Guacamole. It’s so simple, and yet there are so many variations. Like a good red salsa or egg salad everyone can agree that there are a few key components (avocado, lime juice, salt) but from there the choices are endless.
I prefer my guacamole seasoned with a hearty shake of cumin and a substantial handful of chopped cilantro. I also add shallots, garlic and tomatoes, and leave everything a little chunky because (IMHO) chunks are always better.
Also, please please please make sure you’re using ripe avocados for this recipe! One easy way to make sure your avocado is ripe is by the color and ‘tightness’ of it’s skin. A ripe Haas avocado should be nearly black, and the skin should feel almost loose like there are air pockets under it, definitely not tight and hard. Also, when you cut it in half, the flesh should be a uniform, brilliant green and pop right out of the shell if you slide your finger between the two. If it’s hard at all, then your avo isn’t ripe, and your gauc will be sub par.
Something I’ve always believed is that the fewer ingredients you use, the more important that those ingredients are high quality. This rings true with guacamole as well. Use fresh lime juice, ripe avocados and tomatoes, and a cumin that hasn’t been sitting in your pantry for years. It’s important that all of these components are able to shine. Trust me, taking a few extra minutes to juice your own lime is SO worth it!
- 3 ripe Hass Avocados, stone and skin removed
- 3 small Roma Tomatoes, seeded and cut into 1/4" squares
- 1 medium shallot, cut into 1/4" squares
- 1/4 cup Cilantro, chopped fine
- 1 clove Garlic, minced
- 2 tsp Cumin
- 1 1/2 tsp Salt
- 1 small Lime, juiced
place the avocados, tomatoes, shallot, cilantro and garlic into a medium bowl. Using a fork mash gently and stir to combine, leaving the avocado still slightly chunky.
Add the remaining ingredients and stir gently to combine. Serve with chips, pita bread or a taco bar.