Eat Like A K-Pop Star: Make Guacamole To Share With T.O.P

Welcome to this week's 'Eat Like a K-pop Star.' It's the weekly series where we showcase a delicious Korean specialty or something we've seen a K-pop star chowing down on lately and show you how to get or create some food of your own.

T.O.P had us drooling recently with his Instagram snapshot of a delectable plate of fresh tortilla strips with a delicious-looking guacamole.

Unfortunately we can't give you a Mexican vacation and the chance to snack on chips and guac with T.O.P, but we can give you a fantastic recipe for a super fresh guacamole with just enough kick.

You can start with the limes. In a big bowl, squeeze the juice of two or three limes into the bowl (three if they're not so juicy.)

Then, shake a lot of salt into the bowl. You're probably going to want about one and a half tablespoons. This seems like a lot, but keep in mind that salt, when paired with all the intense flavors in guacamole, doesn't make it taste salty. Instead, it heightens the killer flavors in the avocados, cilantro, lime, and onions, so don't skimp on the salt. (You can always add some more in the end, as well.)

Next, add about 5 good-sized cloves of garlic. If you have a garlic press or a mortar and pestle, it's great to use in this situation because it releases flavor and keeps the garlic nice and juicy. If you don't, that's okay, just chop it up very finely.

On to the peppers! You can't really go wrong with choosing one or two good Mexican peppers. Jalapeno, poblano, and Serrano peppers are all good options. Chop them up finely, and if you want a little extra heat, keep some of the white stuff and seeds in there too.

Next come the onions and shallots. Chop up one shallot and about half of a medium-sized red onion a little bigger than you did the peppers and garlic. If you're a big fan of onions, go ahead and throw more in.

Up next is a key ingredient - the cilantro. This electric herb has a great bite to it. Some people believe it tastes like soap, but for the people who can appreciate cilantro's taste, guacamole just isn't guacamole without it. Take the leaves off an entire bunch of cilantro and chop or snip them up. You don't have to do this too carefully - the pieces can be rather large and uneven - just make sure they're a little smaller than an entire leaf.

Now it's time to mix in the avocados. This is the last step because they go brown quickly and are best when super fresh. Peel three or four ripe avocados, roughly chop them into a few pieces, and then do a combination mash and stir with the rest of the ingredients. If you want a little extra spice, at this point you can add hot sauce like Cholula or Tapatio. A little smoked paprika also gives this guacamole a good, smoky kick.

Serve immediately. If you want to do some prep work beforehand, you can chop up all the ingredients and keep them refrigerated for about a day, but hold off on the avocados until just before you're ready to serve.

Congratulations! You've got yourself a delicious bowl of guacamole.

One of the best things about guacamole is that you can eat it so many ways. You could have a dollop on top of fresh tortilla chips like T.O.P. It's also great paired with spicy pork tacos, on top a juicy grilled burger, or packed inside a melty grilled cheese.

This recipe should be enough to serve three or four people. But if you down the whole thing yourself, we won't tell.

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Eat Like A K-Pop Star
T.O.P
Recipes
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