Avocados are a funny thing. They’re kind of like Cilantro in the way that people respond to them. People are either a huge fan or they really can’t stand them. Admittedly, I was in the latter camp on both accounts. As you can see from my last recipe, Cinco de Mayo Street Tacos, and this Guacamole recipe, I have well gotten over my disdain for Cilantro…and for Avocados.
As it goes with the many things that I didn’t like at one time—among them onions, green peppers, mushrooms—it is like a light switch flips one day and I just started liking them. And then the funny thing is that after I start liking them, I can’t get enough. I want them on everything.
Nothing represents this more prominently than Avocados…and Guacamole, which I firmly believe is one of God’s great gifts to mankind.
Now I am sure you have had bad Guacamole…and once again, admittedly, I have made it. I remember being at a gathering with friends and people asked me to make Guacamole. I did…kind of. We only had Avocados, onions and a salt substitute that was caked from its exposure to humidity. Let’s just say…I have had better guacamole.
There is an art to making great guacamole…and there is one main choice to make first: chunky or smooth. Like peanut butter, people have their favorite. And like peanut butter, my favorite is chunky!
Once you’ve made that choice, you need fresh, ripe avocados. The key to picking an avocado is all about feel. It needs to be soft, but not too soft. I recommend pressing at the top of the avocado, right around were the stem attaches to the fruit. You want it to be somewhat pliable. Check out the YouTube video above and you’ll see exactly what we’re looking for. Don’t press around the avocado…all that’s going to do is bruise it, which means you’ll get black spots once you peel it….and no one wants that.
Sometimes, it’s hard to find a ripe avocado, so here are a couple of tips.
- If the avocado is not ripe enough, place it in a paper bag and let it sit at room temperature overnight.
- On the contrary, if you’re worried about your avocados ripening up too much, store them in the fridge. That will help to increase their longevity.
So now that you’ve got the perfect avocado and have decided whether you’re making chunky or smooth, let’s get cracking!I like to prep all the ingredients first and then start mixing. If I want chunky guacamole, I cut everything in 1/2 to one-inch pieces. Smooth…1/4 inch or less. The same goes for mashing the avocado…mash it up to the consistency you’re looking for. If you have an avocado that’s not terribly ripe and have no other choice, you may have to bust out the potato masher to help you mash the avocado. A potato masher also comes in handy if you want your guac smooth!
Learn from my mistakes, start by only mixing the avocado, salt and lime. Get it to the consistency that you like before adding the other ingredients. When I first started making guacamole, I can’t tell you how many times I added everything and then tried to mash. Ugh! It doesn’t work so well.
Last decision…whether to bring the heat or not. I say always bring the heat, but I’m also a spicy food lover. Jalapeños give you a less intense heat while serrano chili peppers can bring tears of joy!
Oh…and some people ask why I choose garlic powder rather than fresh garlic. If I am going to let the flavors marry for a bit, I am fine with fresh garlic. That will give the lime a little time to “cook” the garlic. If you’re going to serve it right after making it, which most of us do, I think you get a better result from the garlic powder than you do fresh garlic, which will give you a bit of a bite if not given the chance to mellow a bit.
So there you have it! In about fifteen minutes, you can have a guacamole you can be proud of….and you won’t be shelling out upwards of $10+ for a teeny tiny tub of it at the grocery store. Not to mention, it’s gonna taste so much better!
Let me know how you like your guac! And when you make this recipe, be sure to post a pic on Instagram and tag us in it (@tinykitchenTV). I can’t wait to see your Guacamole creation!
SO WHAT YOU'RE GONNA NEED IS:
- Roughly chop Cilantro and Onion.
- Slice Tomato in half and remove seeds. Chop tomato.
- Mince Jalapeño or Serrano Chili Pepper
- Slice Avocado in half and remove pit. Cut squares in the flesh of the Avocado and scoop out Avocado into a medium Mixing Bowl with a spoon.
- Zest lime into the Mixing Bowl. Cut lime in half and juice Lime into Mixing Bowl.
- Add Salt and mash Avocado with a fork (or potato masher) to desired consistency.
- Add diced Onion, Tomato, Jalapeño or Serrano Chili Pepper, Cilantro and Garlic Powder to the Mixing Bowl. Mix thoroughly.