Creating the Ultimate Guacamole
Local chef's take on guacamole
Gaucamole from Taco Jane's
Nike Van der Molen
avocados was born.
Matteo Boussina, owner, Taco Jane’s
There’s no secret to great guacamole; it starts with the avocado. This recipe is sure to get the party started.
TACO JANE’S GUACAMOLE
Serves 4 to 6
3 large ripe California avocados
1/4 white onion (diced)
1 tomato, (seeded, cored and diced)
2 cloves garlic (pressed)
1/3 cup finely minced cilantro
2 tbsp. fresh squeezed lime juice
1 tsp. of salt
Roast your jalapeños, on your stove top or direct flame, turning until the skin blisters. Put in a sealed plastic bag to steam three to four minutes. Cut open and clean the seeds, then mince. Cut avocados and remove the pit. Mash the avocados in a bowl until they are smooth in consistency but still a bit chunky. Add in the rest of your ingredients and mix well.
|Gabriel Leis, chef||Raudel Garcia, chef||Vinicio Penate, chef||Sean Saylor, chef/owner|
|Joe's Taco Lounge||Guaymas||Cafe Gratitude||Saylor's Restaurant and Bar|
|Great guacamole is as simple as using the right balance of lime juice and salt to bring out the |
flavors already within the fruit. The quality of the ingredients makes all the difference, which in our case means California-grown Haas avocados, and as short a time as possible in between preparation and service.
|To make the perfect guacamole |
I chop onion, jalapeño, cilantro and tomato by hand and add that to mashed avocados. Then I
add salt and pepper to taste and serve with a radish and cilantro.
|Buy firm avocados and ripen them at home—think ahead and put them in a paper bag with a banana to ripen faster (that’s Grandma’s trick). Use a fork to mash the avocados well and add freshly squeezed lime juice. Then fold in red onions, cilantro, a touch of chopped garlic and really good salt—like Himalayan crystal salt.||For a great guacamole, all you need are a few simple ingredients: a ripe Hass avocado that is firm to the touch but gives slightly when squeezed, cilantro, red onions for a slight bite and texture, fresh-squeezed lime juice, salt, pepper and cumin for some smokiness.|
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