Margery Miller Shanoff's Cilantro & Citrus Free Guacamole: Super Bowl Guacamole Week
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Recipe type: dip
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 avocados
  • 2-3 tomatoes
  • ½ a red onion.
  • mild chopped canned chiles, but just a little (about a tablespoon, chopped further and w/o the juice)
  • Garlic salt
Instructions
  1. Cut the tomatoes. Scoop out the inside stuff and just cut up the outside (sweeter and non-acidic) part. I cut into pieces that are about ⅛ to ¼ inch square - not too small and not too big.
  2. Cut the onion. This I really dice because I don't love onion raw and I like it to blend as much as possible.
  3. Add some garlic salt to this mixture. A sprinkle across the top.
  4. Cut up the avocado and add it into the bowl.  I usually scoop a half onto the cutting board, slice, and then chop into chunks of, again, about ⅛ to ¼ inch square.  (Cook's note: I cheated and did the old score your avocados in the rind trick. As you can see my avocados were very ripe and I didn't want to risk making them mushy on the cutting board.)
  5. Mix it all up and if the avocado is on the firm side, you can try smooshing it a little with a spoon.
  6. Add the tablespoon of chopped chiles, and more garlic salt (to taste, and then a little extra).
  7. (Cook's note: Adding the extra garlic salt even after to taste seems is important!)
  8. Cover tightly with saran wrap so that it's touching the top of the guac and no air is touching the guac (this avoids the dreaded brown top).  (Cook's note: Before covering, give the bowl a good few whacks on the counter so any air bubbles in the guacamole rise to the top and then smooth out the top with a spoon. Tap the plastic wrap in the center of the dip and working outwards, press the wrap onto the guacamole to minimize the air trapped under the protective seal. I also added a second layer of plastic wrap over the top of the bowl.)
  9. I like to let sit in fridge for a few hours, and then serve. You might need to mix a little in case it did oxidize a bit. (Cook's note: No browning here, which surprised me considering the lack of lemon or lime juice in the guacamole.)
  10. Eat with Tostitos scoops.
Notes
First, the ingredients: I'm a cilantro hater, so my version is cilantro and citrus free. Second, the ingredients really matter, so you need fresh and ripe avocados, plum or vine ripened tomatoes that are firm and red, and a red onion.
Recipe by sarah sprague at https://sarahsprague.com/2012/01/16/margery-miller-shanoffs-cilantro-citrus-free-guacamole-super-bowl-guacamole-extravaganza/