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Friday, May 24, 2013

Cooking with Banshee: Banshee Guacamole

Okay guys, this is my birthday weekend.  To celebrate, I'm going to give you all a gift.  Unlike a lot of recipes that I post on this site, I can really claim this recipe as my own.  I adapted it after about a year of trial and error with different guacamole recipes.  This is probably my most coveted recipe ever.  I've been making this guacamole for a while, but I've been reluctant to share it because I'm honestly a little afraid that no one will visit my Banshee Lair in the future if they know how to make this elixir at their own house.

4 ripe avocados
2 Tbs lemon juice
1 Tbs lime juice
4 dashes Tabasco
½ red onion
1 Tbs minced garlic
2 tsp kosher salt
1 tsp black pepper
2 tsp olive oil
2 roma tomatoes (seeded and diced)
1 jalapeno pepper (stemmed, seeded and diced)
1 cup cilantro

Combine garlic, jalapeno, olive oil, salt and pepper in a pestle and mash with the mortar. Add lemon and lime juice to the mash and set aside.  (If you don’t have a mortar and pestle, this can be done with the back of a sturdy spoon in a shallow bowl).

Chop cilantro and set aside.  Dice the tomato and onion and set aside.  Dice the avocados.  Place the avocados in a medium sized bowl.  Mash avocados with hand potato masher.  Add tomatoes and onions and mix.  Add four dashes of Tabasco, the cilantro and the juice/jalapeno mixture from the pestle to the bowl.  Mix it all together.

Cover tightly with plastic wrap and pressed right against the guacamole and chill for at least 30 minutes before serving.

If you keep this guacamole sealed like this with plastic wrap in a Tupperware container then it can last and stay bright green for up to a week.

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