While I realize this is a blog on cooking on the Big Green Egg, so many of my favorite dishes call for using Guacamole, simply because I love the stuff!!! This is MY take on guac. I don’t use raw garlic as I find it too overpowering. I sometimes put a couple cloves of roasted garlic in, but not too often.
If you want to put a twist on your Guac, try slicing the avocado in half, taking out the pit and then grilling it flesh side down until you get some grill marks. Then keep going…
What you need:
- 3 ripe avocados
- 1 tomato (seeded and diced)
- 2 green onions, minced
- 1-2 limes (depends on size, juiciness and personal taste)
- about half a cup of cilantro, minced (again, depends on taste! I LOVE cilantro)
- a pinch of each of salt, pepper, cumin, chili powder (to taste)
- Tabasco (a few shakes, to taste)
I usually start by slicing the avocado in half, removing the pit and taking a spoon and scooping out the flesh into a bowl. When I have all 3 avocados done, I cut a lime in half and juice both sides into the bowl right away to help prevent browning.
Then using a potato masher, I mash it all up until it has the consistency I want. Sometimes chunky, sometimes smooth, your call.
Then I add the rest of the ingredients and stir them in with a spoon. If I find the avocado is not quite ripe enough to really get creamy (which happens with questionable avocados we see here in Winnipeg!) then I will sometimes add a splash of avocado oil and stir it in. It helps with the creamy texture.
If wrapping to save, I put a layer of plastic wrap directly on the the guacamole and press as much air off of it as I can, then I do a second layer on the top of the bowl. Avocados, like bananas, will oxidize quickly and turn brown.