It is so very simple to make, but we'll start with the basics for anyone who has never ventured into the world of avocados...
Selection: if they are to be used within a day or two, go for the ones that are dark browny-black-green colored and not bright green. Pick one up and give it a gentle squeeze, it should give a little to the pressure of your fingers; this is the one you want. I have been know to squeeze every one in the bin looking for the ones with the best texture! FYI, occasionally there are not any ripe ones available. Of course you can buy green ones and let them ripen on your counter at home, which will take several days.
Guacamole Ideas to Try:
-a great topping for your grilled chicken breast
-cucumber, celery, and bell pepper slices dipped in it
-fajita bowl: sauteed steak, peppers and onions topped with a big dollop
-a great sweet potato topping
-great for a salad: lettuce + black beans + tomato + grilled corn + shredded carrot + guacamole + vinaigrette dressing
-hardboiled egg cut in half and topped with a spoonful of guacamole (beats mayo any day!)
-fancy appetizer: radicchio or endive lettuce cups filled with guacamole and topped with cheddar cheese
1 Roma tomato, seeded and finely chopped
1 jalapeno, seeded and finely diced
½ cup finely chopped red onion
1 Tbs fresh lime juice
1 clove garlic, very finely chopped or grated
½ tsp sea salt
2 Tbs fresh chopped cilantro
3 Haas avocados, very ripe*
1. In a bowl combine the tomato, jalapeno, red onion, lime juice, garlic, cilantro, and salt.
2. Cut the avocadoes in half and remove the pits. Scoop out the flesh with a spoon. If it is very ripe/soft you can put it in the bowl with the other ingredients and just vigorously mix everything up. If it is slightly under ripe/hard I will pile it up on my cutting board and use a potato masher to mash it into bits.
3. Add the avocado to the other ingredients and mix to combine. Enjoy!
Guacamole doesn’t store too well, so I recommend making only as much as you will use in a day or two. Store it in the fridge and place a piece of plastic wrap directly on top of the guacamole in the bowl that it is in.
*If you have good ripe ones it should form a uniform mash, if they are a little under-ripe they will form mashed up little pieces, which are fine. I do think that very ripe avocados make the best guacamole.