Zesty Guacamole

Posted on: 2024-04-01
Updated on: 2024-04-02 08:40:10 by Mike

Description

Hello, fellow food enthusiasts! If you're anything like me, a curious cook with an insatiable appetite for flavor experimentation, then welcome to a vibrant exploration of guacamole. Ah, guacamole—a dish that captures the essence of Mexican cuisine, where simplicity and complexity intertwine in a flavorful dance. Crafting guacamole isn't merely about mashing avocados; it's an art of creating harmony among ingredients, each adding a note to a flavorful symphony. As a culinary explorer, I've set out on a quest to elevate guacamole from a mere side dish or condiment to a masterpiece of flavors.

Let's delve into the ingredients: avocados, limes, roma tomatoes, red onions, serrano peppers, cilantro, cumin, salt, fermented hot sauce, and paprika.

In the alchemy of my guacamole recipe, I've discovered the delicate balance of flavors. I've honed my skills in selecting roma tomatoes for their robust flavor and minimal water content, ensuring our guac remains luxuriously rich and creamy. The serrano peppers introduce a subtle heat that can define the character of your guacamole. Through careful experimentation, I've mastered the art of balancing their capsaicin, leaving the seeds in just half a pepper for that perfect zing.

Red onion introduces a necessary crunch and bite. To harmonize its boldness with the other ingredients, I've adopted the cold water bath trick—finely dicing the onion and then soaking it to tame its sharpness, allowing it to blend seamlessly.

The role of lime is twofold: it adds a zest of flavor while preventing the avocados from oxidizing and turning brown upon exposure to air. This hint of citrus is crucial for both taste and appearance.

Seasoning our guacamole, I use cumin, white pepper, salt, smoked paprika, and a dash of my homemade, fermented hot sauce which I call - Forbidden Sauce. These elements are not merely seasonings; they're the essence that deepens the guacamole's flavor, inviting tales of distant lands with every bite.

The story of guacamole itself is a journey through time. Originating from the Aztecs, the original "ahuacamolli" was a simple blend of mashed avocados, tomatoes, and salt. This foundation has transcended centuries, evolving with each culture's touch. The avocado, central to this culinary masterpiece, heralds from south-central Mexico, nurtured by the indigenous peoples long before the Spaniards' arrival. Their fascination with this "forest butter" led them to attempt recreating guacamole back in Spain, though never quite capturing its authentic essence.

As guacamole traveled, especially northward, it became a cherished component of Tex-Mex cuisine and later, a global sensation. Each iteration, from its Aztec origins to the diverse versions enjoyed today, reflects the dish's capacity for adaptation and reinvention.

In crafting my guacamole, I'm not just mixing ingredients; I'm weaving a narrative that spans continents and eras, honoring the dish's rich history while infusing it with my personal touch. This journey into the heart of guacamole is more than a culinary endeavor; it's a tribute to the dish's enduring legacy and the myriad cultures that have contributed to its storied past.

starChef's Notes:

Precision in Dice: The size of your dice matters immensely. Too large, and you risk an imbalance of flavors; too small, and the individuality of each ingredient gets lost in the mash. Aim for uniformity to let every flavor shine through.

Handling Avocados: Removing avocado seeds can be a daunting task. Here’s a method I’ve found foolproof: cut avocado in half lengthwise, then hold one half of the avocado with a kitchen towel for grip and gently (but confidently) strike the seed, in the center, with a sharp knife. A little wiggle, a careful smack, turning the knife sideways, on the cutting board, and voilà! The seed pops right off, ready for the next one. This method not only keeps your fingers safe but also adds a bit of chef-like flair to the process as the seed pops off, but rolls back with a little billiards english on it. Once you see and do it, there’s no other way.

Ripening Avocados: If you ever need to accelerate the ripening process, place your non-ripe avocados in a brown grocery bag with a ripe banana or apple and leave it there overnight. Your avocados will ripen much faster this way.

Embarking on this guacamole journey has been a revelation. It’s not just about the end product but the joy found in the preparation—the slicing, the dicing, and the delicate balancing of flavors. Each step, a learning curve; each taste, a milestone. So, grab your avocados, and let’s mash our way to guacamole glory, one step at a time. Remember, every great chef started somewhere, and today, it’s our turn to add a bit of spice to the culinary world. Let's get started.

Zesty Guacamole Ingredients

• 5 Avocados
• 4 Limes
• 4 Serrano Peppers
• 1 Roma Tomato
• 1 Bunch of Cilantro
• 1 Red Onion
• 1 TBSP Kosher Salt
• 1 TSP White Pepper
• 1 TSP Hot Sauce
• 1/2 TSP Paprika
• 1/2 TSP Cumin Powder

Step-By-Step Instructions

• Step 1 Gather your ingredients - #1 - 5 Avocados, #2 - 1 Roma Tomato, #3 - 4 Limes, #4 - 4 Serrano Peppers, #5 - 1 Bunch of Cilantro, #6 - 1 Red Onion, #7 - 1 TSP Hot Sauce, #8 - 1/2 TSP Paprika, #9 - 1/2 TSP Cumin Powder, #10 - 1 TBSP Kosher Salt, #11 - 1 TSP White Pepper.

