The search for the perfect guacamole recipe is an epic one. How much jalepeño is too much? Should you use lemon or lime? Will onion overwhelm the mix? What about cilantro? Whatever that perfect combination may be, the guac at Surfside (2444 Wisconsin Ave., NW; 202-337-0004) in Glover Park comes pretty close. Chef/co-owner David Scribner shows us how to make his version, drizzled with olive oil, heavy on cilantro and lime, and mashed by hand. Check out the video for his tips on using zest, chopping onions, and getting out those darn avocado pits.
Recipe:
6 to 8 whole ripe avocados, roughly cubed
Zest and juice of 2 limes
½ cup olive oil
1 jalepeño pepper, seeded and minced
1 bunch cilantro, roughly chopped
½ small red onion, finely minced
Salt to taste
Fold all ingredients together with a spoon or your hands, making sure not to overmix.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
