Guacamole

What’s challenging about guacamole is that it doesn’t really have a recipe. It’s more of a concept of a bright green and ripe avocado showered with salt, lime juice, cilantro, and some other components that I may or may not recommend. For the record, I don’t like mayonnaise in my guac. Rather, consider my recipe as an interpretation of the guacamole concept; it’s simple, made with fresh ingredients, and meant to be served à la minute.

Guacamole

Recipe by Anna BembryCourse: Appetizer, DipsCuisine: MexicanDifficulty: Very simple
Servings

4

servings
Prep time

10

minutes

There is nothing better than a salty tortilla chip loaded with a mound of guacamole.

Ingredients

  • 2 ripe avocados

  • 2 tablespoons finely diced onion

  • 1 plum tomato, cored, seeded, and finely diced

  • freshly squeezed juice of 1 lime

  • 1 – 2 tablespoons fresh, chopped cilantro

  • fine sea salt

method

  • Cut avocado in half. Strike the pit with a knife. Twist blade to remove the pit. Use a wooden spoon to knock the pit off the blade.
  • Secure the avocado half in your hand with a dish towel and using a paring knife, make small crosshatch slices into the flesh without cutting into the skin.
  • Insert a spoon between skin and flesh to separate them. Gently scoop out avocado cubes and mash with a fork.
  • Add diced onion, tomato, cilantro, and lime juice. Combine all ingredients. Season with salt.
  • Serve as an appetizer with tortilla chips.

Notes

  • To get guacamole right requires tasting it along the way until you find the right balance between salt and acid.

3 Comments

  1. This looks easy to make and delicious to eat. The photography is beautiful.

    • Thank you Pat. It is very easy to make. At first I was surprised, that the recipe didn’t include garlic, but that actually makes the guacamole taste fresh and fruity.

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