Homemade guacamole is very easy and a healthier alternative to the mutant storebought guacamole. This simple recipe for guacamole has no additional oil, you only get the natural healthy fat contained in the avocado itself.
Do not buy those vibrantly green, Florida travesties masquerading as avocadoes. I don’t care if they are buy one get one, half off, or come with a free car -ok, even I can be bought- but still, you get my point. These things are not interchangeable, separate and not even close to equal. If you are short a paperweight, then perhaps the Florida variety may work, just don’t tell me you actually spent money on that produce and we’ll still be friends, ok? In the case of avocadoes, I take a local, schmocal approach. I’ll sweat with the AC at 85 before I give up Haas avocadoes.
Since avocadoes vary in size please remember that these measurements and ratios are approximate. If you have two large ones, feel free to increase any of the other ingredients to suit your taste. We are also garlic fiends in this house; not a fan? Reduce it to one clove. The big deal is the order of operation and try to keep the avocadoes whole until the last possible minute; oxygen is the enemy. Oh and just as an FYI the finished product just isn’t that attractive to photograph, so this recipe’s pic, is the penultimate shot, just prior to the final stir.
- 3 cloves of garlic, minced
- 1/2 small onion, diced (How to dice onions)
- 1 lime, cut in half
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1 tomato, seeded and diced (How to seed and dice a tomato)
- 2 TBSP fresh cilantro, with most of the stems removed
- 2 avocadoes
Kitchen gadget, useful but not required:
- stick or immersion blender
If you do not have one of these gadgets, just dice the onions extra fine.
In a large bowl combine the minced garlic, diced onion, salt, pepper, and squeeze one half of the lime over this mess. Give it a stir and set it aside for a few minutes. This lets the flavors get comfortable with one another.
Dice the tomato and pick most of the stems out of the well washed cilantro. I don’t know about your area, but we’ve recently had very sandy cilantro. I hate biting down on grit, it sends a chill right down my spine.
Place the cilantro on top of the tomatoes and chop both roughly. We want some texture in the finished guacamole, but not too much.
Use a sharp knife and slice each avocado in half. Do this by carefully holding the avocado in your palm. Slide the knife just through the skin at the stem, then slide the knife all the way down and around base and back up to the stem. Think of it like a line of longitude. Pull the fruit apart and discard the pit.
Cut out any bruises then scoop the flesh into your bowl.
Grab your stick blender and give it a quick whir, onions, garlic, and all. No stick blender? A potato masher or even your very clean hands will work just fine.
Fold in the tomatoes and cilantro, adding an extra squeeze of lime, if desired.
*Edited to note* Apparently my son’s fascination with Word Girl is heavily influencing my writing. Sorry about the abundance of fifty cent words.