Guacamole
Prep time: 30 minutes
Non-active time: 2 to 4 hours
Servings: Depend on your hunger level...
Ingredients
Non-active time: 2 to 4 hours
Servings: Depend on your hunger level...
Ingredients
- 3-4 large, ripe avocados
- 1 lime, juiced
- 1 tomato, seeded and diced
- 1/2 red onion, diced
- 2-3 garlic cloves, minced
- 2 jalapeños, diced*
- 3 Tbsp cilantro, finely chopped
- 1 tsp ground cumin
- 5 dashes hot sauce
- Pinch of cayenne pepper
- Salt and pepper to taste
- Medium-sized mixing bowl
- Potato masher
- Soup spoon
Cut the avocados in half. Remove the pits by using a sharp knife to hack into the pit. Once the knife is securely fastened within the pit, turn the pit using the handle of the knife and pop the pit out. Discard.
Scoop the meat of the avocado out with a spoon into a medium-sized mixing bowl. Add the lime juice, garlic, and some salt and pepper before mashing with a potato masher. The lime juice not only enhances the flavor of the guacamole but also helps to slow oxidation.
After you’ve mashed the avocados to your desired consistency--I prefer a chunky guac--add the remaining ingredients and stir to combine.
I also like my guacamole on the salty side and never measure, but I would estimate I typically add 1 to 2 teaspoons of kosher salt, maybe a bit more. Salt a little at a time, and taste your guacamole after each step. More salt can always be added if needed, but if you over salt, there’s little to be done to correct that situation...a mistake I only made once.
Cover tightly with plastic wrap, pressing the film directly onto the guacamole to prevent contact with the air. Allow to sit at room temperature for 2 to 4 hours so the flavors get the chance to mingle. Serve with your favorite brand of tortilla chips, jicama, and/or fresh veggies. Just try not to eat the whole bowl.
* Depending on your desired level of spice, include some or all of the jalapeño ribs and seeds when dicing. Usually, I cut the jalapeño into four, leaving the ribs and seeds in only one of the quarters.
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Scoop the meat of the avocado out with a spoon into a medium-sized mixing bowl. Add the lime juice, garlic, and some salt and pepper before mashing with a potato masher. The lime juice not only enhances the flavor of the guacamole but also helps to slow oxidation.
After you’ve mashed the avocados to your desired consistency--I prefer a chunky guac--add the remaining ingredients and stir to combine.
I also like my guacamole on the salty side and never measure, but I would estimate I typically add 1 to 2 teaspoons of kosher salt, maybe a bit more. Salt a little at a time, and taste your guacamole after each step. More salt can always be added if needed, but if you over salt, there’s little to be done to correct that situation...a mistake I only made once.
Cover tightly with plastic wrap, pressing the film directly onto the guacamole to prevent contact with the air. Allow to sit at room temperature for 2 to 4 hours so the flavors get the chance to mingle. Serve with your favorite brand of tortilla chips, jicama, and/or fresh veggies. Just try not to eat the whole bowl.
* Depending on your desired level of spice, include some or all of the jalapeño ribs and seeds when dicing. Usually, I cut the jalapeño into four, leaving the ribs and seeds in only one of the quarters.
< Back to Sides, Snacks, and Apps