I wish guacamole was pretty. Unfortunately, it doesn’t photograph well. It does.. taste outrageously good for being so healthy.
I posted on Facebook recently that my husband messed up the Guacamole the last time he made it. He told me it all had to do with the ripeness of the avocado. I think he was right, even though I won’t admit it to him. He did go out and buy me Wholly Guacamole that night, so I guess I cannot give him a hard time.
He made it again today and this time, he was spot on! It was so yummy. Some of you asked on Facebook for the recipe, so here it goes..
First – keep in mind that I don’t measure when I cook – so you should taste along the way and adjust the recipe to your liking for spices.
- (3) ripe Hoss Avocados (the avocados should be soft to the touch when you press them)
- (2) Plum Tomatoes
- (1) Small Red Onion – Diced
- 1 teaspoon Cumin
- 1 small handful of chopped fresh Cilantro
- 1-2 fresh Garlic Cloves (depending how much garlic taste you like)
- 2 teaspoons of Lime Juice
- salt, pepper to taste
1. Cut avocados in half – scoop avocado out.
2. Quarter tomatoes and scoop out seeds. Dice tomatoes. (make sure you scoop out the “watery” part of the tomato.)
3. Dice onion. (you may want to mince this if you don’t like chunky onions)
4. Press or mince Garlic. (you want it really fine)
5. Put everything in mixing bowl. Use a potato masher or fork to press and mix the mixture. If you like your guacamole chunky, mix and press less. If you like it more smooth, press more to make it smooth.
6. Cover with saran wrap (directly against guacamole to push all the air out).
7. Let sit on counter or in refrigerator for a minimum of one hour.