Guacamole is so easy to make, I don’t know why it is even sold pre-made. The only tricky part is finding good avocados, and letting them ripen without getting over ripe. I leave them on the counter for a day or so until they give a little when gently squeezed, but before they get really soft. Then I move them to the fridge until I’m ready to use them later in the week. We have served guacamole with just about every New Mexican meal we eat, and it’s always a rush to get some before it’s gone. There’s a restaurant outside of Santa Fe that is famous for making custom guacamole at your table. I’ve been told my guacamole is even better. But I think that was just Tim’s guilty excuse for eating more than his share.
Guacamole
Ingredients
Basic recipe:
- 2 ripe avocados
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- Salt to taste
Optional:
- sour cream
- Salsa
Instructions
- Slice the avocado in half the long way, cutting only as deep as the pit then rotating the avocado around until it divides into 2 halves.
- Remove the pit, and use a spoon to scoop the avocado out of its skin and into a bowl.
- Mash the avocado with a fork.
- Add the seasonings, and any optional ingredients, and mix well.
- Taste the guacamole and continue to add additional seasonings to taste.
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