E's Guacamole!
Here's my Guacamole recipe. I took this to a party of 20, and they literally gathered around the bowl with chips. There was a lot of other food around, REALLY good food, but they didn't care. When people couldn't get to the bowl because the others were in the way, I watched as those up front scooped up a bit for them and handed it back to them. One person actually "sneaked" a huge scoop and took it to the fridge. Six avocados were gone in about six minutes flat. It's that good. It will knock your socks off. The best part is that it's so easy to make and adapt to your taste preferences. Try it and tell me what you think. If yours is better, I want the recipe.
I've included some of the "have to"s along with comments about what can be done to taste. This recipe is for 2 if you're eating it with chips, or it can cover at least 4 (probably 6) if you're using it as a side with other mexican food.
Here's what you'll need (see below for comments):
--> 2 Haas avocados. Those are the darker, purplish, sort of 'shriveled' looking ones. Don't use the bright green ones. When you're purchasing them, press on the smaller end to see if it's ripe. If so, it should give a little - just a bit of mush, not too much. If not, it will be as firm as the rest of it. Buy them ripe if you're making it that day. Unripe ones will ripen in a day or two if you're buying in advance.
--> 2 Roma tomatoes (those are the smaller, oval-shaped ones for you non-cooks out there)
OR
a can of Rotel to pull from (Rotel is basically diced tomatoes and green chilies). I suppose you could use petite diced tomatoes in a can, but I prefer either the fresh or the 'zing' of the chilies
--> A sweet onion. Red (purple) onions are by far the best for this, but a vidalia or sweet yellow onion will work okay.
--> Lime Juice. You HAVE to have this. You can buy a small container in the grocery store that will last you awhile. You can use fresh if you want, but I like the convenience of the bottle in the 'fridge.
--> Cilantro. Find it in the produce section of your grocery store, probably near the parsley. (For those who aren't familiar, it's a leafy "sprig" like parsley or other herbs.)
--> Garlic Powder, minced garlic, or a clove of fresh garlic.
--> Salt & Pepper
Now, here's how you do it and how much you need of everything:
GUACAMOLE FOR TWO
1.) Get the lime juice out and have it waiting on you. You'll need a bowl, a spoon, a fork, a knife, and some measuring spoons.
2.) Take 2 avocados, slice them in half, and use a spoon to pry out the pits. (Don't do that knife trick: it can be dangerous.)
3.) Use a spoon to scoop out the insides of all 4 halves into the bowl.
4.) GET THE LIME JUICE ON IT NOW. DO NOT STOP, DO NOT PASS GO. The lime juice will keep them from browning (which can be very unsightly and doesn't do much for the taste either). You need to pour EXACTLY 2 Tablespoons of lime juice over them. Don't 'eyeball' this measurement. Too little will let them brown, and too much will make your guacamole turn into a soupy, often brown mix. Trust me. Also, get this on there right away. Don't pause to do anything else.
5.) Take a knife and quickly cut through the sections, working both ways. This step just helps with step # 6.
6.) Using a fork, mash the avocados against the sides of the bowl until you have it the consistency you like. I don't like mine in huge chunks, but I don't like it pureed, either. Get it to your preference. Usually, I find it's about right when my arm is getting tired.
7.) Fresh Cilantro: Pull the leaves, chop them up, and add 2-4 Tablespoons (to taste). If you know that you absolutely hate cilantro, you can leave it out, but it really adds to the taste here. I don't ever measure it anymore, but I probably use about 3-4 Tablespoons of it. Throw it in.
8.) Garlic: Here's where individual tastes come in. If you don't really care about it, use 1/2 teaspoon of Garlic powder. If you really want that taste to come out, dice up (very finely) one clove of fresh garlic. Another alternative that I really like is to use the (wet, not dry) minced garlic you find in a jar. Check the label to get the equivalent amount of 1 clove. For the first time you try this recipe, I recommend using the 1/2 teaspoon of garlic powder unless you're confident! Whatever you choose, throw it in.
9.) Add 1 teaspoon of salt and stir everything together well.
10.) Onion. You can measure it one of two ways. Either add 1/4 cup of diced onion, or add about a quarter of an onion (diced). I usually just use a quarter of the onion, which is a bit more than 1/4 cup, but I like it. Go by taste, but don't go with less than 1/4 cup. Throw it in and stir to mix.
11.) Tomatoes. There are two options. Here again, you can go with your taste preference. Pick one and throw it in!
Option A: Dice 2 Roma tomatoes, throw them in, and add 1/2 teaspoon of pepper. This is the best option for those who want a more straight-forward style guacamole and for those who prefer less spice.
Option B: If you want something a little more unusual and with a little extra zing, use the classic Rotel (tomatoes & green chilies). Just eyeball the equivalent of a little less than 2 Roma tomatoes. That comes out to about 1/4 cup or a bit less. Be sure you use a strainer or another method (like holding the spoon to the side of the can and pressing
) so that you only add the solids - no juice! Remember the green chilies factor here, so it's going to be hotter. It's hard for me to give measurements, because I go by sight. I usually just grab a spoon, get about 3 strained spoonfulls in there, and then taste. You might want to add 1/8 cup, stir, taste, and then add more if you want. No ground pepper is needed if you use this option. I like this spicier version, and it's the one I make most often now.
11.) Stir everything together one last time.
12.) Here's the secret to storing it. You probably won't need it because you won't have any left, but I'll throw it in anyway. You need to have the top covered AT THE SURFACE so that no air gets to it. Tupperware won't cut it. Just get some plastic wrap or wax paper and press it down across the top. If you don't, it'll go brown in a day.
Let me know when you try it! And if you have any questions, I'll be happy to answer.