It's strange for me to follow a recipe for guacamole. I'm used to winging it, with the same basic flavors: avocado (duh), cilantro, jalapeno pepper, a smidge of finely sliced red onion, and--the holy grail--diced tomatillos. With slim access to decent avocado, scattered access to cilantro, and no access to my beloved tomatillos, I can't say that I make much guacamole these days. However, the stars aligned and ingredients fell into place for this week's French Fridays with Dorie recipe: Guacamole with Tomatoes and Bell Peppers.
Let's take a moment to absorb the full weight of what I'm about to say. Ready?
The Commissary had ripe avocado. Not crispy! Not rock-hard! Not, on the other end of the spectrum, rotten and brown with weird stringy stuff inside it! Just soft, fatty, lovely avocado.
I sliced the first, met no resistance, and pulled the half off the pit to find green flesh. I'll tell you, I was this close to weeping for joy.
I prefer my standard, back-in-the-Texas-days guac. Tomatillos, man. Tomatillos. I didn't love the texture that the bell pepper brought to the table. I like my guacamole to be chunky, but don't want to have to chew it. However, since I can't get tomatillos, and was FINALLY able to secure a decent avocado, I'll say that this is the best guac I've had since I've lived in Italy.
This week, I also caught up on (Tilapia) with Capers, (No Cornichons), and Brown Butter. Dorie is much more enamored with the cornichon than I am. I'm just not a pickle gal. Once in a while, with a burger or a deli sandwich, fine. I never eat them at home, though, and didn't feel like buying a jar I wouldn't use up before I have to move again (in a year).
I also didn't have sherry vinegar, and used white wine instead.