Join Date: Dec 2007
Location: The edge of sunshine
Likes Earned: 11
Likes Given: 0
I make the best guac in the world. I've never measured stuff but it goes something like this:
1/2 or 1 jalepno, seeded and de veined
a pinch or two of cumin
juice from a little less than a half lemon
a little chopped onion (as in a little bit, not a small onion)
two plum tomatoes, maybe 3
woostershire (I know that's not how you spell it)
Grab your potato masher and mash till it's how you like it. I like mine relatively smooth, but with some chunk left in.
The cumin and jalepeno give it a very slight, warm undertone - it's not spicy at all.
Most places cut theirs with sour cream because avacados are so expensive. THat makes it bland.