Guacamole is one of my favorite foods in the world. I could easily eat a whole bowl by myself, and if I see it on the menu of a Mexican restaurant, I have to have it — which is why I tend to avoid Mexican restaurants.
Yes, guacamole is high in fat and calories, because avocados are high in fat and calories, and guacamole is mainly an excuse for showing off the tastiness of avocados. But avocados have the good kind of fat, so it’s okay to indulge every now and then. I think guacamole should be pure, not muddied up with mayonnaise or sour cream or a lot of additions, as some recipes will have you do. Really ripe avocados* are tasty enough by themselves, so why throw any unnecessary ingredients into the mix?
*How do you know if an avocado is really ripe? Squeeze it — it should have some give, but you shouldn’t be able to smoosh it. If it’s not ripe yet, let it sit out on the counter for a couple of days and it will ripen on its own.
- Remove the flesh from 1 avocado and chop, reserving the pit (how to chop an avocado).
- Mix in:
- 1 tbsp. red onion, diced
- ¼ tsp. garlic, minced
- 1 tbsp. lime juice
- 1 tsp. fresh chile, cayenne or hot sauce
- pinch salt
- Mash with a fork.
- Taste and adjust salt, hot sauce, lime juice or garlic to suit.
Notes: All amounts are approximate — guacamole is a matter of taste, not measurements. A drizzle of olive oil may be necessary. A small amount of chopped tomato, cilantro or crumbled queso fresco is appropriate, but not at all required.
Let the mixture sit a few minutes so the flavors can mingle, but serve within one hour for best results. (If you must let it sit longer, bury the avocado pit in the guacamole and cover with plastic wrap, pressing the plastic against the surface of the guacamole; this will prevent the avocado from turning brown.)
This recipe serves 2-4 people, depending on how much they love guacamole, but it can be easily doubled, tripled or quadrupled for more guests.