I have always loved guacamole. Maybe it’s because it’s exotic, or perhaps because it’s the most expensive side dish at a Mexican restaurant. Whatever the reason, I’m quite proud of my guacamole, and it’s my favorite way to get my Omega fatty acids.
As this is my personal way of making guacamole there aren’t really set measurements. The easiest way to get the tastiest guac is to taste along the way and adjust as needed. So make sure to have some tortilla chips handy for easy testing.
This recipe calls for something spicy. I’d specify more but it really doesn’t matter. I’ve used crushed chili pepper, chopped jalapeño, liquid hot sauce, and even Chinese hot mustard. Use what you love!
The other important thing is ground cumin. If Mexican food had a Holy trifecta of flavor, I swear it would be chili powder, ground cumin, and cilantro. The only problem is that I have never tried to measure my cumin usage. I tend to just sprinkle it all over the avocado before I mash it up, but I love cumin. So try a small amount and work your way up. You cannot add too much or too little of anything in this recipe. It’s foolproof.
Ingredients
2 large avocados
Juice of ½ a lime
Spicy of choice
1 clove garlic, minced
Ground cumin to taste
Salt and fresh cracked pepper to taste
Spoonful of sour cream or mayonnaise for extra creaminess–optional
Chopped tomatoes –optional
Directions
1. Cut avocados in half and discard the pit. Scoop out the flesh with a spoon into a small bowl.
2. Squeeze the juice of half a lime onto the avocado to stop them from turning brown.
3. Add everything left but the tomatoes and mash with a fork. You can control the texture easily this way and either have chunky or smooth guacamole.
4. Stir in tomatoes.
Enjoy with tacos, on sandwiches, or with corn chips. If you can manage to save some, cover with plastic wrap making sure the wrap is in contact with the surface of the guacamole to help prevent browning.
Image © Jenessa Hooper for BitchBuzz