Finding the ideally ripe avocado at the store is a task. You give the first one a little squeeze, and it’s hard as stone. You grab a second and you almost squish it to the pit. What’s a girl gotta do to get the perfect avocado for guacamole?
Well, just like the wise French Montana advises: don’t panic. If you find one that isn’t quite ripe enough for the smashing, get it anyway. The solution: throw it on the grill to soften it to perfection. Just slice it lengthwise in half, throw out the seed, lightly brush with olive oil and place the halves face down on the grill for a couple minutes. This also gives it a bit of a smokey flavor.
Yes, guac is a super easy side dish. But you can elevate it so that your friends are begging for your secrets.
Step 1: Grill your avo
Step 2: Grill or roast ramps or garlic
Step 3: Roast a poblano
Step 4: Add the typical ingredients (see recipe card below)
Step 5: Do the Monster Mash
Don’t mash your avocado first then stir in your remaining ingredients. Throw everything into a medium mixing bowl and mash it all together at the same time. The flavors combine better that way.
Step 6: Top it with some good shit
For extra crunch, I like to throw on matchstick cut radishes and toasted pepitas. I pan roasted the pepitas (pumpkin seeds) in light olive oil with paprika, salt and pepper. And of course, I crumbled some queso fresco to bring it all home. Because, cheese.
Step 7: Don’t mess it up with sorry chips
My favorite are Donkey Chips. They are super crunchy, not too thick, not too thin and have the best salt to chip ratio. Mission brand boasts some good ones too, but they are always super salty. Santitas will do the trick as well. Basically – the shadier the bag looks, the better the chips will be.
What are your favorite tortilla chips? (Don’t say Tostitos unless you are eating them with the classic sour cream/cream cheese taco dip.)