I hope that everyone is as excited for the long weekend as I am! The weather is finally warming up here in New York, although it’s warming up a bit too fast, if you ask me! I was hoping for a little bit of 75 degree weather before we got into the mid-80s with high humidity. Hopefully it will rain just a little bit to relieve the humidity, but it seems that NYC only has extreme weather – either it’s storming like crazy, it’s freezing, or it’s sweltering. I suppose that’s that price one must pay to live in such a great city. Oh well – worth it! Kramer and I have some fun plans for our weekend, despite the heat. We’re going to go to Smorgasburg on Saturday, try to go see The Tree of Life, and do a little Brooklyn-apartment-style cook-out on Sunday or Monday. What are your plans for the first summer holiday of the season?
If you are having any sort of get together this weekend, don’t forget to make some guacamole! I can’t think of a single person who doesn’t love guacamole, and I don’t blame them. There’s nothing like a big, crunchy, salty tortilla chip topped with plenty of freshly made guac! Traditionally, guacamole is made with red onions, but I am a shallot person, through and through, so I used those instead, and they added a level of buttery, savory goodness that just can’t be beat. I also love to play with texture when I make guac, so I mashed half of the avocados and cubed the other half, so it’s not just a bowl of mush – you can tell it’s avocado! Other than that, we’ve got the other basic ingredients: cilantro, a jalapeño pepper, plenty of lime juice, tomatoes, salt, and pepper. This can easily be made ahead and it’s not just for chips. You can use it to top tacos, burritos, salads, sandwiches, and even burgers! The possibilities are truly endless. Have a great weekend and enjoy your guacamole!
Your ingredients. I forgot to get fresh tomatoes (of course), so I used canned and they worked just as well.
Mince your shallots, garlic, and jalapeño pepper.
Add in your tomato and minced cilantro, then scoop out the entire flesh of 2 avocados. Mash it up with the other ingredients and squeeze the juice of half a lime over everything.
Now dice your other 2 avocados by cutting criss-cross lines in their “shell”, leaving the skin intact so that you can simply scoop the avocado out.
Mix everything together, squeeze the remaining half of a lime’s juice over everything, add salt and pepper to taste, and serve.
- 4 ripe avocados
- 2 large shallots, minced
- 3 cloves of garlic, minced
- 1 jalapeño, diced
- 2 tomatoes, diced (or 7 ounces canned diced tomatoes, drained)
- ⅔ cup cilantro, roughly chopped
- juice of 1 lime
- salt and pepper, to taste
- Dice your shallots, garlic, and jalapeño and place in a large bowl. Toss with the diced tomatoes and cilantro. Cut two of the avocados in half, remove the pit, and simply scoop the flesh out into the bowl. Squeeze half of a lime over everything, and mash the avocado with the other ingredients. Now, for texture, you are going to cube the other 2 avocados. Cut them in half, remove the pit, and cut lines into the avocado vertically and horizontally, while keeping the skin in tact. Now, use a spoon and scoop the cubes out into the bowl. Squeeze the other half of the lime over it all, add salt and pepper to taste, and mix it all together, being careful not to mash the cubed avocado too much, as they add a nice texture against the mashed avocado. Serve with tortilla chips, on tacos, or even on a salad.
- *This guacamole can be made up to 4 hours ahead of time, and stored in an airtight container in the fridge. If you do this, squeeze a little extra lime juice over everything before storing it, to keep the avocado from going brown.