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How to Make Surfside’s Guacamole
Need to make a killer guac recipe for Cinco de Mayo? We show you how to make Surfside’s version. By Jessica Sidman
Comments () | Published May 1, 2009
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.

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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.

Categories:

Cooking at Home Holiday Eats Recipes
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Posted at 09:38 AM/ET, 05/01/2009 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs