Guacamole is one of the simplest, easiest and most delicious dishes anyone can make. There’s no cooking involved, and not much a recipe, either. All you need is a ripe Hass avocado (or two), lime juice, salt & pepper – and maybe a bit of onion, tomato or garlic.
Sometimes the hardest part of making fresh guacamole is finding perfectly ripe avocados.
A lot of people add fresh garlic, but I prefer a subtle garlic flavor so I use a trick I learned from my Aunt Jean: cut a clove of garlic in half and rub it in the bowl you plan to use. (She did that to “season” the salad bowl before adding the greens.) Don’t worry. You can use the remaining garlic for another recipe.
Some people like smooth guacamole, others prefer chunky. I like chunks of avocado, tomato and onion, but sometimes I make it with just the avocado and lime. It depends on what I have on hand and what I’m serving with the guacamole.
Step One: Prep your extras. Rub the bowl with garlic (or mince a clove) and toss in some finely chopped tomato and/or onion if you like:
Step Two: Halve, peel and remove pit from an avocado (or two, or more). I like to roughly cut the avocado in large chunks for easier mashing:
Step Three: Squeeze in some fresh lime juice, add salt and pepper to taste and mash to the desired consistency. (I usually use slightly less than half a lime per avocado, but you might prefer more or less lime.)
I don’t care for salty or greasy chips, so I usually cut up a small corn tortilla or two and bake my own chips in the toaster oven.
The final step? Enjoy!
Once avocados are cut they turn brown quickly. Even the lime juice doesn’t help stave off oxidation. I’ve heard putting plastic wrap directly on the guacamole helps keep it green because it reduces the exposure to air. Some people claim sticking the avocado pit into the mixture keeps it fresh too. But who am I kidding? There are never any leftovers to worry about!
While I love classic guacamole like this, it’s also be fun to experiment by adding things like grilled corn, hot peppers, cilantro, even mango. What are some unusual ingredients you’ve added to guacamole, and how did it turn out?