If you’re hosting a Super Bowl party and looking for an easy game day snack, A.j. McCloud, regional chef at Tocaya Organica shares a recipe for guacamole.
What’s the secret to making good guacamole? “It’s texture,” McCloud says. “When you taste store bought guacamole that’s been put through a machine and hasn’t been made by human hands, it’s just like smooth paste.”
McCloud’s guacamole is anything but smooth. It’s studded with chunks of avocado, red onions and serrano peppers giving the earthy, green dip texture as well as a little heat.
Sometimes, selecting the perfect avocados can sometimes be challenging. “I look for no blemishes on the skin and a nice even color. The texture should be a little bit soft to the give, but not mushy.”
This recipe is a close approximation to the guacamole served at Tocaya Organica. So if you want the real deal, you’ll have to head over to Kierland Commons to see if you can figure out the difference.
Tocaya Organica Guacamole
2 lbs. organic avocado flesh (3-4 large or 4-6 small)
1/3 cup red onion, finely diced
2 tbsp. serrano pepper, diced (stems and seeds removed)
2 tbsp. chopped cilantro (or parsley)
2 tbsp. freshly squeezed lime juice
1 tsp. Himalayan sea salt
Gather and dice all ingredients with the exception of the avocado. In a small mixing bowl add the diced red onion, serrano and chopped cilantro. Next remove the flesh from avocados and place into bowl on top of diced ingredients. Squeeze fresh lime juice and pour into bowl directly over avocado. Using a potato masher begin to mash all ingredients together. Be careful not to over mash. Some chunks are good. Fold salt into Guacamole gently. Plate and enjoy.