Hola, readers! First and foremost, a brief explanation for my hiatus. My beloved grandmother passed away last week after going downhill in health for the past month. The time preceding her passing was difficult and stress-ridden, and I just couldn’t really bring myself to be witty and interested in food in that time. But now I’m feeling better, and I know she enjoyed reading my blog. So this one’s for you, Grandmommy/Nana/Roly (she had many names.) I’m gonna do a post about her cooking in the near future.
So Saturday was Cinco de Mayo, which in Texas is a pretty huge deal. We are all huge historians who obviously take time each year to remember the Battle of Puebla during the Franco-Mexican War, in which the hugely outnumbered Mexican forces defeated Napoleon III’s invading French army, thus signifying the eventual defeat of France entirely and the last time that the Americas have been invaded by European forces since then. Whew. That was from memory, btw, not Wikipedia. I’m smrt like that. And totally lying. We celebrate Cinco de Mayo because of tequila. And to exhibit a shocking amount of cultural appropriation (people in fake mustaches and serapes, I’m side-eyeing you.) Anyway, I missed posting that day but I have been meaning to get my guacamole recipe up here for a while. Better tarde than never, no? I make this for parties all the time, because it is a crowd pleaser and also because I live for avocado based food. The habaneros are totally optional – if that is too much heat for you, you can either use serrano, jalapeno, or leave out the peppers entirely. The choice is yours. Ditto for the cilantro if you don’t like it. Which, sidebar: there is, or was, a whole blog about it! http://ihatecilantro.wordpress.com/ I should have named my blog Ihatebellpeppers.com. And if you do hate it, don’t feel bad. Julia Child did too:
“Culinary sophistication is no guarantee of immunity from cilantrophobia. In a television interview in 2002, Larry King asked Julia Child which foods she hated. She responded: “Cilantro and arugula I don’t like at all. They’re both green herbs, they have kind of a dead taste to me.”
“So you would never order it?” Mr. King asked.
“Never,” she responded. “I would pick it out if I saw it and throw it on the floor.”
*Up the amounts in the recipe if you are making for a big party
1 small or medium onion, or 1/2 large onion (like the one pictured.), diced
2-3 tomatoes, seeded and diced
1/2 – 1 habanero pepper, seeded and very finely minced
3 T minced cilantro
2 cloves garlic, minced
2 limes, halved
2 T ground cumin
1 1/2 T chili powder
salt, to taste
1. Cut around the avocado lengthwise. Wedge the blade of your knife in the pit, and then pull out to remove pit. Discard. Cut slices crosswise and lengthwise to dice the avocado while still keeping the peel intact, and then run a spoon around the inside and scoop out into a bowl. The softer the avocado, the easier it is to mash it up later.
2. Throw, or gently place, the onion, tomato, garlic, cilantro, and habanero into the bowl with the avocado. With a spoon and fork, stir together and then mash until the avocado is creamy and everything is combined.
3. Add the cumin and chili powder, along with salt and the juice from the lime halves (the citrus keeps the avocado from turning brown.) Taste. Add more salt if desired. Hint – the saltier your chips, the less salt you should put in the guac.
4. Serve with tortilla chips and enjoy!
Pro tip! To store your guacamole for later and avoid the ugly browning from avocado oxidation, get some plastic wrap and cover the bowl with it, pressing it down directly on top of the guacamole. This keeps the air out and can help prevent browning. If it does turn a little dark, just give it a quick stir. This should last a couple of days in the fridge if stored correctly
Mise en Place
This may have been my dinner. (Not all of it!)