After hearing the story on NPR, we mixed up a batch — a little skeptical about the lack of garlic, but excited nonetheless. And we almost ate the whole thing standing over the bowl. All the while musing over whether the crew treats it like a contest at each stop, keeping track of who can make it best.
(As it turns out, they do.)
We saw Jack at Newport in the summer — not just on stage, but also in the crowd, since at Newport bands usually feel like they have the freedom to wander around and support each others’ shows — so, as fans, it didn’t really cross our minds that he might be a brown m&m-level diva.
And I’m thinking that when it comes to Jack White, I don’t know, if you’re a fan, you probably gave him the benefit of the doubt. So he probably should’ve just said, “You’re welcome for the kickass guac. I’ll tell my tour manager you like the recipe.”
… or maybe just anything other than this.
Jack White’s Guacamole Recipe
via White’s concert rider
8 x large, ripe Haas avocados (cut in half the long way, remove the pit—SAVE THE PIT THOUGH—, and dice into large cubes with a butter knife. 3 or 4 slits down, 3 or 4 across. You’ll scoop out the chunks with a spoon, careful to maintain the avocado in fairly large chunks.)
4 x vine-ripened tomatoes (diced)
1/2 x yellow onion (finely chopped)
1 x full bunch cilantro (chopped)
4 x Serrano peppers (de-veined and chopped)
1 x lime
Salt & pepper to taste
Mix all ingredients in a large bowl, careful not to mush the avocados too much. We want it chunky. Once properly mixed and tested, add the pits into the guacamole and even out the top with a spoon or spatula. Add 1/2 lime to 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. Please don’t make it too early before it’s served. We’d love to have it around 5 p.m.