Lifting the Avocado Gag Rule
Now what I’m about to say may piss some people off. Or some people may think I’ve gone insane.
My love of avocados has guided me to dislike guacamole.
I know. Let me explain.
Because I am so enamored with the taste of avocado, I find all of the other flavors distracting. The heat of the chili, the tang of the raw onion, the sour of the citrus – it overpowers the nuances of the fruit. My favorite way to eat avocado in dip form is to roughly mash it and then mix in feta, salt and pepper.
But then I go to a party and La Morgan brings something like this. And then I remember how much I love avocado in any form imaginable. Forgive me for trying to divorce avocados from future possibilities.
Recipe post jump.
Garlicky Guac (by La Morgan)
4-5 ripe avocados
1/2 cup of shallots, minced
1/2 cup cilantro leaves, de-stemmed
6 (or more) cloves garlic
1or 2 jalapeno chilis, de-seeded
3/4 cup chopped tomatillo
All to taste:
Dried chili powder (or cayenne pepper)
Salt (I like using big crunchy sea salt, like Alesso, to add to the texture)
1 shot of tequila or mezcal
In cuisinart (or chop really really fine): Add lime zest, garlic cloves, cilantro, and seeded jalapenos to blender. Add lime juice of 1/2 lime. Blend into a paste. Can be refrigerated overnight.
Scoop out avocados and mash well, with lime juice from 1 1/2 limes. Add shot of tequila/mezcal if using. Add minced shallot, garlic/cilantro paste and tomatillos. Add salt, pepper, and chili to taste.
Garnish with lime wedges & whole leaves of cilantro.
I might try using jicama instead of tomatillo, and I might garnish with roasted pine nuts.