Hey friends – did you realize that Cinco de Mayo is this weekend?!?! How did it already get to be this far into 2013?
Anyway, I will use any and all excuses to partake in some guacamole eating, so Cinco de Mayo is just a great excuse to play around with a few recipes. I probably make this classic guacamole every other week or so – it is a staple in our household. I use it to top my turkey chili, top my salads with it, stuff it into tacos, and simply dip some tortilla chips into it. So many options…
The thing I love about guacamole is how simple it is – there really isn’t much to making a great guac. No secret ingredients, no secret technique. Just keeping it simple.
Also – do you know how to select the perfect avocado? I tend to purchase mine when they are still firm and let them ripen on my counter to avoid the bruising that sometimes happens when other customers at the store smash their fingers into the fruit. But, if you’re looking for one that is ready to go right away, you place the avocado in the palm of your hand and apply gentle pressure – don’t use your fingertips: that will bruise it! If the avocado yields to the gentle pressure, it should be ready to go. Another indicator? The dry stem portion of the avocado should be easily pushed off – if it is brown underneath, your avocado might be a bit overripe…yellowish brown – good to go! Take a look at this example if you want a visual!
That doesn’t mean that I don’t like to change it up a bit. As a matter of fact, stay tuned later this week, as I will be sharing two other recipes that are a twist on the traditional…to kick my guacamole up a notch or two. Maybe some pineapple….maybe some garlic…some bacon might be involved…
So – how do you like to serve your guacamole?
Classic Guacamole
- 2 ripe Hass avocados
- ¼ cup onion, diced (I like using green onions)
- 1 tbsp (approx) fresh salsa
- ½ medium tomato (or 5-6 cherry tomatoes), diced
- juice from ¼ of a lime
- ½ tsp garlic salt
- fresh cilantro (about ½ a handful), chopped
- Slice avocados in half and carefully remove pits and discard. Scoop the flesh of the avocado into a small bowl and discard the peel. Add onion, salsa, lime, and garlic salt.
- Using the tines of a fork, gently mash the ingredients until you reach desired texture. I like my guacamole to have small chunks of avocado present, but you can mash until completely smooth as well!
- Gently stir in chopped cilantro and diced tomato. Enjoy!
Sounds like how I make mine except I add some garlic, either fresh grated on the microplane or even from a canister if that is they only thing I have on hand!
I love garlic! Stay tuned…I’ll be posting a guac with garlic as a featured ingredient later this week….mmmm
Guac is one of my favorite things on the planet. I will have to try your recipe!
I love guacamole! Really, what else can you say to that? 🙂
Not much! I pretty much think it should be its own food group!