This is without question the best guacamole I have ever had. I really shouldn’t be surprised. I used fresh ingredients and more importantly I got the recipe from Molly of Orangette, Essex and Delancy fame. This guac comes from the taco Tuesday at Essex…a tradition I’ve missed out on since moving to San Francisco and one I plan to make a part of my itinerary when I’m home over the holidays. Side note, I fully realize it’s not normal to be planning my meals for December months ahead of time. What a score to find this recipe at the start of football season and on a Friday night of the weekend I planned to make nachos (coming later this week, stay tuned). I thought my approach to nachos was on point, but honestly this guac was the star of the show and brought the dish to a whole new level. Thanks Molly (and Ricardo!) for sharing your all-star recipe, I promise it will be put to good use this football season and beyond.
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2 teaspoons lime zest (about 1 lime’s worth)
¼ cup (60 ml) lime juice (about 2 limes’ worth)
3 tablespoons finely chopped red onion (about 1/8 of an onion)
A handful of chopped cilantro (about ¼ of a bunch)
½ of a jalapeno, seeded and finely chopped
½ of a serrano, seeded and finely chopped
½ of a garlic clove, pressed
4 teaspoons olive oil
A couple of generous pinches of kosher salt
A couple of grinds of black pepper
3 firm-ripe avocados
Prepare all ingredients and have ready to go before cutting into avocados. Once ready, add avocados and rest of goodies into a bowl and mash to desired guac consistency. Adjust flavors to your taste…more garlic, more salt & pepper, more heat…go for it! Once you’ve got your perfect combination cover with plastic wrap (see trick noted below picture) and chill for an hour before serving. Although if you’re anything like me you will wait for 30ish minutes and then rip that wrapping off faster than you can say GUAC ME!