Jul 8, 2012
This all started with the purchase of a propane barbecue.
I have been working for several years to convince my husband that we should buy a gas barbecue. We have a charcoal Weber, but I wanted something that would maintain a steady heat in the winter (yes, I'm in Southern California, blah blah blah). When he finally bought in, we took a trip to the barbecue store.
We found something that seemed good, and the guy at the store said that assembly would take about four screws..... Yeah right.
The pergola casts shadows. But you get the picture.
So I bribed my son with guacamole.
This is my guacamole recipe. You can adjust the quantities to taste. All I can say is, my son built the barbecue, and loved the guac.
Please, please, please I would LOVE to hear about your recipe.
4 ripe Haas avocados
1/4 lime, juiced
1 large jalapeno, finely chopped and seeded
1/2 tsp salt
1/2 tsp cayenne powder
1/4 onion, finely diced
1/2 Roma tomato, finely diced
1 T cilantro, finely chopped
1 clove garlic, minced. If you don't have fresh garlic, garlic powder works.
1T Sriracha Hot Chile Sauce (this is my secret ingredient)
Shake of ascorbic acid.... (I get this ingredient from King Arthur Flour...you don't need this unless you are trying to make the guacamole last until the next day. This prevents the guacamole from turning brown.)
Halve the avocados, remove the seeds, and scrape the pulp into a bowl.
Mash the avocado with a fork.
Add the rest of the ingredients and stir.
Cover with plastic wrap pressed against the guacamole and let the flavors meld together for about an hour. Store any leftovers with plastic wrap pressed against the guacamole to prevent browning.