I love guacamole. Like a lot. As in I’ll pay that extra $1 to have guac put on my burrito and if you don’t serve guacamole with your nacho platter I will proclaim you heretics and unworthy of my future patronage at your establishment. Too much?
I have passed the love of all things avocado to my daughter, who, will dip anything into some good creamy guac: even her fingers, much to my attempts-at-raising-a-non-double-dipping-daughter’s chagrin. One of her favourite things is when I surprise her with a bowl of freshly-made guacamole and some chips or cut up veggies when she gets home from school. She’ll sit there, methodically scooping, spreading, and devouring that bowl of guac before asking me, with a green-smeared smile if she can please have some more. (she’s a regular Oliver Twist when she wants to be).
We go through some serious avocados in this house. On salad. On tacos. Alongside fish or chicken. We love it all. And why shouldn’t we?! Avocados are nutritional powerhouses. They are high in fiber, low in sugar, and contain healthy fats that don’t raise LDL cholesterol. They also are pretty dense in things like folate and potassium. And they taste good. How can you go wrong?
We also make a ton of guacamole. But before I get too far into today’s recipe, I’ve gotta give a big shout out to the venerable Ms. Ina Garten, who inspired the evolution of this recipe from her original one. Hers is amazing, and I totally adore it, but as I am often at the mercy of my food box contents, I’ve had to make some omissions, when necessary. And, after making it about a bajillion times, we’ve also made some small adjustments that we are pretty happy with. It’s delicious and creamy and lemony…I know, lemon, right? Guacamole is made with limes! But I’ll tell you: it’s pretty darn good with some fresh lemon juice. I’m sure it means it’s guacamole sacrilege or something, but it’s so tasty that it’s worth a try. And you’ll also notice: no cilantro. I’m sorry, but I just abhor cilantro. It can’t be helped. Cilantro is one of those things: you either love it or hate it. It’s like brussels sprouts, or the Kardashians.
This recipe is totally customizable. Add chopped tomatoes, jalapeños, some hot sauce, and even cilantro (if you must…). It’ll keep in your fridge in a sealed container for a day or so, at most, but is best enjoyed the same day it’s made.
Super Delicious Amazing Guacamole
3 ripe avocados, peeled, pitted, and roughly chopped
1/2 medium white onion (cooking onion is fine, vidalia is great when in season, red is delicious, too!), finely chopped
1/2 lemon, squeezed
1 garlic clove, finely minced
1/2 teaspoon kosher salt
a few grinds of fresh pepper
How to prepare an avocado:
Slice the avocado in half by gently running a knife around the circumference. You want the knife to go in far enough that you can feel the pit against the knife blade, but not so hard that you get your blade stuck in the pit (bad idea). Twist the halves to pop them away from the pit.
To remove the pit, tap your knife blade against the pit. Just a little tap, enough that the blade sticks into the pit a millimetre or so. Wiggle the knife a bit and the pit should pop out. To get the pit off the knife blade, just use the side of your cutting board and knock the pit against it, while pulling your knife in the opposite direction. Don’t use your fingers (another bad idea!).
Use a tablespoon to scoop the avocado flesh from the skin. If your avcocado is nice and ripe, you should be able to easily scoop the half out in one swipe. Like buttah!
Give the avocado flesh a really rough chop. It doesn’t have to be perfect because you’ll end up breaking it up further once you combine it with the other ingredients.
Okay, now for the good stuff!
Chop up the onions and garlic. I like to do mine fairly finely as I like the end result to just be an overall onion-garlic flavour, but no big raw onion or garlic chunks.
Combine avocados, onions, garlic and lemon in a bowl. Give it a good mix with a fork.
The aim isn’t to make the guacamole totally smooth. Those chunks are lovely for texture and colour. Add the salt and pepper, mix again, and adjust seasoning to taste. If you can, let the guacamole sit for a couple of hours, covered, for the flavours to really develop. Serve with tortilla chips or cut up veg. You won’t be disappointed!
Yields about 2 cups of guacamole.