Treats at The Titty Table: Guacamole!

Here at the studio, our all-time favorite activity is hangin’ out on the roof at sunset. Tasty beers, great friends, a killer view, it’s f-ing delightful! And it was only enhanced this past Tuesday by the addition of guacamole. Let me put this nicely, guacamole is of the holiest of culinary inventions and I will fight you if you disagree. J/K, but not really. On a lighter note, I love to hear about all of the different ways people prepare it: what their secret ingredients may be, their method for mashing, what they don’t use, etc. Everyone I ask also usually gets a dreamy glazed over look in their eyes while talking about it. This week I’m not giving you an exact recipe, just more of a general guideline to follow, ya dig? I really want you all to fashion your own seasoning style and become known as the #guacamolequeen at all the partaaays!

Here are the ingredients I use:

1

Ripe avocados, 6–8, depending on size

Red onion, ½ of a medium-sized one

Garlic, a few cloves

Cilantro, to taste

1 lemon

3 limes

Cumin, to taste

Sriracha or cayenne pepper, to taste

Salt & pepper, to taste

Cherry tomatoes, as many as you want

 *The Process*

2

Chop the onions, garlic & cilantro, place in a large bowl. Add the zest & juice of the limes and lemons, cumin, Sriracha, salt & pepper, and let it sit for a bit. You know, so they all can get friendly with one another. Slice the avocados in half, remove the pit, and cut into medium chunks. Mash the avocados in with the rest of the ingredients, then fold in the tomatoes. Using the chips (or whatever dipping apparatus you’re gonna use) take a taste to check the seasoning. The finished guacamole should have a good zing from the citrus, a little heat balanced by the cool cilantro, a hint of cumin, and just the right amount of salt. But most importantly, you want to make sure the avocado is still the shining star!

TIPS!

*By using the chips instead of a spoon to taste test, it really helps to make sure you don’t add too much salt (since the chips are probably already loaded with it).

*I love Haas avocados, and they should be perfectly ripe. Not too hard, not too squishy.

*If you can only find unripened ones, and you still have a couple of days before the party, fear not! Place them in a paper bag along with a couple of bananas, close it up, and leave them be. The bananas release a gas called ethylene, which helps speed up the ripening process. Whattup science!

Share

Leave a Reply

Your email address will not be published. Required fields are marked *