Friday, December 31, 2010

Bitter guacamole remedy

If your guacamole is bitter, try adding a teaspoon of sugar /cup. Stir it in well and let it sit for about 1/2 hour in the refrigerator. Taste again. If it's still bitter add 1/4 teaspoon of vanilla extract, stir well again and let sit to blend. Once the bitterness has abated, add chunky ingredients as you like to the mixture: diced onions, salsa, chopped cilantro, diced peppers. These textural additions dilute and extend the avocado and shift the taste emphasis away from the base to the chunky items.

P.S. Robert Sommers of the Blue Heron blog fame notes that the addition of sugar sounds awful and I agree. I should have stated here that the sugar remedy is a LAST RESORT, the culinary equivalent of CPR. Only if you're pretty well ready to give up on the guac should you try this.

Happy New Year! 

4 comments:

  1. Happy New Year to you too! We too are staying in, and I am attempting a new recipe to start off the new year- Cider Braised Pork with caramelized onions.

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  2. The sugar thing sounds awful. Like one of those chemical funky guacamole concoctions they sell at the store to people that don't know any better. But in the spirit of science I will give it a shot. HNY.

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  3. I agree with you. Sugar is a last resort and I should have made that clear.

    We don't often encounter bitter avocado here unless we're eating really immature fruit. The questions I get about this are frequently from Europeans - some of the varieties grown in South Africa or in the middle east may be more prone to bitterness.

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  4. I am a San Diego native and lived on a large avocado grove on Mt. Helix as a child.I think that the hass are the avocado prone to bad smell due to a high oil content that goes rancid. I have always favored fuertes and reeds for eating, along with the old exotics, topa topas, queens, dukes. It is unfortunate that Hass got all the commercial play. When the guac starts to brown, we merely add a bit of lemon juice. Hot sauce also cures a litany of sins.

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