I tried guacamole for the first time as an adult. Avocados, too, for that matter. Maybe I was like you, John, and a little intimidated by the bold color.
Why did I wait so long?
Because I love guacamole!!
This recipe has lots of add-ins that make for a taste as bold as the color.
Right when you bring the ingredients home from the store, go ahead and wash the cilantro.
Then shake off the water, wrap in a cotton napkin, and store in a plastic bag. The droplets of water that remain on the leaves will keep them from becoming limp.
Don’t ask me how I know this, because you know I am not science-y, but that bit of water will maintain the cilantro’s Turgor pressure. It’s the reason you see that little spray of water come on now and then in the produce department. If the grocer didn’t do that, all the lettuces would be limp, and no one would buy them.
So there you go. A little science with your guacamole.
The first thing you’ll need to do is choose 3 avocados. Green and hard should be avoided. They’ll ripen if you wait on them, but don’t try to make guacamole with them until they are ripe.
Brown and somewhat soft is what you want. The greener of the three in the photo turned out to be just a little too firm. It would have been better had it ripened one more day, but it still worked.
I always start peeling the skin with a knife. Once you get it started, it’s easy to just pull it off if the avocado is ripe. (Thanks for taking these two photos, John!)
Then you cut all the way around the avocado and pull it apart in two pieces. You’ll find a somewhat large pit that you can pop out of there.
Put the avocado pieces into a bowl.
Add the juice of one lime and
1 tsp. salt.
Use a fork to mash the avocado and mix the juice and salt.
Then you’ll need 1/2 cup chopped onion. I like the purple ones for this, because they are colorful and also have a milder flavor.
Next is some tomato. You can use 2 Roma tomatoes (they have less juice and work well for something you don’t want to be runny) or 1 medium regular tomato. I used the latter since that is what I had on hand. Chop into small pieces and add to the avocado mixture.
Then you’ll need 1 tsp. minced garlic.
The whole thing is a bulb.
It holds several smaller sections wrapped within the papery white covering. Each of these is a clove.
Each clove is covered in its own skin which you will need to remove. (These things come well packaged, don’t they?)
You’ll likely need to mince one clove for this recipe. A garlic press would make this task simpler, but I have never bought one. Just use a knife to cut into lots and lots of little pieces. You need 1 tsp. minced garlic, so if the clove is small, you may need to cut another to get the full teaspoon.
Now you can pull that cilantro from the fridge. Notice its excellent Turgor pressure, by the way.
You need 3 Tbsp. fresh cilantro. I think it’s quick and easy to just snip off what I want with some kitchen scissors, but a knife would work fine, as well.
Once you’ve added all these things, just stir well, and you have a dish of guacamole.
Left too long after peeling, avocados will turn brown just like bananas and potatoes. Someone told me once that putting the pit with the guacamole will keep the avocado from turning brown. I’m not really sure if it’s the pit or the lime juice. Either way, our guacamole stayed nice and green.
I hope yours turns out great! I’m sure it will!
I love you,