Celebrate National Guacamole Day with a bowl of the green stuff.
We're big fans of Kachina Southwestern Grill and its executive chef, Jeff Bolton. The mix of elevated and traditional regional fare that the chef and his team serves captivates us to the bottom of the chipotle salsa bowl. We're talking everything from signature Navajo tacos and a blue corn waffle with chipotle shrimp to bone-in bison cowboy rib-eye and now guacamole. In honor of National Guacamole Day (September 16), Bolton is sharing his traditional recipe. Make it tonight. Make it tomorrow. Make it for the big game. Just make it.
(Yield 1 quart)
½ cup onion, minced
½ cup serrano peppers, seeded and minced
1 tablespoon garlic
3 ounces Roma tomatoes, seeded, small dice
½ cup cilantro, roughly chopped
¼ cup lime juice
2 pounds avocados, large dice
Salt and pepper to taste
Mince the onions and garlic very fine with a sharp knife, being careful not to smash them, as doing so will bruise and change the flavor profile. Be sure to only slice through once, and not many times.
Remove stem and seeds from serrano chiles and finely chop.
Store onions, garlic, and serrano chiles together in refrigerator until ready to use.
Slice tomatoes very fine. Store separately from the onion/pepper mixture.
To complete guacamole, mix in the lime juice, tomatoes, onion-pepper mixture, and avocados, which should not be diced until this point. Fold ingredients together gently, being sure not to smash up the avocados, as they need to stay as chunky as possible. Add salt and pepper.
