Palomino’s Guacamole

11 10 2009

Recipe adapted from Viva la Vida by Rafael Palomino and Arlen Gargagliano. Bar none, one of the best clearance bin buying decisions I ever made.

Note: This recipe includes How to Dice An Onion instructions. Scroll down as appropriate.

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4 Ripe Avocados
1 Red Onion
1/4 Cup Fresh Cilantro
1 tsp Tabasco® Sauce
1 tsp Kosher Salt
2 Red Beefsteak Tomatoes OR 1/2 Can Diced Tomatoes
Cayenne Pepper (Optional)
Juice of 1/2 Lemon

This ingredient list will serve 1-3. Scale up to serve a larger crowd. As this is a chunkier and more substantial version of guacamole, serious, load-bearing chips are recommended.

  1. Cut each avocado in half lengthwise and remove/discard the pit. While avocados are in their skins, score the flesh lengthwise and crosswise. Turn out the scored flesh from the skin into a medium ceramic or glass mixing bowl.

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  2. Repeat until all avocados are pitted, scored (diced), and turned out into the bowl. Discard avocado skins.
  3. (Begin How to Dice an Onion instructions) Slice off the bottom of the onion (opposite from the root end) so the onion can stand on the cutting board without rolling around.

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  4. Chop the onion in half through the root, and peel the outer layer away from each half.

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  5. Lay one of the halves down on the cutting board and make horizontal cuts (closer together for smaller dice, less for larger) across the non-root end of the onion, stopping about a half-inch from the root.

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  6. Make vertical cuts that run perpendicular (?!) to the non-root end. See photo for guidance.

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  7. Make vertical cuts that run parallel to the non-root end. This will provide the final strokes that provide the dice. Remember, the closer together the cuts (for all approaches), the smaller the dice.

    Note: For the purposes of this recipe, I made my onion dice a bit “chunky” as this isn’t going to be the usual pureed form of guacamole that one encounters in one’s travels.

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    (End How to Dice an Onion instructions)

  8. Add the diced onion to the bowl containing the avocados.

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  9. Wash, pat dry and de-stem the cilantro. Bunch the leaves up on the cutting board and while keeping both hands on the knife, use a rocking motion to cut the cilantro into fine pieces.

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  10. Scrape the chopped cilantro into the mixing bowl.

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  11. Stir the contents of the mixing bowl to combine and soften up the avocado chunks. You just want the first three ingredients to mix together, not form a paste.

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  12. Dice the tomatoes OR if you are using canned tomatoes, drain the can and scoop out half onto the board and use the knife in a rocking motion to reduce the size of the pre-fab tomato chunks, as desired. (Costco’s canned diced tomatoes might as well be whole.)

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  13. Add tomatoes, Tobasco®, kosher salt, lemon juice, and cayenne pepper (if using) to the mixing bowl.

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  14. Stir the contents of the mixing bowl until all ingredients are combined and are in harmony with each other and the Universe.

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  15. Serve immediately, or cover/refrigerate for up to 24 hours.
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