Guacamole is one of my favorite things. I admit, I have eaten tacos made only of guacamole and a tortilla. While I don't stray from my favorite guacamole recipe often, this one has a nice smokiness to it that's a great fit for fajitas or anything grilled. I suggest a really bright white wine, one with lots of minerals. If you are more of a red drinker, avoid the fruit, stick to herbal notes or a smoky Mourvèdre.
- 4 ripe avocados
- 3 tomatoes
- 1 lime, zested
- 2 limes, juiced
- 1/2 bunch of cilantro, washed and dried
- 1 red onion, finely chopped
- 2 green onions, diced
- 1 serrano chiles, finely diced
- 2 cloves of roasted garlic
1. See how to properly slice and pit an avocado.
2. Grill the avocado slices for five minutes.
3. Scoop the flesh into a large bowl and mash.
4. Slice the bottom off each tomato using a serrated knife.
5. Using the same knife, make "C" cuts to the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
6. Dice the tomato slices. The remaining tomato ball is perfect for soup stock!
7. Toss a handful of garlic cloves with olive oil and roast them for about 20 minutes or until your kitchen smells like you want to eat it.
8. Mince the garlic and add it to the avocados.
9. Finely chop the red onion and green onions.
10. Remove the cilantro leaves by holding the bunch with one hand and "peeling" off the leaves with a knife away from you.
11. Don't worry if you get some stems. Finely chop the leaves.
12. Finely chop the serrano chile. Wear latex gloves if you are sensitive to the oils. Seed first if you want less heat.
13. Add the above ingredients to the avocados.
14. Zest one of the limes. Add the zest and the lime juice to the mixture. Juice the second lime and add it.
15. Mix enough to coat all of the ingredients with the mashed avocado. Salt to taste.
16. Reserve some for yourself because once your friends and family get a hold of it, they will eat it all! Trust me.
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