Well, our Kalamazoo celebration weekend went well. Very well! The weather didn’t really cooperate very much with us, but we made due and still had a good time. I have such great friends!
I made this to take with me to Jen’s along with the salsa. I love guacamole so much! This is a super easy (and super cheap!) recipe that’s really customizable. You can add more or less of whatever you want…and even my measurements are really only approximations. I usually just start adding things and I eventually stop when it tastes right to me. So feel free to change up amounts or completely substitute/leave out ingredients as you see fit.
Make sure to buy very ripe avocados for this. You should look for fruit with very dark, black skin that gives quite a bit when squeezed. Unripe avocados don’t have quite as much flavor and are almost impossible to smash without breaking kitchen utensils. Which we definitely don’t want.
3 large, very ripe avocados
1 plum tomato, roughly chopped
1/2 large or 1 small white onion, roughly chopped
1-2 tbsp. fresh lime juice
1/4 c. fresh cilantro, roughly chopped
2 cloves garlic, minced
1/2 jalapeno pepper, minced
salt and pepper, to taste
1) With a large knife, halve each avocado by cutting all the way around the pit and twisting to separate the sides. Using a large spoon, remove the pit and discard. Spoon out the flesh of the avocado and place in a large bowl.
2) Using a fork or a potato masher, mash the avocado to form a relatively smooth consistency. (I prefer the avocado to be smooth, but if you want chunks, leave chunks!)
3) Stir in about 1 tbsp. fresh lime juice and the onion, jalapeno and tomato that you previously chopped.
4) Place the minced garlic on a cutting board. Sprinkle with about 1 tsp. kosher salt. Using the flat side of your knife, press down on the garlic and drag across the cutting board, crushing it under the knife. Repeat until a paste forms, then stir that paste into the mixture.
5) Gently mix in the cilantro. Taste, and add salt, pepper and more lime juice, if needed.
6) To store, cover first with plastic wrap, pressing the plastic wrap right onto the top of the guacamole. Even though we added quite a bit of lime juice, the parts that are exposed to air will turn brown, but the plastic wrap will help. Then either cover with foil or an air-tight top.