Uses for Guacamole:
- A dip for tortillas.
- A dip for a veggie platter.
- A dressing/topping for quesadillas.
- Use this instead of straight up avocado for avocado toast.
- Just spoon it in directly into your mouth. (This time, this was my use!)
Obviously, scale this recipe up for the number of people who may be gnoshing down on this condiment or side.
Prep Time: 20minutes.
Cook Time: WHAT??? Nope, no cooking involved.
Rest Time: You can let it rest in the fridge a couple of hours for flavors to meld. Or, not.
Serves: Depends on what one is using this for. For a large party using this as a dip, double, possibly triple, the recipe.
Leftovers: You may get a day or two extra use out of this if you cover it so there’s little air / oxygen to discolor it. Extra lime juice may help when you go to store it. BTW, a little brown won’t hurt, although you don't want to provide it to guests that way.
- 2 ripe avocadoes (as noted, I generally buy extra, just in case….)
- Juice of one large lime.
- 1 small onion (about 1.5 ounces / 70 grams, diced finely.
- 1 small Roma tomato (about 4.5 ounces / 125 grams), diced finely.
- 1 crushed garlic clove
- 1/4 teaspoon salt
- 1/8 teaspoon of ground cayenne or chipotle pepper. (I used chipotle. You can also use less of this spice if you prefer very mild.)
- 1/8 teaspoon ground cumin (optional)
- Two or three chopped sprigs cilantro (coriander leaf), optional.
Remove the skin and pit from the avocado pulp, and discard. Slice and chop the avocado pulp into a bowl, add the lime. Gently mix, with the tines of a fork. (If you prefer a smooth guacamole, you can be more vigorous).
Add all the other ingredients into the avocado/lime.
I like my guacamole moderately chunky, others like it smooth. (Actually, I like it any way I can get it!) If you prefer it smooth, here you can bring out your stick blender or other food processor, and blend/pulse to the degree of mix you prefer.
Cover as tightly as possible, and reserve in refrigerator until use, preferably soon if you will be entertaining and wish to prevent brown discoloration.
Shortly prior to serving, take a taste, and adjust the seasonings listed above to your preference.
NOTE: If you like, remove the seeds from the tomato prior to mixing. An optional step I’ve never needed, but others might prefer.