For this New Year’s Eve, we decided (by “we” I mean my wife, daughter, and me) to hors d’oeuvre our way to midnight, rather than prepare a normal dinner. I went out and got us each a specific cheese (wife = garden Jack, daughter = Bergenost, me = Espresso BellaVitano) to accompany various other bits on some crackers.
The other bits included some sliced Jazz apples, some hard salami, and some Supreme Guacamole! Oh, and the wine… although not fancy, the Beringer White Zinfandel is something of an “in” joke between my wife and me, so it got the nod for the evening.
To be fair, I’m the only one who eats guac at our house. Probably, this is because I make it with a nice kick. However, since it was New Year’s Eve, my wife decided to try a bite. After I recovered from the punch she gave me, we resolved that she wouldn’t have to eat this guac anymore… but that I would eat it weekly! Take that, woman!
Is this guac that blazing hot? No, not really… I only use one jalapeno and a little crushed red pepper. Although I’ve made it with “hotter” ingredients and amounts, I find that too much more kills the other flavors. On the other hand, my wife will tell you that I’ve already killed all the flavors! So, please adjust as necessary… but try it this way, at least once!
The other thing about this particular recipe is that it lacks cilantro. I’m normally a fan of cilantro in guacamole, but not always. This is one of those cases of “not always.” I find it competes too much with the garlic. With all the flavor happening here, I don’t miss it at all with this recipe. But if you must have it, toss in a small hand full… reduce the garlic by half, and maybe toss in a Roma tomato, too.
3 ripe avocados, just the creamy bits
4 cloves garlic
1/2 medium red onion
1 jalapeno, innards removed
2 t crushed red pepper
1 T plain yogurt (or sour cream)
Juice of 1 lime
Cut everything up in rough chunks, and get the food processor out.
Couldn’t be simpler… run everything in the food processor until you’ve got a mostly creamy combination. I like to leave a few random chunks in there, just for texture. Serve on the crackers, cheese, and salami, or use (more often, for me) as a spread on burgers, or a topping for tacos.