
Twist and et voila! You’ve successfully ejected the nut from the awesomeness that is now the avocado flesh.
Now all you need to do is finish pitting the rest of the avocados and scoop the flesh out. Using a regular ‘ol spoon just slide it in between the flesh and the skin to release it. If it feels hard or its having a hard time coming loose from the skin. Forget it, its way too under ripe. Trust me a good 3 avocado guacamole is better than a hard 4 avocado one anyday.
Quickly slice a lemon and juice it over the avocado. This will help them keep their glorious green color. Just the thought of brown avocado gives me the dry heaves.
Next ingredient is hot sauce. I use Tabasco because Ina used it and she is my hero because it tastes good here. Use as much or as little as you like but don’t be afraid of it. Avocados are very cooooool and creamy. You need a little kick in there to keep it interesting.
Add some salt and pepper. A good amount because the hand of doom says so.
Now take your knife and slice thru the avocado. This is the key to having nice chunky guacamole without getting everything full of green goo. Just slice away thru the mixture until its the consistency you like.
This is how I like it. You might want it a little finer or a little thicker. The plus about making it at home is that you can have it your way.
You could leave it like this and it’d be perfectly okay. But why leave it at perfectly okay right? How about super awesome instead. If you’re going the super awesome route add about half of a medium seeded, diced tomato to the mix.
And about a 1/4 of a red onion chopped. Chop the tomato and onion about as finely as you like.
Now fold (or stir if you’re impatient like I am) it all in. Only thing left to do is give it a good taste.
Hmmmm, a little more salt, pepper and hot sauce should do the trick!
Stir it up and taste it one more time…Aye Papi! Thats perfecto!
Garnish it with some extra onion and tomato just because its pretty that way.
Now if you’re serving it for a party later in the day like I was just press some saran wrap right on the dip like you would with a pudding. Then store it in the fridge until your guests arrive!
Enjoy guys!
15 responses so far ↓
1 Steph // Apr 3, 2008 at 8:11 pm
This looks yum-o. Very yum-o. Would it be way wrong to use my food processor to chop the avocado guts?
2 Missy // Apr 3, 2008 at 8:25 pm
There are two ways that it is perfectly okay.
1. If you’re the master of the pulse button and you can get it to still be chunky. This girl…her pulse-fu is weak so I smack at it with my knife instead.
2. Or if you like it super smooth with very little chunks. In that case I’d use the food processor.
BTW, was totally gonna post the Madelines but my camera ate the pictures. GRAR!!!! Ged is psyched though because it means I have to make it again lol.
3 Steph // Apr 3, 2008 at 9:47 pm
My pulse-hand is strong, yo.
I was le sad about the Madelines, but I figured probably the guacamole was good enough for me to forget the Madelines for a little while. :nod:
4 Missy // Apr 4, 2008 at 6:30 am
Oh then dude you’ll be totally fine using the food processor.
I know I was too. Ged was all WHOOT! though because that means he gets to have them again very soon.
5 d // Apr 4, 2008 at 7:26 am
Dude, that guac looks teh yum!! I love chunky guac.
I put tomatoes in mine too. Gives it a nice sweetness.
6 Robbi // Apr 4, 2008 at 8:59 am
Looks delish; sadly, though, ripe avocados this time of year are about as rare as .. well, whatever. You can’t find them, is what I’m saying.
Per Jane’s once a week recommendation, I have the beef tips (okay, it’s a cut up london broil) working in the crockpot as we speak. As I type.
7 Missy // Apr 6, 2008 at 6:41 pm
How did it come out????
Plus where I live you just need to hit the right supermarkets. Some of them have literally no avocados this time of year. Others have ones marked “ripe” and ones that still need a few days by the truckload.
8 Missy // Apr 6, 2008 at 6:42 pm
D - seriously! I looooooooove guacamole dude. It does add a nice sweetness and a bit of a different texture.
9 Noel // Apr 7, 2008 at 8:36 pm
Mmmmm….yum. I do mine in the food processor, but I do like it a wee bit smoother. I’d not have thought to use lemon. Der. I use lime juice, and instead of tobasco I use jalapenos. Mostly cause I watched the guy at the resort in Mexico make it once and that’s what he did. I’ll add onion to mine next time. Looks like you used red onions?
10 Noel // Apr 7, 2008 at 8:38 pm
Missy - on the avocado thing - you all have Trader Joe’s, right? Go there, they have ripe frozen Haas avocados in a bag. Not *quite as yumm-o as the real fresh biguns, but passable in a pinch if you can’t get fresh.
11 Missy // Apr 8, 2008 at 5:50 am
OOOOOOOO, that might be a good idea for Jane! Jane do you have a Trader Joes nearby?
I totally luck out because my supermarket nearly always has them fresh thank the lord.
12 Linda // Apr 27, 2008 at 6:15 am
Yeah! - Like the step by step directions. Now I won’t have to call you when I’m in the middle of making it. Your’s is the best!!!!!!
13 Missy // Apr 27, 2008 at 7:41 am
Thanks mom!
14 Maria // Jun 22, 2008 at 1:02 pm
Just discovered your site. So ready to try your seemingly delicious and simple recipes. Thanks for sharing them.
15 Missy // Jun 23, 2008 at 6:35 am
Maria - Thanks! I’m glad that you enjoy them and look forward to hearing how you liked them once try them!
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