Happy Cinco de Mayo everyone!!! I would love to be unpredictable and chart my own course by posting a recipe for lasagna or meatloaf but who am I kidding… I’m definitely going with my favorite guac recipe today.
Guacamole is pretty simple… avocados, lime, cilantro and salt. Those are the only things you really need and its pretty hard to mess up. The fun part is when you add the little extras to jazz it up a bit. I LOVE red onion in mine and I also throw in some diced tomatoes for textural contrast, cumin for a surprising smokey flavor and some garlic well because… its garlic and everything is better with garlic.
It almost pains me to put up this recipe because I don’t want people to be tied to someone else’s idea of good guacamole. The universe has graced us with this magical thing called avocado and I think we should all go forth and do with it whatever our hearts tell us. So use this recipe once and then next time change the amounts or ingredients as you see fit. A few of my favorite variations include adding charred corn, cotija cheese, bacon or shrimp. I even had a smoked salmon guacamole last week that was surprisingly delicious. Seriously… do whatever you want… you won’t go wrong.
- The best avocados for guacamole tend to be hass avocados which happen to be those smaller wrinkly ones that you see in every grocery store.
- When you’re buying avocados look for the ones with a dark purple skin that are pretty firm but give a little bit when you squeeze them gently. Check to make sure there is no particularly soft spot… that avocado is bruised and you wont be happy when you cut it open.
- If you’re shopping for avocados that you plan to use later in the week, buy green ones if you’re planning to use them 5-7 days out and purple ones that are very hard if you plan on using them in 3-4 days. Keep them out at room temperature on your countertops
- I find that the easiest way to cut up avocados for guacamole is to cut them while they’re still in their shell. Cut an avocado in half lengthwise so that when you open it you have two identical halves, with the pit still in one half. Using a small knife, cut a crosshatch pattern into one of the halves without cutting through the shell. Then use a spoon to scoop out the flesh. It should come out in little cubes.
- In order to get the pit out of the other half, CAREFULLY stick the bottom edge of a larger kitchen knife into the pit so that it catches. Then gently wiggle it around until the pit comes out. Again… carefully!
- 4 avocados, chopped
- 2 tomatoes, chopped
- ¼ cup of red onions, finely diced
- ¼ cup of cilantro, finely chopped
- 3 cloves of garlic, very finely minced
- ½ teaspoon of cumin
- juice of 3 limes
- salt to taste
- Lightly mash the avocado with the back of fork until it is the consistency that you would like.
- Stir in the remaining ingredients.
- Taste for seasoning and add salt if needed.
- Serve with tortilla chips