One of the fastest recipes you should have on hand, at your disposal, is guacamole. When the avocados are in season and reasonably priced, I just don’t understand how people can spend money on the store bought stuff. Now don’t get me wrong, there are some rare instances when the store bought product is better or even more practical than making it yourself. For instance, phyllo dough or puff pastry. But for something as simple as guacamole, you must make it yourself!
You can control the quality of the ingredients, the salt intake and the freshness of it all. With just five simple ingredients, you can make it better yourself, with no artificial preservatives or flavorings. Once you learn how simple it is, you wont be able to stop making it, especially after you realize how much you are over paying for that store bought artificially colored guacamole.
The starring cast:
Tackle the avocados first. Cut them in half, lengthwise.
What a sight! Glorious.
Is there anything better than this in life? I think not.
Oh yea…..I was wrong.
This is better.
Next thing you’ll want to do, besides grab a spoon and dig in, is to remove the seeds.
Be very careful when you do remove the seed. If you’re not an experienced guacamole ninja maker, then you shouldn’t use the knife method. I’ve known plenty of people who have gone to the ER for cutting themselves over an avocado…well only one person in particular.
You know who you are.
Anyhow, back to the task at hand. Once the seeds are gone. Score each avocado half. It just makes it easier to breakdown later.
Using a spoon, scoop out the good stuff, and drop it into a mixing bowl.
Grab a small onion. Cut it in half, peel it and get ready to cry.
Mince the onion very finely. I like small onion pieces in my guacamole, so that it doesn’t over power everything else. The whole goal is to have them all work in unison.
There is no “I” in guacamole.
Once chopped finely, put it in the bowl with the avocado.
Next up to bat; a tomato.
Lets slice it and dice it. You know the drill.
Grab the washed and dried cilantro.
Cut off the stems and rock your knife back and forth, cutting it into smaller….just smaller.
Place it in the bowl with the rest of the supporting characters.
Let’s season this thing.
Last but certainly not least, a lime.
We need some acidic balance. Not just for flavor, but it also prevents our lovely dip and spread from turning brown on us.
Give it a good squeeze. Give it all you’ve got. Take out your frustration on the lime.
I wont tell.
We need a fork.
WAIT!!! Not to eat it….well not just yet.
The fork is for smashing and mashing. Don’t get ahead of yourself.
We’ll get there. We’ll get there.
Give it a good smash and mix, until all the ingredients are blended together.
It’s that simple. No joke.
You can thank me now for saving you loads of money on your guacamole bill. Or send them to firstname.lastname@example.org…
…No, that really doesn’t work.
But seriously, you’re welcome.
Technicolor Kitchen Tip: Make guacamole a couple times during the week, place it in a good air tight container, and leave it in the fridge. That way you or your family, can use it during the week for everything. As a spread on sandwiches, a dip for chips, or veggies…I guess, if you want to be healthy. Or with quesadillas, or just by itself. It’s perfect by itself.
My favorite way you ask? It was meant to be eaten with….
I couldn’t resist.
Here’s the recipe, go out and enjoy.
This recipe is one of those that is more like a guideline. As long as you have these ingredients, you can make it in different quantities by easily adding or subtracting the amounts. Happy Guacamole Thursday.
- 2 Medium Avocados
- 1 Small Onion
- 1 Medium Tomato
- 1 Bunch Cilantro
- 1 Lime
- Pinch of Salt
- Freshly Ground Black Pepper
- 1/4 tsp Cumin
- 1/4 tsp paprika
- 1 Jalapeno (Optional)
Cut the avocados in half lengthwise. Remove the seeds and score with a pairing knife. Using a spoon scoop out the contents and place it in a mixing bowl.
Finely chop the onion, tomato, jalapeno (if using) and cilantro and add them to the bowl as well.
Squeeze the lime in, and season with the spices.
Using a fork smash, mash and mix until the guacamole blended well. Taste for seasoning, and adjust accordingly. Serve with chips or veggies. Enjoy right away or store in an airtight container. Keeps for up to two days with the lime juice in it.