This is the third time I’ve attempted a Rick Bayless Guacamole.  Every time has been an even base of green and taste.  Sarah turned on an On Demand episode of Rick Bayless making his famous guacamole only to learn that he has three restaurants, and one is in Chicago.  When the season is right, he grows all the ingredients for his guacamole fresh on the rooftop of his restaurants.  In the winter, when tomatoes are out of season, he slices up sun-dried tomatoes and disperses them into the guacamole.  A great trick I learned in buying avocados is when you press the bottom of the avocados (not the part with the stem) and it gives a little it is ready to use.  A ripe avocado will also smell faintly of the fruit through the outer shell.

This particular recipe we included a white onion from the bottom of the green onion stalk, 3 avocados, 3 garlic cloves, 3 Serrano chili peppers (only one with the seeds), and 2 Tablespoons of fresh lime juice.  We left out the cilantro, as I am not a particular strong fan of this herb, but we added Roma tomatoes, which are my favorite in taste and chopping quality.  They squirt out less juice and seeds and there is more meat of the tomato to slice up.  The oval shape makes them easier to slice the halves into chopped pieces.  The smaller the onion pieces the better, as guac is usually smooth, not lumpy.  A friend went shopping in the Mexican grocery store near her house for day-of ripe produce at a cheap price and found a bag of these mini, golf-ball sized limes.  They really worked well in keeping the guac from getting too brown when I stored it in the fridge.  Next time I will also add more of the seeds of the Serrano’s for a bit more heat in the guac, but this is based on preference, and I love spice.

I chopped up the garlic and onion (next time into smaller pieces) then added the avocados and smashed them all with a potato masher.  I continued to add the rest of the ingredients, stirred and chilled for a while before eating.  I am attempting to cut back on salt, so I did not add my own salt to the combo, and ate it with regular tortillas instead of chips.  This is the best guacamole I have ever eaten.  It is smooth and creamy with just the right amount of heat, doesn’t brown when you store it, and all the flavors meld together well with each other in your mouth.  Even when making it rather lumpy with the potato masher, it adds character to each bite you take. 

Again, guacamole is based on preference of what you would like to add, which is why I really would like to try Rick Bayless’s Luxury Guacamole Bar for a party some time. Such a great idea, where you make a simple guacamole and put out items like onions, cheese, peppers, tomatoes, and cilantro so your guests can make their own individual guacamole bowls.


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