Guacamole

I love this time of year, mostly because the weather has finally started to warm up and I can ditch my winter wardrobe, but also because avocados are inexpensive and plentiful. They're great as a meal itself, served unadorned and uncomplicated, or as an addition to salads and sandwiches. As much as I love to enjoy them on their own, I could probably eat my weight in guacamole. It's no secret, I have a bit of an addiction and love to slather it on burgers, sandwiches, or eat it with tortilla chips. 

There are a number of ways to make guacamole, but I like to keep things fairly straightforward. It doesn't need to be complicated to taste good, but success in preparing it lies in the small details. You need perfect avocados, ripe but not too ripe, a fresh off the vine tomato (a hot house grown tomato just will not do,) a shallot, salt, and a few herbs and spices. Oh, and don’t forget the lime juice, to help keep it from browning. This small handful of ingredients turns a simple avocado into something extraordinary and because it's quick and easy to make it's the perfect dip to make for parties or last minute guests.

Guacamole.jpg

Guacamole
makes approximately 6 servings

Ingredients:

3 medium-sized avocados
1 whole lime
1 large-sized shallot
1 small vine-ripened tomato
¼ teaspoon cumin
¼ teaspoon cayenne pepper
⅛ teaspoon salt
⅛ teaspoon ground black pepper 

optional:

jalapeño pepper, seeded 

Directions:

  • Cut the avocados in half and remove the pits and skin with a spoon. Dice into chunks, sprinkle with lime juice, and mash with a fork.
  • Mince the shallot, dice the tomato and optional jalapeño, then combine with the mashed avocado.
  • Add cumin, cayenne pepper, sea salt, and ground black pepper, then stir to incorporate.
  • Chill the guacamole for 30 minutes before serving. 

Notes:

Guacamole doesn't store well, so try to eat it immediately. Any leftovers can be stored in an airtight container for up to 2 days, but you'll notice heavy browning where the avocado has begun to oxidize. To slow this down place a layer of plastic wrap directly on top of the guacamole before storing and scrape away any brown spots before serving.