  

• Step 2 Prepare red onion. Remove the skin from the red onion and cut it in half.

  

• Step 3 Slice red onion. The recipe only requires ½ of the red onion. So, take one half and orient it so the ends are east and west or left to right. Make sure to use a sharp knife and make slices from top-down then move left to right while slightly pushing down on the red onion with the other hand.

  

• Step 4 Crosscut red onion. With your red onion laying on the cutting board, cut side down, and having sliced it, now it’s time to cross cut it. Turn your knife sideways. Be careful. Make one cut left to right about halfway between the red onion, but don’t go all the way to the end. Leave a little of the red onion on the left side to hold it together when you finely dice it in the next step

  

• Step 5 Finely dice the red onion. Now with the red onion prepped, all you need to do is slice it from top to bottom starting on the right and working left. Keep your slices close and make sure your left hand is cupping the red onion and holding it into position. Slowly slice and watch your red onion be transformed into a fine dice.

  

• Step 6 Place red onion in water. Red onion can take over a dish so by placing it in cold water for 20 minutes, give or take a few, reduces the intensity and makes it more mellow.

  

• Step 7 Core and slice roma tomato. Core your roma tomato and lay it on its side and slice it into 5 slices

  

• Step 8 Dice roma tomato. Take a slice of roma, and lay it flat on the cutting board. Cut it into strips (about 5) and then turn it 90 degrees and repeat until you have nice square diced tomatoes. Place diced tomato into a mixing bowl. This is the dicing technique to use when making pico de gallo.

  

• Step 9 Slice serrano peppers. With your sharp knife, slice off the tops of the serrano peppers, then slice in half lengthwise. It’s okay to use gloves when doing this and be careful not to touch your face.

  

• Step 10 Remove capsaicin. With a spoon or butter knife, run it along the white pith membrane and seeds to disconnect it. Leave the membrane and seeds on 1 half of a serrano pepper or more if you like it spicy.

  

• Step 11 Cut peppers into matchsticks. Slice each pepper lengthwise into matchsticks. Once all the peppers are cut lengthwise, arrange them together in a bunch all facing the same ways, left to right.

  

• Step 12 Dice serrano matchsticks. With your sharp knife in your dominant hand, use your other hand to cup the pepper matchsticks and hold them down. Be sure each slice is close together so the result is a fine dice. Place the finely diced peppers into a mixing bowl with roma tomatoes.

  

• Step 13 Half Avocados. With your sharp knife, carefully, slice the avocado lengthwise until the knife hits the seeds and rotate the knife around it to make two halves. One half will include a seed that needs to be removed.

  

• Step 14 Remove avocado seed. Hold one half of the avocado with a kitchen towel for grip and gently (but confidently) strike the seed, in the center, with a sharp knife. Provide a little wiggle to the knife to remove it, now with a careful smack, turning the knife sideways on the cutting board, will result in the seed popping off gently. Use a spoon to scoop out the avocado half, then place the avocado halves in a separate mixing bowl. Discard any brown pieces are parts of the stem.

  

• Step 15 Roll and cut limes. Rolling a lime before cutting does a myriad of things. It breaks down inside fibers, distributes the juice, increases yield, and eases the juicing process. Rolling works for all citrus. Cut each lime in half crosswise.

  

• Step 16 Spritz avocados with lime juice. With your avocados in the mixing bowl, squeeze each lime and spread the juice all over the avocados. This will stop oxidation, or browning, and will help flavor the final guacamole. I used 4 small limes. 2 large limes would also be adequate.

  

• Step 17 Smash avocados. With a potato masher or dough cutter press the avocado into chucks. This should only take a minute. Add in the diced peppers and tomatoes from the other mixing bowl.

  

• Step 18 Prepare cilantro. Place the bunch of cilantro on the cutting board. And cut off the stems. Discard them. Roll the remaining cilantro leaves into a ball and finely slice it.

  

• Step 19 Add Cilantro to the mixture. Now that your cilantro is chopped, add it to the avocado, tomato, pepper, and lime juice mixture.

  

• Step 20 Add seasonings and red onions. Take a strainer and strain the water from the red onions and drop the bathed red onions into the mixing bowl. Add in the cumin, salt, paprika, white pepper, and hot sauce.

  

• Step 21 Mix with spatula. Using a rubber spatula, fold and mix the ingredients together.

  

• Step 22 Store for later. To ensure your guacamole stays fresh, place it in a sealable glass container. It should last for a week.

  

Zesty Guacamole

Prep Time: 34 minutes.

Cook Time: 1 minutes.

Total Time: 35 minutes.

