Guacamole, information pills the word alone is magic. To say I heart guacamole is an understatement. But making that beautiful mound of green gold is another matter all together. It can be one of the simplest things to make and also incredibly easy to mess up. I speak from experience. I just gave my Aunt one of my versions of guacamole and then decided to try it myself, cost only to find I had messed up my own recipe. In my defense I change my recipes as I go. So, pharmacy depending on how the wind is blowing or my mood I may make it spicy, chunky or through everything in but the kitchen sink. I’m this way with most everything I cook. I usually have an idea in my head of what I want to do and then go for it. I call this on the fly cooking. A few years ago I was really put to the test when I moved to NY and was living with friends on their couch. It was my job to take the vegetables we got from the co-op and plan the weeks meals with them before they rotted. I really liked that challenge and still do, so when I got to farmers markets I try and plan my meals by the time I get home. When making guacamole there are some things that are a must like cilantro and lime juice. Some people use lemon but I prefer lime. My usual go to has tomato, onion, garlic, lime, cilantro and seasonings, it’s basic but classic and it’s what everyone is used to. The best thing about making guacamole is that you can have fun with it. Experiment, use different peppers for a variety of spiciness, add radishes for extra crunch, or red onions instead of regular white . However you make it, make sure the ingredients are as fresh as can be.
- 2 Avocados
- 1 Jalapeno
- ¼ of a lime, juiced
- 1 Small onion(white or red)
- 1 Roma tomato,
- ¼ of a bunch of cilantro
- 1 Garlic clove
- Salt and pepper to taste
- Pinch of Ancho chile powder
- Pinch of cumin
- Pinch of chipotle chile powder
- In a bowl cut and smash avocados(save pit for later)
- Chop up tomato and onion
- Dice Jalapeno
- Chop Cilantro
- Mince Garlic
- Combine all ingredients, add spices, salt, pepper and lime juice
- Serve immediately.
Oh and here’s a great tip. If you find you have leftovers(ha, ha , that’s like having extra wine! no such thing!!!). Seriously, if you have extra take a Ziploc baggy and put the guacamole in it long with the pit of one of the avocados, squeeze ALL the air out of it and it will stay fresh for 24 hours.
You are the master!!!!!!!!!!!!