June 26, 2015
I was asked for my guacamole recipe the other day and I said it was on my website. I was wrong. So, for Emily, Ruthanne, and anyone else that cares, here is how I make guacamole.
This is a two avocado recipe but it scales up really well.
Combine the following ingredients in a glass mixing bowl:
- Two ripe, Haas avocados—peeled, pitted and cut up into chunks.
- Two cloves fresh garlic—peeled and finely minced.
- A glob (about a quarter of a cup) of mayonnaise—I like to use homemade but you can use whatever. Just don't use Miracle Whip®—that stuff tastes nasty.
- A light teaspoon of ground cumin.
- Squeeze the juice out of half a small lime—lemon works too, but I prefer lime.
- Cilantro to taste, but don't leave it out (entonces no es guacamole). Some people think cilantro tastes like soap; use a heavy tablespoon of dried cilantro for those folks. If you like cilantro then use fresh. Make certain you rinse it well and only use finely minced leaves—no stalks allowed.
- Kosher salt to taste—1/2 teaspoon is probably good. I'm not afraid of salt, but remember that you usually eat guacamole on salty chips so don't overdo. You only need enough in the guacamole to help your tongue taste the flavors.
Vigorously mix the ingredients using a fork to smash the avocados. I like my guacamole just a little on the chunky side of smooth so I work it over pretty good, but you mash it up until it looks good to you. The lime juice will help keep it from turning brown, but it needs to sit in the fridge for at least a half hour before serving. I suggest pushing some plastic wrap right down on top of the guacamole so no oxygen can get to the surface. If you do that you can even make it up the day before you need it and it will still look and taste great.