Jack White landed in the news in early 2015 after the University of Oklahoma student newspaper published his tour rider, which included a very specific recipe for guacamole. While some people thought it was a sign of diva-ish rock star demands from White, he said it was simply an “inside joke” and actually his tour manager’s recipe (“I can’t even make Kool-Aid,” he claimed). Whatever its origin, the recipe itself earned praise from food experts. You’ll have to make it to decide for yourself.
8 large, ripe Haas avocados
4 vine-ripened tomatoes, diced
½ yellow onion, finely chopped
1 full bunch cilantro, chopped
4 Serrano peppers, de-veined and chopped
Salt and pepper to taste
Directions: Cut the avocados in half the long way, remove the pit (save the pit) and dice into large cubes with a butter knife, 3 or 4 slits down, 3 or 4 across. Scoop out the chunks with a spoon, being careful to keep the avocado in fairly large chunks.
Mix all ingredients in a large bowl, taking care not to mush the avocados too much. Once properly mixed, add the pits into the guacamole and even out the top with a spoon or spatula. Squeeze ½ the lime over the top later so you cover most of the surface with the juice (the pits and lime will keep it from browning prematurely). Cover with plastic wrap and refrigerate until served or eat immediately.
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Eat Like a Rock Star: 7 Recipes from Famous Musicians
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April 14, 2016