Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 

Talley Vineyards

Brian Talley's Guacamole

Brian Talley's Guacamole
Recipe Date:
June 29, 2017
Serving Size:
8
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
The coastal San Luis Obispo and Santa Barbara County region is unique as a place that grows both world-class Chardonnay and avocados—truly a match made in heaven. Avocados are just about my favorite thing that we grow on the farm, and I consider guacamole to be the best possible expression of the avocado. There are many variations of the basic guacamole recipe. Mine focuses on five critical ingredients: ripe avocados, cilantro, garlic, jalapeño, and lemon juice in place of more commonly used lime juice. In the summer and fall, when we have heirloom tomatoes, I add tomato. Many cooks add onion as well, but I prefer to keep my guacamole simple. It should be served on traditional Mexican corn tortilla chips.
Ingredients
  • 3 medium-size ripe Hass avocados
  • 1/2 cup cilantro leaves, chopped
  • 1 lemon, juiced
  • 1/2 medium jalapeno pepper, finely diced
  • 1 clove garlic, finely diced
  • 1 small ripe tomato, chopped (optional)
  • Kosher salt
Directions

Combine garlic, cilantro, half the jalapeño, and tomato, if desired, in a bowl large enough to accommodate finished guacamole. Add avocados, leaving the mixture as chunky as possible. Add half the lemon juice and salt to taste. Depending on how spicy you like it, add more jalapeño. Add more lemon juice if needed.

Wine pairing: With the guacamole you can serve either Mexican beer or a crisp Central Coast Chardonnay.