Holy Guacamole

There are definite perks being friends with an honest-to-goodness gourmet chef. First, you get to learn from a master and second, hello, you get to eat amazing frickin’ food. I didn’t have to tell you that, did I?

It can add a little pressure when they come to your house for a meal, but my friend Tracey isn’t judgey that way. The last time she came over for a barbecue, she asked what she could bring. Being the opportunist, er I mean, friend that I am, I suggested she only bring her famous guacamole. I simply had to have the recipe. On the weekend I was able to replicate it and I’m sharing it here.

Perhaps what surprised me most about this guacamole was the addition of Sambal Oelek. Because if you don’t know, that’s Indonesian, not Mexican. Crazy right? Mixing foods like that. I never would have thought of it. And that my friends, is why Tracey is the master chef and I’m only a humble wannabe. Prepare to have your taste buds explode.

Holy Guacamole

3-5 ripe avocados
Fresh cilantro
limes
mayonnaise
sambal oelek
kosher salt

The first thing you’ll notice here is that there really isn’t a set amount for quantities. That’s because you’re going to taste it as you go to make sure it’s exactly what you want. Cut avocados in half, remove pit and spoon into bowl. With a metal whisk, mash into smaller pieces, add mayonnaise (I added approximately 1/4 cup for 5), add kosher salt (add by teaspoons), sambal oelek (drop by a tablespoon at a time), and juice of limes (again, I used two limes for 5). Mix together with whisk. Add cilantro leaves, tearing off and dropping into guacamole. When mixed, taste with a corn chip. Add more salt, sambal, lime or cilantro to your liking. Serve immediately.