APPETIZER
Method
1. Peel and scoop out the avocado into a medium size bowl – large enough to add more stuff and mix it around, not so large that it looks like you
haven’t made enough.
2. Chop into small pieces (~5mm cubes?) the red bell pepper, and about an equal volume of the red onion (might be 1/3 of a typical size onion).
Take about a small handful scoop of the pepper, and about the same size scoop of the chopped onion, and put in the bowl with the avocado –
remember you can add more, but its hard to get out once mixed, so titrate this to your desire for crunch in your guac (I like mine with a fair
amount – your mileage may vary).
3. Cut or press the two garlic cloves into the bowl as well, and a small handful of the cilantro (scissor-cut) if you’re using that (not too much – it's a
strong flavor even if you like it). Now, with a big fork (or better, if you have one, a pastry cutter – the thing you use to cut butter into flour for
pastry), cut up the avocado and mix it with the chopped veggies. The pastry cutter is the better tool, since it leaves bigger chunks of avocado. The
key is not to blend it smooth but leave chunks of avocado – if it’s very ripe, it will fall apart easily, so you need to be gentle here. Again you have
some degree of freedom on how smooth you like it, but really, if you want it super smooth, just go buy it at Trader Joe’s.
4. Now comes the tricky part: you want to add some soy sauce for salt, and the lime for acid. You have a bit more flexibility with the soy sauce – I’ve
really no clue how much I add – maybe a Tbs, maybe more? Or less? But add it at a bit at a time until you like the salt level. If you’re serving with
salted chips, you won’t need too much, but some, for sure.
TIP 1: The real “art” comes with the lime: you want to add as much fresh squeezed lime juice as you can so that you just don’t taste the lime –
the minute you’ve added enough to actually taste lime, you’ve added too much and need to go back to GO and start over (OK, you can still
serve it, but, well, it’s really not right). This is something you learn from experience. I basically add lime until I like the results with constant
tasting. And if you’ve done this right, the guac will go well before, as a host/hostess, you get to sit down to enjoy it, so now is your chance to
get some! So taste early and often!
TIP 2: Finally, the heat. You could sprinkle hot pepper flakes or use your own favorite hot sauce. I like Chinese chili oil since its all heat and
not much other flavor – I don’t want to hide the taste of the fresh avocado and veggies, but your call here! Add as much as you want it hot –
again, this is your chance to get some before you serve it, so frequent testing is the key. OK, that’s it!
Photo by Michael Datko
17