Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow,
Yield: 4-6 servings
Guacamole should be rich in fresh flavors with a chunky
texture. Look for the dark bumpy skinned "Haas" avocados
at their peak of ripeness. Avoid mushy avocados with
seeds that rattle when shaken as they are past their
prime and will be less than delicious. Tomatoes are
optional depending on their quality. If they are overly
watery they will dilute the nutty richness of the guacamole
but can always be served in slices on the side.
- 3 ripe medium-sized Haas avocados
- 1-2 jalepeños, seeded, stemmed and finely
- 1/2 medium white onion, diced
- 1 bunch cilantro, washed, stemmed and coarsely chopped
- Juice of 1 lime, freshly squeezed
- 1/2 teaspoon salt
- 1 medium-sized ripe tomato, cored, seeded and diced
- Freshly ground black pepper
Cut the avocados in quarters, discard the seeds and
peel. Place in a mixing bowl and mash minimally with
a potato masher, spoon or your hand. Add diced jalepeño,
onion, chopped cilantro, lime juice, salt and pepper
and diced tomatoes, if desired. Mix just until combined
and chunks of avocado are still visible.
Serve in pottery bowl or on a plate lined with a lettuce
leaf. If not served immediately, guacamole is best kept
in the refrigerator with the avocado pit immersed in
it and tightly covered with plastic wrap.
The following suggestions are brew pairings from our
- Harpoon IPA - This one pairs well because most people
usually eat guacamole with spicy food.
- Deschutes Pilsner - Guacamole should have a nice
subtle kick, and our Pilsner, being slightly sweet
and lightly hopped, is a perfect match for this south
of the border condiment.