Guacamole

May 4th, 2012

Guacamole

Happy Cinco de Mayo {tomorrow}.

There is a Mexican restaurant here in Dallas that will custom make fresh guacamole at your table. I love it because you get incredible guacamole exactly how you like it – which is how it should be. Mmm . . . avocado heaven! Give me a bag of chips and I can make a meal out of the guacamole!

Rather than give you my personal preferences, I thought I’d just share the basics so you can create your own perfect guacamole . . . then all you need is your own bag of chips!

You want to make sure you have nice ripe avocados to work with. To tell if your avocado is ripe, gently press on the bottom with your finger; ripe avocados will feel slightly soft. Avocados can be stored at room temperature to continue their ripening. For speedier ripening, keep avocados in a closed paper bag. To slow down ripening, refrigerate them until a few days before use. Fully ripe avocados can be stored in the frig for up to one week. With guacamole or slicing avocados, you’ll want to use some lime juice to slow down the oxidation.

Guacamole

2 ripe avocados, peeled, pitted, and mashed

2 tablespoons fresh lime juice

Directions:

Mash avocados {I like mine chunky, but you can make it as smooth as you like}.

Add any or all the following:

1/4 cup onion, chopped (fine or coarse to your preference)
1/4 cup chopped cilantro
1 jalapeno chile pepper, minced (removed seeds to turn down the heat)
1 Serrano chile pepper, stems and seeds removed, minced (to turn up the heat)
1 Roma tomato, seeded and diced
2 tablespoons sour cream or mayo (for creamy texture)
1 teaspoon minced garlic
Tabasco sauce
coarse salt
fresh ground black pepper

We recommend serving your guacamole with fresh-made Fajitas