Guacamole is a staple in my house, meaning, I make it and eat it on a regular basis. I know there are thousands of recipes out there for guacamole, but I really believe mine is the best. Maybe that’s arrogant, but it comes out perfect every time and my dad, who is not a guacamole fan, actually eats mine. So, it’s pretty darn good. It’s especially good this time of year, when the tomatoes are ripe and the avocados are in good condition. I made an especially good batch last night…
4 ripe avocados – there is a science to picking the best avocados. You want to buy an avocado that is mostly brown/black on the outside. A bright green avocado is not a ripe one. However, if you happen to have some unripe avocados, just lay them out on your kitchen counter for a few days and they will ripen up. An avocado that is ripe and ready to go should also give a little when you push on the skin. It should NOT be mushy, but it should give a little and be slightly soft when you push your thumb into it.
1/4 cup finely chopped tomato
1/4 of 1 red onion finely chopped
juice of 2 limes (or lemon – I’ve used both and either one is fine)
1-2 cloves of garlic minced or grated
1/4 fresh cilantro chopped
salt and pepper to taste
1. Scoop out the avocados from their shells and, using a fork, mash them roughly. I like my guacamole chunky so I don’t worry about mashing the avocados too well. As long as there are no huge chunks, I’m happy. Squeeze the juice of half a lime over the avocados and keep mashing.
2. Add in the diced tomatoes, onion, garlic and the rest of the lime juice and mix well.
3. Add the cilantro, salt and pepper and mix well.
4. Serve with torilla chips (duh).
Tip: Everyone knows that guacamole can go from that pretty green color to a nasty brown color pretty quickly. The enemy is air. When storing your guacamole, save one of the pits from the avocado and throw it in with the guacamole. Also, add some more lime juice to the top of the guacamole. Then put the guacamole in a bowl (with a tight fitting lid) and lay a piece of plastic wrap directly on the guacamole so it’s not exposed to any air. Put the lid on the bowl and store in the refrigerator.
If you like your guacamole spicy, add 1/2 of a finely minced jalapeno to it. I’ve tried this before and it’s pretty good.