Why do that?
• Hacked pickled jalapeños and a splash of saltlake, compensate for the wealth of avocados with light acidity, mild heat and salt.
• For the best guacamole that spice up generously with salt and lime juice and the pickled Jalapeño.
At almost every meeting that I throw, Guacamole is on the menu – do everyone who knows me. It is easy to put together, it is popular with everyone, and in my (not so) modest opinion I do a pretty mean Guac.
I like that the taste of my guacamole is very assertive. I am heavy on the salt and lime juice because the downfall of a guacamole does not have enough spice. As far as Spice is concerned, I only used fresh jalapeños. I would summarize about half a pepper to highlight the other flavors without stealing the spotlight.
As with most discoveries in the kitchen, I came across the secret to accidentally make my favorite Guacamole. When I reached in the fridge for the Jalapeño that I had put aside for Guac, I saw that he had spoiled. I carried out a short scan of the spices in my refrigerator and packed a glass of inserted Jalapeños, which believed that it was the next best option. I didn’t know that adding chopped inserted jalapeños to guacamole is The Best – I’ve never looked back.
Inserted Jalapeños not only add spices (but in a mild way), but also in vinegar and salt, which emphasizes the other flavors in the guacamole. I also add a splash of the Jalapeño cucumber. The acid of the Salzlake exposes the rich avocado, gives the taste and helps to prevent tanning.
Not the sugar -containing kind of inserted Jalapeños
If you want to try this out, make sure that the inserted Jalapeños you use do not contain any sugar. I find the sweetness a little repulsive for this application.
Simply recipes / Marta Rivera
My 5 tips for making the best guacamole
Apart from the fact that I added my secret ingredient, here are my tips for the best guacamole:
- Plan ahead: There is nothing worse than trying to make guacamole with avocados that are difficult as rocks. If you plan to prepare guacamole, buy the avocados in advance so that you have a few days to ripen.
- Season well: I like to season my avocado with salt, lime and pickled jalapeños. I think salt and acid help break the avocado down and ensure that the spice is evenly distributed.
- Tame the bite: I use yellow onions in my guacamole and let it sit with a small lime juice or a cucumber solution before mixing them into the guacamole. This helps to take the edge of the raw onion taste.
- Go careless: I think that tomatoes on the vine are best in terms of texture and taste for guacamole. Just remove all the seeds before checking them. This will prevent your GUAC from spoiling.
- Keep it green: If I make my guacamole in advance, I find the best way to keep it from Browning, in covering the entire surface in a thin layer of olive oil – the spray oil from Trader Joe is ideal for this! Then press the plastic film directly onto the surface before you keep it in the fridge.
