Yield: 1 1/2 cups Guacamole
I realize that "award winning" sounds so dramatic, but it is! We used to have these competitions among all the employees at With the Grain Cafe in Guelph. The recipe was decided upon in advance and then you could enter your dish anonymously and everyone would eat and vote. Super fun theme for a party and this "Guac" of mine was the winner of the Guacamole night. So give it a shot and see if you agree.
Ingredients:
2 ripe avocados (this is the hardest part ;)
2 cloves garlic, finely chopped or crushed
1 shallot finely chopped (little red onion, not green)
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1 Tbsp finely chopped pickled jalapenos(or use 1/2 a fresh jalapeno - watch your eyes once you've handled them)
2 tsp kosher salt or 1 1/2 tsp table salt
2 tsp ground coriander
20 grinds fresh black pepper (or 1 tsp ground)
2 juicy limes, rolled hard on the counter and juiced (use 3 if they are small or hard)
Instructions:
1. Half and peel the avocados or use a spoon to scoop the flesh from each half. Place in a bowl. Mash with a fork, whisk or potato masher until consistent in texture but still a little lumpy.
2. Add remaining ingredients and stir well to combine. Taste and adjust seasoning as desired. Spoon into a fresh bowl and either serve right away with tortilla chips or lay plastic wrap directly onto the surface of the dip (so the air can't turn it brown.
Note: The old 'add a pit to the bowl to keep it from browning trick' is a myth but feel free to do it if you like the fun of a pit in the middle. Storage Tip: Not going to use it all at once, wanna make it in advance? Place in a ziploc bag, press out all the air and freeze for 3-4 weeks.
