Highline Artists Weigh in on Guacamole

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February 12, 2015

Poor old Jack White. In the wake of his rider being published and publically scrutinized, we here at Highline couldn’t help but feel pangs of sympathy. With our long tradition of feeding hungry bands, Mr.White’s detailed recipe for “Jackamole” doesn’t seem like such an outlandish rider request (although we are suspicious of his avocado-pit methodology).

We feel for you Jack! All rockers worth their six-strings enjoy a tasty bowl of chip dip, and to prove our solidarity here are some favorite guacamole recipes from Highline artists.

 

still flyin' highline website warmStill Flyin’

Have you ever wondered what Hammjamm tastes like? Now you can try it with 50 or so of your forever dudes.

 

One large pepperoni pizza, diced

5 super carne asada burritos, diced

45 avocados, smooshed

1 tbsp. salsa, wet

 

Ralfe Band

Oliver Ralfe went on a spirit quest to Mexico several years ago. He thinks this recipe came to him in a dream, although he might have seen it on an episode of Jamie Oliver.

 

2 ripe avocados, finely dicedoliver-ralfe

½ jicama, shredded

Juice of 1 lime

1 tsp cumin seeds

1 tbs mayonnaise

Salt and pepper

Combine all ingredients, and then gently mash with a soup spoon

 

Western Lows

Hailing from California, these boys know their guac. This recipe comes from their drummer, Julien Bellin .

 

Four ripe avocadoswestern lows website

2 tablespoons organic mayo

1 cup freshly chopped cilantro

1/2 cup freshly chopped italian parsley

3/4 cup freshly chopped red onion

4 chopped cloves of garlic

1/4 cup extra virgin olive oil

2 table spoons balsamic vinegar

Salt and pepper to taste

2 freshly chopped habanero peppers

1/4 cup freshly squeezed lemon juice

Blend all ingredients in large mixing bowl with hand blender, to desired consistency.

 

Piney Gir

While better known as an indie chanteuse, Piney’s Mexican cooking is some of the finest in London.

 

Take 2 ripe avocados mashed up with a fork, then add:piney kitchen gloves

1 juicy tomato diced into little cubes

A handful of fresh coriander sliced small

1 large or 2 small spring onion finely chopped

The juice of half a lemon

A bit of the hot briny juice from the jalapeño pepper jar (that’s my zingy twist)

Bit o’ salt and pepper.

 

Mary EpworthMary_Epworth-1-200-200-100-crop

Mary is a huge fan of Mexican food, though it’s hard to get in the UK. She loves avocados, but she doesn’t get along with raw onions. Here’s her complicated recipe:

Mash an avocado.

Squeeze a lime in it.

Add salt.

 

Stay tuned for more exciting Highline announcements!