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.
GuacamoleCourse: Appetizer, DipsCuisine: MexicanDifficulty: Very simple
There is nothing better than a salty tortilla chip loaded with a mound of guacamole.
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
- 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.
- To get guacamole right requires tasting it along the way until you find the right balance between salt and acid.