One of my favorite uses for avocado, other than eating it plain, is in the form of guacamole. Here is my basic recipe, based on the use of two average-sized Hass avocados. Double or triple as needed! I won’t include definite measurements because this really comes down to taste. Also, this recipe is not true to its Central American origins (using tomatoes, garlic, cilantro or fresh chilies), but it sure is easy and tasty, so hopefully you’ll let me slide this time.
- 2 avocados removed from skin, 1 pit reserved
- 1 tbs-1/2 cup thinly chopped yellow or red onion, raw (less is more, raw onions can be powerful stuff)
- 1-3 tbs lemon or lime juice, to taste
- course salt, to taste
- cayenne pepper, to taste if you want it to have a kick
- dash of fresh ground pepper
- If you’d like a chunky mixture, put chopped onions in the bottom of an air tight container. Sprinkle with a bit of course salt. If you’d like a smooth mixture, put everything into a food processor instead.
- Add avocado quarters (or cubes if you don’t think you’ll be able to mash the pieces with a fork and you are taking the chunky route). Mash, adding lemon juice a little at a time until all of the avocado is mashed and has a spreadable consistency. Guacamole should be fairly thick and you should not see any excess liquid. Give it a good stir.
- Taste. Season until the salt level makes the avocado flavor really stand out. I find there is a threshold with seasoning: when it is just right, all of the sudden the avocado flavor just pops and the usually subtle tones become bold ones. You’ll know when you’ve reached that point for your own taste.
- Once seasoned correctly, add the reserved pit and also try to wipe down the edges of the container (I usually use this opportunity to “taste” a bit more). Bits of guacamole that stray from the main mass will turn brown faster.
- Enjoy with chips, fries, black beans, in tacos, on a burger, on an omelet, on a slice of bread, in a sandwich, with your fingers… I could go on, but you get the picture. In fact here’s a picture of my latest guac vehicle – a slice of fresh baked sour dough bread with some melted chedder, piled high. Honestly, it didn’t even need the cheese.
About this author: I'm a New Yorker who would rather cook than go out to restaurants. Sometimes I think I may be in the wrong city for that. Then I remember the exotic ingredients I'd be hard-pressed to find if I lived somewhere else. My cooking style is an eclectic range of everyday-American, Italian, middle-eastern, with extensive forays into Japanese cuisine, and some pit-stops into Indian and African cuisines. I love to try my hand at recreating dishes I taste. While I enjoy most anything with a flavor, from high cuisine to instant junk food, I have a soft spot in my belly for home-style cooking no matter the geographic or ethnic origin. Read more from this author...