Guacamole

Tags: mexican, gluten-free, soy-freeComplexity: mediumStars: 3

Scale:

▼ Introduction

Fresh guacamole is the best dish to take to any social event. In my 20 or so years of cooking, I've met just one person who doesn't like guacamole. Aside from the usual flavors (lime, salt), I found that the key is garlic. I recommend a ratio of 1 garlic clove per avocado, which seems excessive but is generally appreciated.

Furthermore, this is a great recipe for a fledgling cook to learn how to balance flavors, especially acid (lime juice) and salt.

This is a complexity medium because this is more dependent on your ability to gauge good avocados and to get the flavor balance correct. Look for avocados where you're able to lightly squish them for the perfect consistency.

Guacamole is always best made during the day of consumption, ideally no more than a couple of hours before.

▼ Instructions

Open the 3 avocados and core them out into a bowl/container using a spoon. Mash up slightly with a fork. Include one of the avocado seeds into the bowl, this will help preserve freshness.
Add the 3 cloves of garlic, juice of 1 lime, 0.25 tsp salt, 0.25 tsp pepper, 0.5 tbsp olive oil
Add any other optional ingredients that you're including (e.g., 0.5 tsp cumin, 0.5 tsp chili or paprika, 1 tbsp sundried tomatoes, 0.5 tbsp jalapeno)
Mix with a fork.
Adjust by taste: Go back and forth between lime juice and salt adjustment. Is it not salty enough? Add a little bit more salt, mix, and taste again. Not enough acid/lime taste? Add lime juice.
Top with 0.5 tbsp cilantro, if including

Guacamole

▼ Introduction

▼ Equipment

▼ Ingredients

▼ Instructions