It’s Denim Jelly y’all! After lots of planning, buying a URL two years ago, learning Photoshop, getting a camera, and having my first food photo shoot it’s finally here. I stressed out about what my first post should be and then I remembered…no one is reading this! Perfect, the pressure is off. Consider this a dress rehearsal. My ambition for Denim Jelly is to be a place that people escape to - to discover delicious things, to get inspired, and to laugh. I want to write a cookbook, land a cooking show, host SNL, and be friends with Ina Garten. But it's day one and no one is here yet. I know that nothing ever goes as planned so for now let's have fun and see what happens. While my food fame remains unclear what you can count on are good recipes that work, reinvented garbage day finds that invade my home, an unhealthy obsession with all things Ina, and dick jokes peppered throughout.
I figured I’d start with something I know will be great, fail safe, and that people go nuts for - guacamole. Whether it's made fresh at your table in Mexico or a surcharged scoop at Chipotle people love some guac. I have mastered my version, made it countless times, and trust you will love it too. Deep breadth. Here we go.
RECIPE
INGREDIENTS:
4 ripe Hass avocados diced (remove the skins and pit)
1/2 cup red onion diced (about 1/2 a medium onion)
1 jalapeño diced (ribs and seeds removed)
1 clove of garlic minced
Juice of 2 limes (i like it limey!)
2 plum tomatoes diced (seeds and juice removed)
2 Tablespoons of chopped cilantro
1 teaspoon of Kosher salt
1/2 teaspoon fresh ground pepper
DIRECTIONS:
Step 1: Chop chop
Dice the red onion and jalapeño, mince the garlic, and throw them into a mixing bowl.
Step 2: Prepare the avocado
Halve the avocados and remove the pit and skins. Roughly dice and add it to the bowl.
Tip for removing avocados from skins: Using the flat handle end of a fork run it around the edge and use it to scoop out the avocado. The blunt handle makes it easy to work it out without puncturing the skin. I saw the guy making guac at my table in Mexico do this. Been doing it ever since.
Step 3: Juice and mash
Add the juice of two limes (you can use one but I like it extra limey). The lime juice also helps keep the avocado from turning brown. Sprinkle in the salt and pepper. Using a fork mash the avocado roughly and mix it all together.
Step 4: Adding the tomatoes
Halve the plum tomatoes (you can use any tomatoes you like) and remove the seeds and juice. I usually give each half a good squeeze to loosen everything and then just pull out the seeds and mush with my fingers. A knife works too. The seeds and juice thin the guacamole and we want it thick and chunky. Give it a rough dice and stir into the guac mixture. Sprinkle in the chopped cilantro and you got guac!
Serve in a nice bowl and throw a thin slice of lime on top as a garnish.
Serve with your favorite crispy tortilla chips.
Use your knife to get the pit out. Carefully bang the knife into the pit, wiggle and remove.
