Making guacamole is really very simple and worth the few minutes it takes to do so. The key to a great guacamole is the use of ripe avocados. To check if an avacado is ripe, gently press the outside of the avocado. If there is no give, the avocado is not yet ripe and is not ready to eat. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado it is likely that it is over ripe and will not be good.
Making a great guacamole comes down to altering the spices (salt, pepper, cilantro, lime, chile peppers, tomatoes and onion) to your taste. I happen to love my guacamole spicy so I add lots of peppers. I also love the taste of cilantro so I use more than the two tablespoons listed in the recipe below. Alter the recipe based on your likes and enjoy!
- 2 ripe avocados
- 1/2 cup minced Vidalia onion
- 1-2 serrano minced chiles (Remove stems and seeds)
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon of fresh lime juice
- 1/2 teaspoon coarse salt
- Freshly grated black pepper – to taste
- 1/2 of a ripe tomato chopped
- Cut avocados in half and remove seed. Scoop out avacado and put in bowl.
- Mash the avocado with a fork. Add the chopped onion, cilantro, lime, salt and pepper and mash again.
- Some chili peppers are hotter than others, so, start by using half of one chili pepper. Taste and add more if desired to achieve the degree of hotness you prefer. (Handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.)
- Add the tomatoes separate just before serving.
- Cover with plastic wrap making sure that the plastic wrap touches the surface of the guacamole to prevent discoloration. Refrigerate until ready to serve.
- Just before serving, add the chopped tomato and mix.