May

Guacamole

The most important thing about making good guacamole is using the best, ripe avocados. Haas — with the bumpy dark green skins – are the best, flavor wise.

How do you know if they are ripe? It’s all in the touch. Press the avocado gently and if it yields slightly (not so soft as butter at room temperature, but a bit softer than an orange) it is just right for guacamole. If you’re planning ahead, you’ll need 2-3 days to ripen hard avocados. I remove the little brown thing on top and put them in a dark spot or in a brown bag. Do not refrigerate until it is ripe.

Once an avocado is ripe, you should use it right away, or put it in the fridge, where it should keep for a few days. An avocado that is too soft will likely be all or mostly brown and unuseable inside. If an avocado has some brown spots or sections you can simply cut them out and use the parts that are still green.

The easiest way to peel an avocado: Use a sharp knife to cut it in quarters. Separate and peel the skin from each quarter, and remove the pit.

When I make guacamole, I have to make 2 versions: one for my spice-averse daughter, and one for everyone else. The recipe below is for everyone else. If you are making it for my daughter, all you need is the avocado and salt.

Avocados - 2
Onion - 1/4 small onion, chopped fine (about 2 Tblsp.)
Tomato - 1 small, or 1/2 large
Garlic - 1-2 cloves, minced very fine (optional)
Salt - 1/2 tsp or more, to taste
Red pepper flakes or powder - a dash or more, to taste (optional)
Cilantro - 1 Tblsp, chopped finely (optional)
Lime - Juice from 1/4 fresh lime

Mash avocados with a potato masher or fork to desired consistency (I recommend a bit chunky.)
Add remaining ingredients and blend well.
Cover tightly and refrigerate for an hour or more.

Guacamole is best eaten within a few hours of preparation, although the lime juice will inhibit browning and it will still be good for a day or so if refrigerated.