A new crunch for guacamole
If you're around me for more than an hour, you'll see that the conversation turns to avocados. And I'll say (knowing I'll get a laugh, of course), "I can't sleep if there are ripe avocados in the house."
They have to be perfect (no strings, no big bruises). If they are not ripe, forget it. I have the best luck with Costco, though聽聽has been putting an occasional ambrosial avocado in my weekly veggie delivery. And the only reason I'd ever consider moving to California is the possibility that me or someone on my block might have an avocado tree. Can you imagine? Heaven!
I read a tidbit recently (Bon Appetit, maybe?) where a chef talked about putting celery in his guacamole. I tried it, and now it's a must. It adds a fresh, neutral crunch that complements the avocado. I've tried guacamole many different ways 鈥� with or without garlic, with or without onion. If your avocados are good and your don't skimp on the lime and salt, you can hardly go wrong. But here's how I do mine these days.
Sarah's guacamole
1. Finely chop 1/4 of a聽white onion, a big handful of聽cilantro, 1/2 of a seeded聽jalapeno聽(if you like) and one stalk of聽celery, leaves and all.
2. Scoop out the flesh of 3聽avocados, and mash everything together in a bowl or with a mortar and pestle. Add plenty of kosher聽salt聽(tasting along the way) and juice of one聽lime聽(if it's small) and 1/2 a lime (if it's big).
3. Top with a little more chopped cilantro and maybe some red pepper flakes.
