I will never forget asking a woman to put avocado on a sandwich she was making for me when I was interning at the White House in college in our capital city. She responded with a smart chide, teasing me, “girl, do you think you are in California?” Apparently, avocados are not as plentiful across the United States as they are in the golden state. However, one thing I know is, almost everyone loves a good guacamole. Here is my recipe to make the perfect guac every time:
Pick several soft, blackening avocados for same-day guacamole, but if you plan to wait a few days, err on the firmer, greener side. Cut the avocado in half and scoop out the inside. When you have the flesh of the avocado in a bowl, mash the fruit (which is technically a large berry) with a fork until all of the chunks are gone. This is my secret to perfect guac: I like to develop a soft mashed, almost creamy consistency to the avocados before adding any other ingredients into the mixture.
Mince two to three cloves of garlic, between one-quarter and half an onion, one tomato and between two and three sprigs of scallions very finely and add them to the bowl. I like to mince all of the ingredients very finely so that they will incorporate really well into the avocado mixture and be present in each bite. Add salt and pepper.
At this point, you have some options. If you like a really spicy guac, add between half and a whole minced jalapeno pepper. If you want to cut corners and still add a kick to your guac, add some chili pepper flakes (yes, the kind you would top your pizza with…they are a delicious and easy addition!). If you like lime, add the juice of half a lime. And finally, if you like cilantro, chop up some fresh cilantro and add to the bowl. An easy to add some zip to the guac if you don’t like cilantro is to add some fresh parsley. Guacamole is of course always great with high quality chips, layered on a sandy, and topped off on a burger.
Avocados, 2 – 4
Garlic, 2 – 3 cloves
Onion, ½ – whole
Scallions, 2 – 3 sprigs
Jalapeno, ½ – whole OR Chili pepper flakes to taste
Cilantro, about 1 tablespoon chopped or Parsley, about 1 tablespoon chopped