Guacamole

Does anyone else always think of the Rhett and Link song whenever they make guacamole? No? Just me? Well, it ensures that I will never misspell guacamole.

Guacamole wasn't something that I grew up on. I can't remember who first introduced us to the amazingly creamy and flavorful snack. Once I started making it, I was addicted. 

My recipe is pretty simple - no frills. I've been making the same one for over 5 years. If tomatoes are your thang, go ahead and add some. You can also customize the heat and other spices. If you aren't big on cilantro, cut back a bit. My point: taste as you go and make it your own.

By the by, I love my garlic twist. You can use it to mince small amounts of onion as well as garlic.

The Best Guacamole Recipe

makes about 6 servings | Printable Page

Ingredients:

• 3 medium, ripe avocados, preferably Haas
• 2 tablespoons finely minced onion
• 1 medium garlic clove, minced
• 1 small jalapeno chile, stemmed, seeded, and minced (I usually leave this out since Reuben doesn't like heat)
• 2 tablespoons – 1/4 cup fresh cilantro leaves, chopped
• 1/4 – 3/4 teaspoon sea salt, or to taste
• 1/2 – 3/4 teaspoon ground cumin, or to taste
• 1 – 2 tablespoons lime juice, or to taste

Directions:

1) Cut the avocados in half, remove the pits, and score with a knife in several places both lengthwise and crosswise. Use a spoon to remove the flesh into a medium-sized bowl.

2) Add the remaining ingredients to the avocados. Mash lightly with a potato masher or fork and stir until well combined. Taste and adjust seasonings if necessary. For best flavor, allow the ingredients to meld: press a piece of plastic wrap onto the guacamole and place in the refrigerator for 1 hour. Serve cold or at room temperature.

And, just for fun, here is the neon-green photo I posted on Cooking for Seven 5 years ago, complete with watermark. Ha!

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