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.