Does anyone else always think of the Rhett and Link song whenever they make guacamole? No? Just me? Well, it ensures that I will never misspell guacamole.
Guacamole wasn’t something that I grew up on. I can’t remember who first introduced us to the amazingly creamy and flavorful snack. But once I started making it, I was addicted.
My recipe is pretty simple – no frills. I’ve been making the same one for over 5 years. If tomatoes are your thang, go ahead and add some. You can also customize the heat and other spices. If you aren’t big on cilantro, cut back a bit. My point: taste as you go and make it your own.
By the by, I love my garlic twist. You can use it to mince small amounts of onion as well as garlic.
The Best Guacamole Recipe
- 3 medium ripe avocados, preferably Haas
- 2 tablespoons finely minced onion
- 1 medium garlic clove, minced
- 1 small jalapeno chile, stemmed, seeded, and minced (I usually leave this out since Reuben doesn't like heat)
- 2 tablespoons – 1/4 cup fresh cilantro leaves chopped
- 1/4 – 3/4 teaspoon sea salt or to taste
- 1/2 – 3/4 teaspoon ground cumin or to taste
- 1 – 2 tablespoons lime juice or to taste
Cut the avocados in half, remove the pits, and score with a knife in several places both lengthwise and crosswise. Use a spoon to remove the flesh into a medium-sized bowl.
Add the remaining ingredients to the avocados. Mash lightly with a potato masher or fork and stir until well combined. Taste and adjust seasonings if necessary. For best flavor, allow the ingredients to meld: press a piece of plastic wrap onto the guacamole and place in the refrigerator for 1 hour. Serve cold or at room temperature.
Recipe adapted from Cook's Illustrated