Guacamole has always been one of my go-to dishes to bring to a party. I so fresh and yummy (and it’s really easy to make)! With tomorrow being Cinco de Mayo, I thought this might be the perfect time to post the recipe!
6 large avocados (they should be firm but pliable if you apply pressure – not mushy and not rock hard)
2 roma tomatoes – de-seeded (cut off the end and scoop out the seeds with your thumb or finger) and then diced
1/2 red onion, diced
juice from 1/2 lemon
2-3 T. cilantro, finely chopped
1/2 T. garlic salt, plus more to taste
fresh ground pepper
1/8 t. ground cumin
For the avocado, slice in half lengthwise (around the seed), then diagonally score the inside, in two directions – just slice down close to the skin without going through it. This technique makes it really simple to scoop out the inside – just run a spoon next to the inside of the skin!
Next, gently mash the avocado until broken down but not completely smooth. There will still be a lot of stirring, so if you overdo it in the beginning, your guacamole will be too liquid. I usually use a potato masher, but this time I used a pastry cutter and it worked just as well.
Gradually add the tomatoes and onions, salt, pepper, garlic salt, lemon juice and cumin to your liking – tasting as you go. The advantage of keeping everything in prep bowls is that you can easily adjust the flavor (and consistency) as you go. If you just dump everything into the bowl from the beginning, you may have wished that you had added less onion, or tomato, etc.
Once you have the consistency you desire, fold in the chopped cilantro to taste. If you don’t like cilantro, you can skip this step, but I do think that it enhances the flavor.
Serve with tortilla chips and enjoy!
TIP: If you end up with leftovers, the best way to keep your guacamole is in an air-tight container, with plastic wrap pressed into the mixture. This will keep it from oxidizing and turning brown (which won’t hurt you, it’s just doesn’t look very appetizing).