Monday, February 13, 2012
Guacamole
I'm told that traditionally, guacamole consists of avocados, onion, salt, and lime juice, all mashed together with a fork. I use fresh garlic instead of onion, but if I'm making some for a party I'll add onion too and some other things as well.
Most important thing when making guacamole: good avocados. I like the black-skinned ones (the green-skinned ones taste fruitier and less rich). A ripe avocado should have a little give when you squeeze it but it shouldn't be squishy. It's easiest to tell by checking the stem end. Don't bother with the sealed-in-plastic avocadoes. The packaged guacamole is ok, but it doesn't really taste anything like avocadoes - it's basically green garlic dip.
2-3 ripe avocadoes, peeled and seed removed
fresh garlic, crushed or finely minced
fresh lime juice
salt to taste
Optional additions...
finely minced onion
diced cilantro
juice from half an orange
ground cumin
Mash up the avocadoes and mix in the other ingredients to taste (start with just a little bit of each - a sprinkle of salt, a squeeze of lime juice, half a clove of garlic). I can't give exact measurements because I never measure when making guacamole, and anyway the avocados can vary in size quite a bit. The lime juice is what keeps the avocado from turning brown, so don't forget the lime juice.
If I'm making this ahead of time for a party, I'll put in a little less lime juice, and instead I'll squeeze some juice from a fresh orange all over the top of the guacamole - it keeps it from turning brown without making it too sour, and it's really good with a little orange juice in it anyway. Then when I serve it, I just stir it up to mix in the orange juice.
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