Would you like to add avocado to that? This simple offer sends you into a deep internal dialogue – “Is it worth the extra $2? Am I worth the extra $2? Who am I?” If you’re in California, the answer is yes. Yes, you are worth it. Tell your server yes.
After finishing a long stretch in Europe and Texas last month, SWMRS couldn’t not play some shows upon returning home to California. We worked our way up the coast over the course of a few days, stopping in San Diego, Camarillo, and San Luis Obispo before playing in Napa last Sunday at BottleRock. Instead of a cherry on top of a great couple of months on tour, California is giving us what we really craved…West Coast sunshine, beaches, and food topped with luscious avocado slices or a nice fat scoop of guac’.
I may or may not have been involved in an epic produce heist on one of our stops last week near a secluded avocado grove (queue John Barry Orchestra’s James Bond Theme). The exact location and those involved have asked to remain anonymous. What I can divulge is how I’ll be putting these beauties to use in my go-to guacamole recipe.
“If It Ain’t Broke, Don’t Fix It – Guac”
The name comes from the fact that it’s so simple. The key is getting the following things perfect: (1) ripeness of your avocados, (2) ratio of acid and seasonings, and (3) technique technique technique.
*NOTE: I don’t have specific measurements here, sorry. You don’t need to be Gordon Ramsay to make guac. Grab some chips so you can taste as you go. You must learn, young grasshopper.
- 2-4 Avocados (make sure they are RIPE)
- Lemon and Lime (Yes, both.)
- Hot Sauce (The best/only use for Tabasco. Its consistency and vinegar-y-ness is perfect for guac.)
- Red Onion
- Tomatoes (Ones that are bright red and ripe, not sad and mealy. NEVER refrigerate tomatoes. Sacrilege.)
- Fresh Garlic
- Kosher Salt & Black Pepper
PREP. Halve, pit, and scoop out the avocados. Cut the tomatoes and squeeze out/drain some of their seedy juices – unless you like mushy brown guacamole. Finely chop the garlic – I mean damn finely. Chop the cilantro leaves. Dice the onion last, unless you’re in need of a good cry.
COMBINE. In a big bowl, add the avocado, red onion, garlic, cilantro, a couple dashes of hot sauce, LOTS of lemon and lime juice, a touch of black pepper, and a liberal amount of salt.
ALRIGHT STOP (collaborate and listen). Here’s where technique comes in. Just like peanut butter, some like it smooth and some like it chunky. For more texture, use a knife to sort of “cut” the ingredients together, minimizing the amount of smushing. For smoother guac, better for slathering on a burger or a quesadilla, go ahead and use a fork to mash and mix. Just don’t over-mash, or your guac will look like snot. Rookie mistake numero uno.
PRO TIP: ADD TOMATOES LAST. Adding these after combining the other ingredients will (1) reduce mushiness, especially important if you like it chunky, and (2) ensure the color remains bright green with red specks as opposed to brown goop.
TASTE. Needs more acidity? TASTE. More spice? TASTE. More salt? TASTE. No, definitely needs more garlic. Might need to make another batch…Grab a Corona and get chopping.
Photos not doing quite enough to wet your appetite? Head over to Spotify and listen to my ‘guacamole dreaming‘ playlist. Who’s ready for summer?!