I (heart) guacamole. It’s seriously so good. That being said… I finally decided I would learn how to make it instead of just buy it pre made (because let’s face it, most of the time it doesn’t taste as good either).
I got this recipe from here, but I made some of my own updates.
- 4 ripe avocados
- 1/2 red onion, minced (about 1/2 cup)
- 1 tsp crushed red pepper (some recipes call for 1-2 serrano chiles, stems and seeds removed, minced)
- 2 tablespoons fresh cilantro leaves, finely chopped
- 2 tablespoons of fresh lime or lemon juice
- 1/2 teaspoon coarse salt
- A dash of freshly grated black pepper
- 1 ripe tomato, seeds and pulp removed, chopped (I used cherry tomatoes)
1 Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. You can keep the tomatoes separate until ready to serve, or you can mix right away. I mixed them and I thought it was fine. To each their own.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
As with all cooking, preparation needs to be done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
**For a bit of a different taste, use minced garlic instead of onions and add a couple dashes of papkira. A guy I used to work with did that and it was the best I’ve ever tasted in my life!**