Guac. It’s always extra. But not when you make it yourself! This evening I sat down and realized...anytime I make guac, I just “whip it up“. I am always happy with the results. But I never use the same exact ingredients or care to write my method. So I put my pen to paper and ingredients to the counter and found the best recipe, by process of elimination. Here is what I found....
I divided my ‘cado into 4 bowls and made mini batches (for science)
Guac #1:
1/4 avocado (DICED - Chunky)
2 cloves Fresh Garlic
Minced Onion (about 1tbsp)
Diced Tomato (about 2 slices worth)
S & P
1/2 tbsp freshly squeezed lemon juice
VERDICT: Yummy, fresh, needs heat, raw garlic very overpowering
Guac #2:
1/4 Avocado (MASHED)
1 Clove Jarred Minced Garlic (1/2 tsp)
S&P
1/2 tbsp lemon juice
VERDICT: meh...boring
Guac #3:
1/8 tsp Garlic Powder
Dash hot sauce of choice (I chose Tapatio)
Chunky Avocado
1/2 tbsp lemon juice
S&P
VERDICT: Yes! Garlic powder was strong but not overpowering and Tapatio added the perfect amount of spice
and Finally Guac #4:
Mashed Avocado
1/8 tsp cayenne pepper
1/2 tbsp lemon juice
S&P
VERDICT: Not for me...cayenne did not add the right heat I was looking for
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In conclusion, the best recipe had to be number 3. However, I like the texture of the mashed avocado better than the chunky. And I enjoyed the freshness from the tomato in recipe #1. I would also recommend adding cilantro if you are not the small percentage of the population that thinks it’s tastes like soap.
Guacamole:
Serves 2-4
1/2 teaspoon garlic powder
Dash or 2 of hot sauce (Tapatio was my choice)
1 Mashed Avocado
1/4 fresh tomato, diced
1 tbsp lemon juice (or to taste)
Salt and Pepper to taste
Cilantro (optional)
Mix and Enjoy with tortilla chips, on a taco, on a quesadilla, on a burrito, in your oatmeal, in a hot dog bun...the options are truly endless. Who am I to judge?
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