Super Bowl Snacks: Guacamole Revisited

22 January 2013

42 Comments

Putney Farm Guacamole and a cold beer.

Putney Farm Guacamole and a cold beer.

Well, the Niners did make it to the Super Bowl, so our series of snacks for the big game will have a more positive note (and perhaps some hints of red and gold). And we will have to come up with a cocktail to celebrate the event….but for now, let’s look at that big game staple, guacamole. According to some very precursory internet research, Americans eat over 8 million pounds of guacamole on Super Bowl Sunday. But what that too often means is millions of pounds of avocados get mixed with something like salsa and mashed up. Other than the color, evidence of avocado is often masked by copious garlic, citrus, tomato and pepper flavors. Good, but really “avocado salsa”.

guac2guac3There isn’t necessarily anything wrong with this type of guacamole, and if you have a recipe you like, please use it. And if the avocados aren’t at their best, adding more flavors will certainly help. But what if you have really good, ripe Hass (you really want Hass) avocados? We suggest you cut one open and taste it. Maybe add just a dash of salt. Doesn’t it taste great? Sweet, clean and creamy with some earthy notes? Beautiful color? Yes? Then maybe you can try a version of guacamole that is all about the avocados.

guac4guac7guac8And we do have a basic recipe that really works when avocados are at their best. Three avocados, one minced shallot, the juice of half a lime, a teaspoon of salt, a pinch of black pepper and a scant teaspoon of hot sauce. Dice the avocados with a butter knife in their skins (see the photos). Add the diced avocado to the other ingredients and fold them together, so some of the avocado chunks mash, while some keep their shape. Taste, tune (just a bit) and refrigerate for at least three hours. The taste again, the flavors will have melded and mellowed. Season with more salt, lime and/or hot sauce one last time, and then serve.

guac9guac10guac12The flavor will be rich, but with sweet, sour, hot and salty notes. The texture will be creamy, but with soft pieces of avocado and tiny crunch from the minced shallots. Add a crispy tortilla chip or veggie to the mix and you are in business. Not bad on top of a burger or with chicken, either. This guacamole may seem almost plain compared to some recipes, but if you like avocados this recipe may be worth a try. And you can always serve some salsa in a separate bowl… 😉 Go Niners!

guac11guac1Putney Farm Guacamole:

Notes Before You Start:

  • Hass avocados have the highest oil content of any avocado and simply make the best guacamole. Use them if you can, regardless of the recipe.
  • The best way to remove avocado pits is to cut into them with a solid tap from a  chef’s knife (it will stick in the pit) and then twist. You can protect your hands by holding the avocado in a few layers of a kitchen towel.
  • You can dice avocados while still in their skin, using a dull butter knife. The knife will cut the avocado flesh but not the skin (yours or the avocado’s).
  • When storing guacamole in the fridge, press plastic wrap or wax paper directly onto the surface of the guacamole. This will keep air from reaching the surface of the guacamole and turning it brown. The avocado pit trick doesn’t work.

What You Get: A very clean and rich guacamole that highlights the avocados.

What You Need: No special equipment required. But if you don’t have very good Hass avocados, make something else.

How Long? About 3 hours with only 10 minutes of active time. You can skip the extra time in the fridge, but it will be better if you wait.

Ingredients:

(Makes about 2 cups)

  • 3 large Hass avocados
  • 1 small shallot, finely minced
  • Juice of 1/2 lime (more, to taste)
  • 1 heaping teaspoon salt (more, to taste)
  • 1 scant teaspoon hot sauce (more, to taste)
  • 1 pinch freshly ground black pepper

Assemble:

  1. Cut the avocados in half lengthwise and remove the pits (see notes). Using a butter knife, dice the avocado while still in the skin, cross-wise and length-wise into 1/4 inch pieces. Then scoop out the avocado pieces into a medium bowl.
  2. Add the shallots, salt, pepper, lime juice and hot sauce to the bowl. Lightly fold the ingredients so they combine, but some chunks of avocado remain. Taste and lightly adjust seasoning. Then cover the surface of the guacamole with plastic wrap and refrigerate for 2-3 hours.
  3. Remove the guacamole from the fridge. Taste and adjust seasoning. Serve with chips or crisp vegetables.
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42 thoughts on “Super Bowl Snacks: Guacamole Revisited”

