0:00
- My whole family loves guacamole,
0:06
- [Theresa] Yes. - [Eddie] Yes.
0:07
- And I tell you who makes great guacamole is Jamie.
0:10
- [Theresa] Yes, he does.
0:11
- And I don't think he does anything tricky to it,
0:15
but this one is gonna be
0:21
a spicy basil guacamole.
0:23
- [Eddie] I know Jamie doesn't do cilantro in his.
0:26
- No, Jamie, Jamie says cilantro tastes like soap.
0:30
- [Theresa] So does Bobby.
0:36
And I have heard people say that outside our family,
0:42
- [Eddie] I don't like cilantro either.
0:45
- [Eddie] I don't know that it tastes like soap,
0:46
but I don't like whatever it tastes like.
0:49
- And it smells so much like licorice
0:52
as I chop it smells just like licorice.
0:56
- [Theresa] Oh, the basil?
1:00
So we're gonna need a fourth of a cup
1:04
finely chopped basil.
1:09
I've got one medium tomato that has been
1:21
All right, I've got two spring onions.
1:26
I'm gonna go ahead and put in there.
1:28
I've got the juice of one lime.
1:31
You know, I may do that once I get avocado in there
1:33
so I make sure that it's nice and coated.
1:38
And I will go ahead and add our garlic,
1:42
and get those things stirred up.
1:48
and my grandchildren,
1:50
oh my goodness do they love Mexican food.
1:55
I bet they all go out to eat once a week for this.
1:59
And Sully, I don't know since they've moved to Birmingham,
2:03
I hope Cari has found a good Mexican restaurant for Sully.
2:07
All right, so this calls for one tablespoon
2:12
of crushed red pepper.
2:14
To me that's too much.
2:18
It would probably be perfect for Michael.
2:29
we hear you, we hear you Lou.
2:33
That looks like about a half a teaspoon to me.
2:38
And you know what, that looks like a good bit.
2:42
And if it's not, if it's not enough,
2:45
you can always come back and add to it, right?
2:49
I've told y'all for so many years
2:51
you can always add to,
2:53
but you can't take out.
2:56
All right, so I'm gonna put this to the side,
3:01
and to me you have to plan ahead for avocados,
3:11
have y'all noticed that?
3:18
if you wanna do Mexican tonight
3:20
it's so hard to go out and find
3:32
Sometimes the organic you can look those up,
3:39
and sometimes they'll be closer
3:43
to being ripe and ready to use.
3:47
Oh my gosh, I didn't love avocado
3:49
until I found out they were fattening.
3:51
I said I didn't like avocados.
3:55
Well honey once I found out they were so fattening,
3:59
I said "There's something wrong here,
4:03
"'cause if it's fattening
4:06
"old Paula should love it." (laughs)
4:10
All right and I think I'm gonna use three avocados.
4:16
I'm just gonna roll that around,
4:21
Just to get it going.
4:27
This one feels really ripe, I hope it's...
4:30
That one was perfect.
4:32
When did you buy these Theresa?
4:37
- [Theresa] I know how to pick them out though
4:39
from my days at the produce stand.
4:41
There's always a few that you can find.
4:43
- I thought I did too,
4:45
but I like for it to have a elite bit of movement to it.
4:50
- [Eddie] Sometimes (indistinct) will have a section
4:53
of you can tell they're-
4:54
- Ready, ready to go?
4:58
- [Theresa] Yes, ma'am.
4:58
- If you would get close to a microphone.
5:01
- [Theresa] Yes, ma'am.
5:02
- And tell our friends out there-
5:05
- [Theresa] How to decide which ones are ready?
5:09
- [Theresa] You're definitely looking for the color.
5:10
So the darker, as they start to really get darker,
5:13
you know they're ripening up.
5:19
you should be able...
5:20
It squishes jus at little bit-
5:22
- Just a little bit, yes.
5:23
- Now they will tell you you can also,
5:27
now this one doesn't really have one,
5:29
but some of them you can pop it off
5:32
and if it pops off and it's not green,
5:34
then you'll also know that's ripe.
5:38
- [Theresa] Popped that little tiny piece.
5:40
- It was that little bitty stem
5:45
So she said if you'll just,
5:50
and that's not green then it's ready, right?
5:54
And if they're not ripe enough for you-
5:59
and brown bags help the ripening process.
6:03
All right, so now I'm gonna go on,
6:05
and I'm gonna add the one lemon juiced,
6:13
Okay, the only thing we need now
6:19
is a teaspoon of salt,
6:22
and some black pepper if you would desire.
6:26
Now to me avocado with a lime
6:31
and lemon juice calls for one teaspoon,
6:36
and it calls for a fourth teaspoon of black pepper,
6:37
and there you go 'cause I just tasted it y'all,
6:41
and that little scant half a teaspoon
6:45
of crushed red pepper is plenty enough.
6:51
Michael would say oh, you're a sissy.
6:55
But it's plenty hot enough to me.
7:00
And the basil just gives it
7:03
a whole different flavor from the cilantro
7:06
you associate with guacamole.
7:10
And I'm gonna steal the little butter thing.
7:24
This is so pretty to look at.
7:27
So love and best dishes to you all.
7:34
Just do it the way you like it.
7:40
Hey ya'll it's Paula Deen.
7:42
Now if you enjoyed this video,
7:46
and click the subscribe button,
7:47
as well as the notification bell
7:50
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7:53
Love and best dishes y'all.
