Brian Talley’s Guacamole
Courtesy Our California Table, Brian Talley
Avocados are a staple crop of Talley Farms, with trees surrounding the vineyards and growing throughout the property. This is a classic guacamole formulation that will go well with the tostadas on the following pages, or with a bowl of chips and glass of wine.
- ½ cup cilantro leaves, chopped, more for garnish
- 1 clove garlic, minced
- 1 small ripe tomato, chopped (optional)
- ½ medium jalapeño, minced
- 3 ripe Hass avocados
- 1 lemon, juiced
- Kosher salt
Combine cilantro, garlic, tomato (if using) and half jalapeño in bowl large enough to accommodate finished guacamole. Use fork to mix in avocados, leaving mixture as chunky as possible. Add half lemon juice and salt, to taste. Season to taste with additional jalapeño, lemon juice and salt and garnish with cilantro, if desired. Serves 8.
Avocados and Talley Vineyards’ Estate Chardonnay are “classic Talley.” The acidity of the wine cuts through the rich guacamole, while creamy brioche notes balance the jalapeño heat.
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