- 2 medium ripe avocados
- 1 clove garlic, peeled and finely chopped or crushed through a garlic press
- To make it herby, add:
- 2 tablespoons chopped cilantro
- About 1 tablespoon fresh lime juice
- To make it luxurious, also add:
- Fresh hot green chile to taste (I like 1 serrano or ½ to 1 jalapeño), finely chopped
- 1/4 small white onion, finely chopped
- 1/2 medium tomato, chopped into 1/4-inch dice
- Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl. Mash the avocado with a large fork or potato masher. Stir in the garlic and about 1/2 teaspoon salt, plus any other sets of ingredients you've chosen. If your list includes the white onion, rinse it first under cold water, then shake well to rid it of excess moisture, before adding to the avocado. (This reduces the risk of having onion flavor overwhelm the guacamole.) Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate—preferably not more than a few hours.
A Riff on "Stage Two" Guacamole: Replace the lime juice with (or, for extra-tangy guacamole, add along with the lime juice) about 1/2 cup homemade or bottled tomatillo salsa--perfect as a topping or a dip, especially when you need to make the guacamole ahead (the additional acid in the tomatillos helps keep the guacamole greener for longer).
Avocado Sauce: For a tangy sauce to drizzle over raw (or blanched) vegetables or on tacos, tostadas and the like, follow the above variation, increasing the tomatillo salsa to 1 cup; puree everything in a blender. If the sauce is too thick to drizzle, thin with additional tomatillo salsa. A little heavy cream, sour cream or creme fraiche can be added for wonderful richness.
My 25th Wedding Anniversary Breakfast: Rick Bayless resurrected this forgotten recipe that he had created the year he and Deann got married. Shred two medium-large (10 to 12 ounces total) red-skin potatoes; squeeze out excess moisture between your hands. Heat a very large (12-inch) skillet over medium and lightly coat with oil. Form 4 small potato pancakes, sprinkle with salt and press flat with a spatula. When browned on one side, flip and brown the other side. Smear with the simplest guacamole, top each with a poached egg and sprinkle with salt, black pepper and cilantro.
Copyright 2005 Rick Bayless, Mexican Everyday, W.W. Norton & Company, Inc.