Let's face it guacamole is awesome, but definitely not a dish I would have imagined featuring on Morta Di Fame. While I love my guacamole recipe I think its basically just a creamy delivery system for garlic and cilantro. And let's face it, everyone has their own special guacamole recipe, so I figured I'd open up a discussion.
Here's my basic guacamole recipe (not pictured):
1 clove of garlic
juice of 1/2 lime
lots of cilantro
salt and pepper
Either grind it or puree it in a food processor.
So, here I am thinking I am making pretty good guacamole then Mike goes to an Una Pizza After Hours Dinner without me one night (the nerve) and David's girlfriend, who had made tortillas the previous week, made guacamole that night. According to everyone lucky enough to enjoy it, it was sick. Mike remembers it being super duper spicy, ultra creamy and they slathered it on hard boiled eggs.
So then Mike tried to recreate it in Vermont and he put a lot of jalapenos in it and no cilantro. It was pretty good and somehow didn't turn brown, which I suspect is because he also put a lot of lime juice in it. I don't think Mike likes cilantro, and I suspect that David's girlfriend did use cilantro, but Mike is swearing it isn't so. So, I decided to try it David's girlfriend's way and its pretty tasty, although I think lacking cilantro. We need to just track down David's girlfriend is all.
David's Girlfriend's "Alleged" Guacamole (pictured)
2 cloves of garlic
juice of 2 limes
salt and pepper
So let's talk:
I feel like the standards are lime juice and onions, but red onion? garlic? cilantro? jalapeno?
I LOVE cilantro. I could take or leave the jalapeno.
Then mash it? puree it? food processor? hand mixer?
And how much lime?
Please send me your guacamole insight. I would really appreciate it. In the mean time I am getting a private detective to track down David's girlfriend.