Chef Michael Armstrong’s Guacamole Three Ways

Chef Michael Armstrong’s Guacamole Three Ways 427 640 Carole Mac

image1Classic Guacamole

2 ripe avocados, halved and diced
½ white onion, diced small
1 serrano chile, minced
½ bunch cilantro leaves, chopped
1 medium tomato, diced small
1 lime, juiced
Salt to taste

In a small bowl, combine the onion, chile, cilantro and half of the lime. Mash together. Scoop in diced avocado and mix together. Stir in tomato and season to taste with the other half of the lime and salt.


Guac Salsa

2 ripe avocados, halved and diced
1 English cucumber, peeled, seeds removed, and diced
1 habanero chile, minced
1 cherry tomatoes, sliced in half or quarters (depending on size)
1 lime, juiced
2 tablespoons Spanish olive oil
3 green onions, sliced
Salt to taste

In a small mixing bowl, combine all ingredients and stir together. Taste and adjust seasoning with salt.


Guacamole Verde

2 ripe avocados, halved and diced
½ white onion, diced small
3-4 fresh tomatillos, husks removed and rinsed
2 serrano chiles
½ cilantro, roughly chopped
1 lime, juiced
Salt to taste

On a hot griddle or cast iron pan, char tomatillos and chiles until well blackened and soft. Remove from heat and add to a blender or food processor with cilantro and lime, blend to a smooth but slightly chunky salsa, transfer to a small mixing bowl and stir over a bowl of ice until cool. In another mixing bowl, add the avocados and roughly mash together, stir in the salsa verde and mix together, season to taste with salt and more lime if necessary.

 

Michael Armstrong is the Executive Chef at Bodega Negra in New York City’s Dream Downtown hotel. Look for him in our upcoming video “Where the Chefs Eat” to learn where he noshes off the clock.

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