It took me awhile to get this up, but really its a timeless recipe. Usually guacamole can be a pricey "dip", but because I got my main ingredients from Haymarket, or used what I had on-hand, it was cheap! I wish I had a photo-per-step of my recipe a la Steamy Kitchen, but my camera just isn't up to par. One day I'll own an SLR... (rhymed!)
I know some people are just lime-and-salt guac sort of people, but that is not me. I like mine to be chunky and have oodles of limey-cilantro-y goodness.
*Disclosure, lime & cilantro are two of my favorite flavors, I'm not a big garlic and onion person, so adjust the recipe accordingly!
1 small lime
1 teaspoon minced garlic
1 tablespoon dried, minced garlic
1/3 to 1/2 cup of roughly chopped cilantro (de-stemmed)
1/4 to 1/3 cup of fresh diced tomatoes
salt to taste
Cut the avocados in half, and scoop out the green meat (what is the proper name for that?) into a bowl-- I just use what will be my serving bowl. Save the pits for later.
Slice the lime in quarters, poke the flesh with a fork (unless you have a juicer) and squeeze the juice and pulp over the avocados. I do this at the beginning to prevent browning as I work.
Throw in the minced garlic and onion. You can use a real live onion, but I usually for the following reasons:
- I have dried, minced onions that I don't use for anything else
- I am not a huge onion person, so subtle flavors work for me
- My serving size is so small that I am worried what the rest of the onion will be used for in the next week before it goes bad
- The guacamole is moist enough to rehydrate the dried onion well.
Dice a small or part of a larger tomato. The size of the dices are really up to your preference. I don't mind a little chunk to mine because it adds so much color and texture.
Taste with the tortilla chips or veggies you'll be eating the guac with and see how much salt you feel it needs. I am a salt lover, so I always throw some in there, but if you're chips are pretty salty, it may be good to go without any additional seasonings!
Put the pits back into the guacamole. I am not sure why this work, and I was pretty skeptical of it at first, but the pits do help to keep the guacamole browning. Its easy enough to do, so why not?