Yield: 32 Servings

Nutrition Information: 61 calories per ½ cup servings

Ingredients:

• 5 Avocados
• 4 Limes
• 4 Serrano Peppers
• 1 Roma Tomato
• 1 Bunch of Cilantro
• 1 Red Onion
• 1 TBSP Kosher Salt
• 1 TSP White Pepper
• 1 TSP Hot Sauce
• 1/2 TSP Paprika
• 1/2 TSP Cumin Powder

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Instructions:

• Step 1 - Gather your ingredients - #1 - 5 Avocados, #2 - 1 Roma Tomato, #3 - 4 Limes, #4 - 4 Serrano Peppers, #5 - 1 Bunch of Cilantro, #6 - 1 Red Onion, #7 - 1 TSP Hot Sauce, #8 - 1/2 TSP Paprika, #9 - 1/2 TSP Cumin Powder, #10 - 1 TBSP Kosher Salt, #11 - 1 TSP White Pepper.
• Step 2 - Prepare red onion. Remove the skin from the red onion and cut it in half.
• Step 3 - Slice red onion. The recipe only requires ½ of the red onion. So, take one half and orient it so the ends are east and west or left to right. Make sure to use a sharp knife and make slices from top-down then move left to right while slightly pushing down on the red onion with the other hand.
• Step 4 - Crosscut red onion. With your red onion laying on the cutting board, cut side down, and having sliced it, now it’s time to cross cut it. Turn your knife sideways. Be careful. Make one cut left to right about halfway between the red onion, but don’t go all the way to the end. Leave a little of the red onion on the left side to hold it together when you finely dice it in the next step
• Step 5 - Finely dice the red onion. Now with the red onion prepped, all you need to do is slice it from top to bottom starting on the right and working left. Keep your slices close and make sure your left hand is cupping the red onion and holding it into position. Slowly slice and watch your red onion be transformed into a fine dice.
• Step 6 - Place red onion in water. Red onion can take over a dish so by placing it in cold water for 20 minutes, give or take a few, reduces the intensity and makes it more mellow.
• Step 7 - Core and slice roma tomato. Core your roma tomato and lay it on its side and slice it into 5 slices
• Step 8 - Dice roma tomato. Take a slice of roma, and lay it flat on the cutting board. Cut it into strips (about 5) and then turn it 90 degrees and repeat until you have nice square diced tomatoes. Place diced tomato into a mixing bowl. This is the dicing technique to use when making pico de gallo.
• Step 9 - Slice serrano peppers. With your sharp knife, slice off the tops of the serrano peppers, then slice in half lengthwise. It’s okay to use gloves when doing this and be careful not to touch your face.
• Step 10 - Remove capsaicin. With a spoon or butter knife, run it along the white pith membrane and seeds to disconnect it. Leave the membrane and seeds on 1 half of a serrano pepper or more if you like it spicy.
• Step 11 - Cut peppers into matchsticks. Slice each pepper lengthwise into matchsticks. Once all the peppers are cut lengthwise, arrange them together in a bunch all facing the same ways, left to right.
• Step 12 - Dice serrano matchsticks. With your sharp knife in your dominant hand, use your other hand to cup the pepper matchsticks and hold them down. Be sure each slice is close together so the result is a fine dice. Place the finely diced peppers into a mixing bowl with roma tomatoes.
• Step 13 - Half Avocados. With your sharp knife, carefully, slice the avocado lengthwise until the knife hits the seeds and rotate the knife around it to make two halves. One half will include a seed that needs to be removed.
• Step 14 - Remove avocado seed. Hold one half of the avocado with a kitchen towel for grip and gently (but confidently) strike the seed, in the center, with a sharp knife. Provide a little wiggle to the knife to remove it, now with a careful smack, turning the knife sideways on the cutting board, will result in the seed popping off gently. Use a spoon to scoop out the avocado half, then place the avocado halves in a separate mixing bowl. Discard any brown pieces are parts of the stem.
• Step 15 - Roll and cut limes. Rolling a lime before cutting does a myriad of things. It breaks down inside fibers, distributes the juice, increases yield, and eases the juicing process. Rolling works for all citrus. Cut each lime in half crosswise.
• Step 16 - Spritz avocados with lime juice. With your avocados in the mixing bowl, squeeze each lime and spread the juice all over the avocados. This will stop oxidation, or browning, and will help flavor the final guacamole. I used 4 small limes. 2 large limes would also be adequate.
• Step 17 - Smash avocados. With a potato masher or dough cutter press the avocado into chucks. This should only take a minute. Add in the diced peppers and tomatoes from the other mixing bowl.
• Step 18 - Prepare cilantro. Place the bunch of cilantro on the cutting board. And cut off the stems. Discard them. Roll the remaining cilantro leaves into a ball and finely slice it.
• Step 19 - Add Cilantro to the mixture. Now that your cilantro is chopped, add it to the avocado, tomato, pepper, and lime juice mixture.
• Step 20 - Add seasonings and red onions. Take a strainer and strain the water from the red onions and drop the bathed red onions into the mixing bowl. Add in the cumin, salt, paprika, white pepper, and hot sauce.
• Step 21 - Mix with spatula. Using a rubber spatula, fold and mix the ingredients together.
• Step 22 - Store for later. To ensure your guacamole stays fresh, place it in a sealable glass container. It should last for a week.

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