Sounds about right, yes?
Throw in some jalapeños, add touch of lime juice, and- voila- you've got yourself some modern day guac.
But there are also some contemporary tricks of the trade that can help you turn your ordinary guacamole into a true crowd pleaser.
We recently caught up with the Sean Fairbairn, the owner of Barrio, and his crew in Lakewood. They shared their secrets to making the perfect guacamole.
Barrio Sous Chef Jimmy Kilbane says guacamole is all about the avocados. You'll want to select 1-2 ripe avocados for each person you're planning to serve. How do you tell if an avocado is ripe? You give it the ol' touch test. A perfectly ripe avocado should give slightly when you gently squeeze it. "A lot of people think it's about the color, but it's not," he says. Sometimes a green avocado can actually be more ripe than a brown avocado.
Here, the green avocado on the left is actually more ripe than the brown one on the right.
Barrio Kitchen Manager Anthony Reasor says first you de-stem your avocados, then you split them open. To halve an avocado, insert your knife into the fruit until you hit the seed, then simply rotate the avocado around the blade of your knife. You shouldn't actually have to move your knife at all.
Remove the seed by tapping it with the blade of your knife, and gently twisting.
If the avocado is ripe, the seed will pop right out.
With a large spoon, scoop the meat of the fruit out from its peel. Again, it should slide right out if the fruit is ripe.
Using a whisk or fork- whatever fits your fancy- mash the avocados until you've reached your desired consistency. At Barrio, Jimmy and Anthony mash until the chunks have dissolved and the mixture is smooth. "Look for as much of a sauce-like consistency as you can," says Anthony. If you want your gauc extra creamy, you can even throw the avocados in the blender, Anthony says.