Guacamole, or “whack-a-mole” as we often refer to it at home, is probably one of my all-time favourite foods. And
it’s was one of the few Mexican foods I can could eat since taking some food-related irritants out of my diet (more on that another time though). I can still eat this, but I have to be more careful about how much and how often I indulge.
One of the things I love about making this dish, is that it’s very versatile. That is, there are a few necessary staples. And everything else can be added according to preference, or what you happen to have on hand (You can even easily divide a single batch into portions to accomodate everyone’s taste preferences).
Me? I add a bit of everything! I love my guacamole with LOTS of tomatoes and garlic. And only a bit of heat. And a good amount of fresh cilantro.
S has similar tastes, but likes fewer tomatoes and more jalapeno. And NO cilantro. Sometimes I sneak in a bit of dried cilantro because the flavour is mild.
I think he might be one of the unfortunate few who taste soap…
- 5 small Hass avocados
- 3 cloves garlic, minced
- 1 lime, juiced
- 1/2 – 1 teaspoon sea salt
- Flour tortillas to make chips
- 3 medium-sized vine-ripened tomatoes, chopped
- 1/2 jalapeno pepper, seeded and minced
- 1/2 small red onion
- Fresh cilantro
- Lime: 1-2 tablespoons of concentrated lime juice
- Hass avocados: Jamaican avocados (the taste is milder)
- Fresh cilantro: Dried cilantro has a much milder flavour
- Vine-ripened tomatoes: Grape tomatoes, halved
- Flour tortillas: Corn chips or naan bread
- Prepare all of the add-ins: mince the garlic, chop tomatoes, slice an onion, juice a lime. Have everything EXCEPT the avocado ready to go.
- If you’re making your own tortillas into chips, slice your tortillas now and toss them in the oven to crisp up. Watch them closely so they don’t burn. If you’re using a bag of chips, open them up and put them in a fancy serving bowl.
- Slice and scoop the avocado from the husk.
- Mash it! I like to use a potato masher.
- This is a good time to divide into portions if you want to make a few different combinations.
- Add the fixings (garlic, salt, lime, and anything else you’ve prepared).
- If you like the dip chunky, mix it quickly and you’re done! If you like the dip smooth, mash it up some more before serving.
- Serve with chips.
- Reserve the avocado pit and put it in any leftover guacamole.
- Add a bit of extra lime juice on top of the dip, don’t mix it in.
- Cover the leftovers with a piece of plastic wrap that is placed directly on top of the dip, smooth it down to push out any air bubbles.
- Store it in an opaque container so no light gets in.