I love guacamole and how there are so many different variations that make them all slightly different. The only thing I don’t like about guacamole is that every time I see it I think of that guacamole song my children used to sing by Dr. Jean, “Guacamole, gauc, gauc-amole”. Is anyone else familiar with these food songs? Anyway, this recipe is easy, and everyone that has tried it LOVES it! It differs from most guacamoles by not including cilantro as an ingredient. I’m not a huge fan of cilantro. This recipe also uses cayenne pepper to give it a little kick.
If you have never worked with an avocado, let me tell you they are not the easiest things to work with. I knew I was going to make guacamole for the game Sunday and bought them three days ahead, which surprisingly worked out perfectly! Ripe avocados are the key to a good guacamole and a ripe avocado is not an easy thing to find. A ripe avocado is just slightly soft, which they never are when you think you want one and go to a store to buy one. Then while you are waiting for them to be ripe enough to use, you basically sneeze and they have gone bad. I’m exaggerating, but barely.
Well I didn’t sneeze and they were exactly how they should be! I showed them!
Here are the ingredients you need for guacamole:
3 ripe avocados
1 tsp. salt
2 plum tomatoes – finely chopped
1/4 cup chopped yellow onion
1 tsp. minced garlic
A pinch of cayenne pepper
Slice the avocados all the way around and cut them in two.
Then just use a spoon to scoop out the insides. Watch out for the pits, they are quite slippery and I shot one right onto my shirt while trying to remove it.
Combine avocados, salt, and the juice of the lime in a small mixing bowl. Mash them together until most of the lumps are gone. I like to leave a few lumps so it is a chunky guacamole.
Add tomatoes, onion, and garlic and mix well.
Stir in cayenne pepper. Refrigerate for at least an hour before serving.
Left over guacamole can be saved for a day or so, but avocados turn brown once they are exposed to the air. It doesn’t mean the guacamole isn’t still good the following day, it just may look a little different.