Crack-a-mole

I’m not a big measurer but if you are, here is the recipe with measurements. Below are photos of of the process of my latest batch of guac minus the cilantro cause we’re out.

Ingredients:

Juice of 1/4 an orange

Juice of 1/2 a lime

1 avocado seeded and scooped out of skin

2 tbs roasted and charred roma tomatoes, diced (you can also use a jar of sundried tomatoes)

1 Serrano pepper, roasted, seeded and diced (or a jalapeno)

1 tbs diced red onion

1 tsp chopped cilantro

Sea Salt to taste

So, here are your ingredients:

Again, I’m not a measurer so I’ve got more or less or whatever of all of it. I taste as I go and add more if I want it. I didn’t have a fresh lime so I used the store bought juice. I like about as much tomato as avocado so I do about 50/50. First, the roasting process, if you’ve got the time. Roast the pepper and the tomatoes. I cut the tomatoes in half, cut the end off the pepper, slather all with olive oil, sprinkle with sea salt and put in a pan like this.

450 degrees for about 15 or 20 minutes. You can let them char and get black if you want to; you just want to make sure to leave them in there long enough to get wrinkled and soft so the sugars will caramelize. Mine looked like this when they came out:

While the tomatoes and pepper is roasting, prepare the avocadoes. If you’ve never made anything with them before, here are some tips: When picking one out from the store, it needs to “give” when you squeeze it but it doesn’t need to feel like jello in there. If there is no give, it’s green. Put it back. Second, when you cut them open, there’s a big round seed in it. Cut it like you’re cutting a peach, all the way around in half, then twist the fruit to get the two halves apart. Ram your knife in the seed and twist to remove it:

I go ahead and cut the meat of the avocado while it’s still in the skin. It helps keep the pieces together and they don’t get mushy. Just don’t cut your hand. Cut it like a tic-tac-toe board and scoop it out with a spoon.

Chop your onion and cilantro, add that. Add your two fruit juices and when the tomatoes and pepper has cooled, chop roughly and add. (I add all of that olive oil and juice that has cooked out of the tomatoes and peppers too that is in the bottom of your pan. Yum.) I take the seeds and ribs out of the pepper and only add half until I taste it. I’m a wuss when it comes to heat and the longer it sits, the hotter it will get. If it’s barely hot with a half when I first mix it up, I leave the other half out.

When you get it all mixed it, it should still be chunky. Taste it and add salt if it needs it. Mine never does because I add it to the tomatoes before I roast them.

Add some tortilla chips and you’re done. Best guac I’ve ever had and I’ve had a bunch.