A few simple ingredients can turn a couple of avocados into very nommy guacamole. Not only is guacamole an excellent dip for tortilla chips, it’s also a fantastic topping for fajitas, burgers and sandwiches. Did I also mention avocados are good for you – chock full of monounsaturated fats.
My recipe for guacamole was adopted from a Martha Stewart recipe I found in an Oscar night edition of TV guide from 1997. Being Martha, her recipe involved picking avocados from trees that we all happen to have in our backyards and a staff of 10 🙂 Of course, I had to adapt the recipe to make it simpler. For simple guacamole, you need the following:
* 2-4 Ripe avocados
* 1 Lime
* Garlic – approximately 2-3 cloves, run through a garlic press
When purchasing avocados, make sure they are sufficiently soft when you gently squeeze them. You may look like a freak while squeezing avocados in the produce section, but this is the key to good guacamole. I recommend not selecting ones that are too mushy or you may end up with unattractive brown guacamole. It can really be hit or miss, so try to select a few soft ones in case you cut one open and get an unwelcome surprise.
If making guacamole for 2 people, I recommend using 2-3 ripe avocados. Rinse and then cut the top off of the avocados, scooping the avocados “guts” into a bowl with a spoon. Once the avocado guts are in a bowl, squeeze the juice of half a lime onto said guts and add in 2 cloves of minced garlic. Mash all of this up with a fork (or spoon) and proceed with tasting it. If you are going vampire hunting, add more garlic. If you prefer a bit more zing to it, add more lime juice. Your guacamole will never taste the same twice, but I prefer to make it depending upon my mood and activities.
I highly recommend this newly discovered taste sensation as a burger or sandwich topping: a combo of Maille dijon mustard and guacamole. Miam miam!