I would like to take this opportunity to formally and publicly declare my love for guacamole. When I go to a Mexican restaurant, what I order has to meet certain requirements, and containing guacamole is one of them. It’s so creamy and delicious and really easy to make, too, so if you’ve never done it, give it a try. Homemade guacamole is light years better than the store bought stuff! This is great as a topping for tacos or nachos, or just as a snack with chips. It’s also wonderful to take to a party, just don’t make it too much in advance or it will turn brown. And if you want to make it extra creamy and stretch it some, add some sour cream. Mmmm, this is making me hungry!
You remember how to cut up avocado from my Salsa Stoup with Avocado Smash recipe, right? Cut around the fruit and open it to expose the pit. To remove the pit, bring a knife down on it so the knife sticks in the pit. Be careful with this! It’s easy to cut yourself (not that I’ve ever done that), so hold the avocado in a towel, for safety sake. Then, score the avocado flesh with a knife to make cross hatches. To remove the avocado from the skin, just insert a spoon and scoop it out.
- 3 Haas avocados, halved, seeded and peeled
- 1 clove garlic, minced
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon cayenne (optional)
- 1/2 medium red onion, finely diced
- 2 Roma tomatoes, seeded and diced
- 2 tablespoon chopped cilantro
Add avocado and lime juice to a medium bowl. Toss to coat. Add garlic, salt, cumin, and cayenne, and smash with a potato smasher or fork to achieve desired chunkiness. Stir in onion, tomatoes, and cilantro. Serve with chips. Enjoy!