  1. Need a guac recipe for an upcoming party, and this might be it! Would you recommend against tossing in cilantro and garlic? I really love those flavors and they seem essential to guacamole (the one I know anyway). ?? Photos bee-you-ti-ful per usual:-)

    Reply

    • Garlic and cilantro will work really well. The shallots are a mix of garlic/onion, so I would start with a little less garlic and then add more if needed.

      We have a cilantro-hater here at the farm, so that is why we don’t add it…;-)

      Reply

      • ah ha–that clears it up. Was starting to ponder the great philosophical Q of “If there’s not cilantro in it, is it really guacamole?” Will give your recipe a spin.

  4. I make mine very simple too…just salt and minced garlic. maybe next time i will add the shallot.

    I serve mine immediately upon making because i dont want it to be cold but i think i could refrigerate it for those 3 hours and then remove 1/2 hour before serving, leavin on the plastic til just prior to serving.

    If i wanted some “pica” i would add tiny pieces of serrano or jalapeno,

    Lover your posts — always! Gracias! 🙂

    Reply

  5. I have to say, not only are your recipes superb, but the whole visual package of your posts is inspiring, thank you.

    Reply

  7. I discovered what guacamole should taste like when I picked up a “guacamole kit” at Trader Joes. Fresh limes, a shallot, a clove of garlic, a jalapeno, a plum tomato, and a few avocados. Combine all that with some salt. That was amazing–to the whole family. My daughter even demo’d making guacamole for a speech in class last year.

    I planted shallots in the fall and I look forward to making this with them when they are harvested come summertime.

    Reply

  8. Guac is a great crowd pleaser. I’ve only ever met 1 person that didn’t love guacamole. When I go to take the pip out, I lay the avocado on a chopping board instead of holding the avocado in my hand so that there’s zero chance of missing and cutting myself. It freaks me out to cut myself so I guess I avoid the possibilty as much as possible.

    Reply

  9. I had never heard of avocado + salsa = guacamole. I like your recipe much better, although I suppose a bit of chopped tomato, garlic, and just a tiny bit of cilantro won’t hurt. I only hate cilantro when there’s too much of it.
    Oh and you forgot to mention that avocado is very very healthy because of the omega 3 fatty acids 🙂

    Reply

    • Thanks (avocado is good for you…)

      The “avocado + salsa” recipes tend to come from the use of substandard avocados. If the avos are good, you really want their flavor to lead.

      We have a family member who hates cilantro, so we avoid it, but a touch is very good.

      Reply

  13. This is so good … home make guacamole … nothing can beat it.
    I done your recipe before. I love it on a new toasted bagel with grilled bacon, sour cream and thinly sliced red onion – we don’t do bagels in Sweden .. wonder why???

    Reply

      • I know … can’t even find them frozen … same with KFC – we don’t have that neither .. but we have Pizza Hut, same company. Very strange. Like guacamole with fried fish .. and I promise I do the best Fajitas outside Mexico.
        http://wp.me/p293Pw-f8 – we sold tons .. of it.

  16. Perfect – thank you for the tips and recipe! I love (LOVE) avocados, but I am a “lone reed” in my family on avocados, so when I buy one, I usually just eat it plain, all by myself. I also happen to have a now-fading aversion to fresh cilantro. It IS a sensitivity to the soapiness, and mine came from a day of pulling volunteer cilantro sprouts from among a nearby strawberry bed. My hands reeked of *that* aroma for a good long while – fortunately, that episode was many years ago, and I’m working to overcome the aversion, but it takes conscious effort. Good luck to the ‘niners!

    Reply

  18. Pingback: Super Bowl Snacks: Slider Burgers « Putney Farm

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