Guacamole

There are a zillion different ways to make guacamole. There are a zillion recipes – each with varying twists and levels of heat, sometimes just variations on amount of the same ingredients to use.

For Supper Club in October, I decided to make a simple guacamole. I found the recipe in Cooks Illustrated Mexican issue.

I think most guacamole is really good. Although I grew up not liking it – and didnt like avocados. I mostly didnt like them because there wasnt much taste although there were a lot of calories. But as of 5 years ago, I realized the wonder and awesomeness of the avocado.

When cutting avocados, it’s best to slice down the middle and break apart. Then slam your knife into the seed and twist it in a circle and pull it out of the fruit. Then slice each half of the avocado lengthwise all the way across as it sits in your hand, then move the avocado sideways in your hand and slice lengthwise the opposite way. Then you can scoop it all out easily!

This recipe was rather delicious. It wasnt too onion-y, it was flavorful and thick, but not too thick.

This is a really easy dip to bring to a party if need-be. It will be wildly popular with your friends as they dig in with their chips. And it’s SO easy to make!

Ole!

Guacamole

Ingredients:

• 3 avocados
• ¼ cup minced cilantro
• 2 tblsp finely chopped onion
• 1 small jalapeno, stemmed, seeded, and minced
• 1 garlic clove, minced
• ½ tsp cumin
• 2 tblsp lime juice
• Salt

Directions:

Mix everything together and mash to your desired consistency. Sprinkle lime juice and salt last and taste.

Can be made ahead 1 day as long as saran is placed DIRECTLY ON TOP of guac (so guac doesnt get brown and gross) and refrigerated. Return to room temp before serving.

Tags: Avocado, Guacamole, mexican, Supper Club