For the perfect guacamole, less is more. Simple ingredients combined for phenomenal flavor. There are countless uses for guacamole; from fajitas, tacos, and burritos, to afternoon snacking, and even as a salad dressing. This is my basic blueprint for guacamole, and it’s the recipe that I always come back to because it’s my favorite.
The first time that I bought avocados, I didn’t have a clue how to pick out a ripe one, (they didn’t have those handy ‘ripe now’ stickers). I purchased two and brought them home where I proceeded to try to make guacamole. Even the blades of a processor couldn’t do anything to help me, they were just too unripe. So.., if you have never bought an avocado before, what you are looking for is a little give when you lightly squeeze it. Speaking of those ‘ripe now’ stickers, beware that they can be bruised and starting to go bad. Look for avocados that ‘fill out their shell’, meaning you don’t want to see any dents. If you purchase avocados that are hard, it will take a few days at room temperature until they are ready to use.
Start by cutting your avocados in half. I like to use the tip of the knife to remove the pit. Insert the point of the knife into the soft spot at the base of the pit and pop it out. Remove the skin and place in a bowl.
I usually mash my avocados with a fork, but if I’m doubling or tripling the recipe I put them in the food processor.
I like to mash the avocados with the cilantro to release it’s flavor.
Stir in the rest of the ingredients and serve immediately.
Guacamole always has the best flavor right after it’s made, but it will sometimes keep for about a day. I like to make a double batch and take the rest for lunch with sliced cucumber or romaine leaves.
Note: If you aren’t serving immediately, place a layer of plastic wrap directly over the surface of the guacamole before placing it in the fridge. Make sure not to leave any air pockets because the air will turn the guacamole brown.
- 2 avocados, halved
- 2 Tablespoons chopped cilantro
- ½ cup quartered cherry tomatoes
- 1 clove garlic, minced
- 1 Tablespoon minced onion
- 1 Tablespoon minced jalapeno
- 1 Teaspoon fresh lime juice
- 1 Teaspoon of sea salt
- Remove the avocado pits and skins. Place in a bowl big enough for mashing.
- Mash the avocados and the cilantro until desired consistency is reached.
- Stir in the rest of the ingredients and serve immediately.
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