Guacaboule

 Guacaboule recipe was an accident. I declare that because — while tempting — it would be absolutely disingenuous to take full culinary credit. It is dangerous. I can eat this whole thing in one sitting.

We were having friends over and I had to whip something up. I only had one avocado and thought I would make a pithy serving of guacamole.  I was eager to share a trick I had learned from my friend Miranda – grating the onions through a Microplane (more on that later). In my haste, I was a little too liberal in my salt sprinkling requiring me to try and compensate by adding volume to everything else in the bowl. No more avocado. But I had more cilantro. One whole bunch went in. With more lime. More onions. And a splash of Tabasco. I tasted it. It was PHENOMENAL. It was the cilantro-lover’s guacamole. Or as my friend Zach called it, Guacaboule.

I can wax romantic about Cilantro. I know its one of those great dividers. Another “there are two kinds of people…” categorizer. I’m of the LOVE CILANTRO kind. My mother-in-law’s partner, Barb, makes the best absolute best cilantro dip. Its expensive unless you grow your own because it needs at least 6 bunches to make a little over a cup. And it  disappears as soon as you serve it. This guacamole, because of the amount of cilantro is almost like a smooth taboule, because there is no grain. But it is just as tart – because of the lime juice.

Ah the onions! Again, it is not for the faint of heart. My friend Miranda made guacamole for me once and I was so amazed by how it tasted given the austerity of ingredients in her version. And she shared that she grates the onion into it – using a microplane. Something I have never used before to grate onions with. It is brilliant. The flavor of the onion is fused into the avocado. So you have grated onions, chopped onions, and sliced green onions. This “layering” of textures and flavors from the same “family” just pushes it over the yummy edge.

Guacaboule Recipe

Guacaboule

An accidental guacamole hybrid
Makes 4 cups

3 large avocadoes, ripe
3 tablespoons lime juice
1 teaspoon salt
½ large red onion
2-3 bunches cilantro
Tabasco, about 2 teaspoons or to taste
1 bunch green onions, sliced thinly (optional)
1 clove garlic, chopped very finely (optional)

Cut the avocado in chunks, chop the cilantro and finely chop half the onion. Place all ingredients in a bowl except the remaining onion. Grate the onion on a microplane, over the bowl. Mix all ingredients and mash roughly so that there are avocado chunks left. Taste for seasoning and serve.

Variations
Chipotle Guacamole – add one chopped chipotle chili in adobo sauce
Guacasalsa – add 1 cup of salsa