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Step away from the seasoning packet. Great guacamole doesn’t really come from a recipe and it certainly doesn’t come from a seasoning packet. Rather, great guacamole comes from great avocados. Sometimes, when avocados are plentiful and perfect, I prefer nothing more than a little salt and lime in my guacamole. As they say, practice makes perfect and I can’t think of anything I’d rather practice and perfect than guacamole.
For added instruction and entertainment, watch Burrito Harmony – How to Make Grilled Steak Burritos and Guacamole!
Check it out! This recipe was featured in the LA Weekly!
Ingredients for Guacamole:
2 ripe avocados
2 tbsp diced, seeded jalapeno
2 tbsp diced onion
2 tbsp chopped cilantro
1/2 cup diced, seeded tomato
1 tbsp fresh lime juice
salt & pepper
Notes: Ripe avocados are not too soft… or too hard. A ripe avocado will “give” with a gentle squeeze. I prefer to buy unripened fruit and ripen at home to avoid mistaking bruised fruit for ripe. Just as avocados become ripe (and darkened if using Hass) I store them in the cheese drawer of my refrigerator, apart from other fruits and vegetables, until ready for use. This preparation is about as elaborate as my guacamole gets, however, roasted pepitas and a sprinkle of cotija cheese can garner some serious accolades too.
1) Seed and peel avocados.
2) Mash avocado with the back of a fork. For larger batches, a potato masher works well.
3) Season mashed avocado with salt and pepper.
4) Add jalapeno, onion, cilantro and tomato and combine.
5) Add lime and combine.
6) Taste and adjust seasoning.
7) Share and enjoy.