Whenever there's going to be more than 2 people total visiting Reddy Kitchen, guacamole is our go-to appetizer. It's fun, healthy, and fits perfectly in 1 of our 3 serving dishes (while we no longer live in NYC, apparently we still think we do...cabinet space = precious real estate).
Guac + chips is an ideal starter no matter what type of cuisine follows; we like to mix and match cultures here at Reddy Kitchen. I love when guests ask if there is mayo in it aka my invitation to proudly respond, "Nope, that's the natural creaminess of avocados!" Woohoo, it's always the little things that bring me so much joy :-) Thank you, Mother Nature, for the textures, flavors and colors you have bestowed upon us.
Anyway, this is one of the few items for which I am the head chef, not the sous chef - can I get another woohoo!? And I know "fresh" guac is readily available at grocery stores, but this homemade recipe takes less than 15 mins. and slicing open those perfectly ripe avocados is just so satisfying.
Ingredients (serves 4-6)
2 ripe avocados (area near top should be soft but not totally mushy and color deep brown/black)
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
1 small tomato, chopped
2-3 green chilies, diced, to taste
zest of 1/4 lime - use Microplane to grate
juice of up to 1 lime
1/2 bunch cilantro, finely chopped
salt + pepper, to taste
*raspberries
Procedure
Carefully slice open avocados, removing pits and scooping out meat into a mixing bowl. Combine all other ingredients in bowl and use spoon or potato masher to mix well. Adjust ingredients as needed.
*During a group cooking fiesta, Ershum and Meera suggested adding raspberries to the guac for a special "pop" - I LOVED IT! I got a wee bit too excited and started putting them everywhere the guac went. They add sweet and tart to the spice of chilies and tang of lime. And just look at that color combo, mmm mmm mmm. Talk about a party in your mouth!
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