The Official CC Guacamole

April 29, 2013 § Leave a comment

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To me, guacamole is one of those things that takes some serious time to perfect. Most times when I’m making it for chips or tacos, it’s just a matter of mashing up a few avocados in a bowl with some garlic, lime juice, and sea salt. But with Cinco de Mayo around the corner, I decided it was high time to really perfect my gauc technique. I did a couple of things to make this version stand out- the first was actually taking the time to put minced onion, jalapeño, and cilantro into the mix- nothing too earth shattering there. But the next addition came as a complete surprise to me. Extra virgin olive oil. I initially just drizzled it on top to get that glistening photo effect but that when we actually dove in, I was blown away by the difference it made. It completely brought out the flavor of the avocados. Next time I plan to whip a tablespoon or so into the dip and then drizzle more on top. So so good!

The other item worth mentioning are these chips. We’re kind of obsessed.  They’re the blue corn tortilla chips from Garden of Eatin’. These are not your flimsy tortilla chips. They’ve got real crunch and are perfectly salted.  Totally not being paid to say that, just really love these guys, especially with my reinvented guac.

Do you guys have any guac secrets? What are you making for Cinco de Mayo? Would love to hear!

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The Official CC Guacamole

  • 4 small or 3 large avocados, pitted and finely diced
  • 1 clove garlic, grated
  • 3 tablespoons minced white onion
  • 1 jalapeño, finely diced
  • 1/4 cup freshly chopped cilantro
  • juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • 1/2 tsp sea salt
  • flaked sea salt and more olive oil for drizzling

Pit the avocados, scoop out the whole halves of avocado, and cut into a small dice. Gently mix the diced avocado with the garlic, onion, jalapeño, cilantro, lime juice, olive oil, and salt. Place in serving bowl and drizzle with extra olive oil and flaked sea salt. If not serving right away, cover with plastic wrap- pressing plastic wrap directly on guacamole so it’s not exposed to the air and browns. Store in fridge until ready to serve.

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