Let’s talk guac.
I am a huge fan. Gigantic, even. And recently, I’ve been hoarding all the good avocados I can get my hands on because (1) in these parts, a good avocado that hasn’t turned on ya 30 seconds after you buy it = a good day, (2) my husband is a recent avocado convert. Let’s all give him a round of applause, because really, he has finally come to his senses. There were battles royale in our house for YEARS over the awesomeness vs. disgustingness of avocados (PS – who knew “disgustingness” was a real word?). I won that battle. Suck it, honey!
Ahem. My maturity abounds.
Ever since my husband came ‘round to the buttery goodness of avocados, I’ve been using them in just about every weekday dinner. Sometimes it’s just smashed on toast and topped with a fried egg. Grilled shrimp and zucchini tossed with some avocado and thrown over salad is one of our favorite go-to meals. When I’m not doing that, I’m making guacamole. Because really, there’s no better way to use up a ripe avocado. Mostly because it means chips are usually involved. And margaritas.
This particular version of guac was inspired by a recent dinner out at a popular Mexican restaurant in Philly. They have a huge section of the menu dedicated to guacamole alone, and I wanted to order every single variation. I first ate this version a few years ago at said restaurant (accompanied by awesome blood orange margs) and my guac lust was taken to a whole new level. It stood out in my mind as the best guacamole ever, and this rang true for several years. I couldn’t get it out of my head.
When I had the opportunity to share the same version with my husband and some friends a few weeks ago, I jumped all over it. I insisted it was the best guac I’d ever had in my life and strongly suggested (read: insisted) we all have it right then and there. Lucky for me (and them), they indulged me.
And it didn’t disappoint the second time around. I relished (for the 56874857873rd time) in my husband’s enjoyment. I did, however, keep the “IN YOUR FACE” and victory dancing to a minimum. We were in public, after all. Again, so mature.
This rendition has a standard guacamole base. Simple is best. The less you do to the avocados the better. Lime juice, cilantro, a diced jalapeño, and a grated garlic clove. Maaaybe some red onion (I did it). It’s all you need. All the flavor comes into play with the amazing toppings: soft goat cheese, roasted cherry tomatoes, and buttery pistachios. There is so much “OMGYES” in this little bowl of love.
I really do think it might be the best guacamole ever. With Cinco de Mayo just days away, I STRONGLY SUGGEST (read: insist) that you try this out. It’s so.freaking.good.
If you try it and love it, I promise to keep the victory dances to a minimum. I save those only for my husband.
1 cup cherry tomatoes, halved with seeds scooped out (as much as possible)
Salt and pepper
3 ripe avocados, peeled and diced
Juice of 2 limes
1 garlic clove, grated or pressed
1 jalapeño pepper, seeded and finely diced
The roasted cherry tomatoes
1 tablespoon fresh cilantro, finely chopped
¼ cup finely diced red onion
4 oz goat cheese, crumbled
¼ cup salted pistachios, toasted and chopped
Preheat the oven to 400°F and line a baking sheet with foil or parchment. Add the halved tomatoes and toss with olive oil, salt, and pepper. Roast for 20 minutes, or until the tomatoes are bursting and soft. Allow to cool completely and then chop roughly.
Toss the diced avocados with the lime juice, garlic, jalapeño, roasted tomatoes, cilantro, and red onion. Mash/mix to your desired consistency. Season, to taste with salt, pepper, more lime juice, or hot sauce, if desired.
Gently fold in ½ of the goat cheese crumbles and pistachios. Reserve the rest for garnish. Spoon the guacamole into a serving dish and garnish with the rest of the cheese, pistachios, and a few more roasted tomatoes. Serve with tortilla chips and salty margaritas!