Easy Guacamole

From the author: I use this guacamole recipe for everything: burritos, burgers, potlucks. I love it! Guacamole is what dreams are made of. No matter what you’re eating, this green dip makes everything better! This is a super simple and classic recipe, but you can always have fun with it by adding or omitting any ingredient you don’t have on hand or simply don’t love.

It’s all in the avocado!

The key to show-stopping guacamole is in the ripeness of the avocado. Not too hard but not too soft either. You have to find that perfect in-between when it’s creamy and mashes perfectly. It seems like an impossible task to find perfection, right? Well, there are several ways you can choose the right one without cutting them open.

First up, the color. The basic rule is: the darker the color, the riper it is. Second, is how they feel to the touch. The firmer the avocado, the less it’s ready to eat, and the softer, the more ready (unless they are too soft and therefore, past their time). And finally, you can perform the texture test. Is it bumpy or smooth? Ready to eat avocados usually are bumpier to the touch.

So, remember, if you want to choose the perfect avocado, you should be looking for a dark green to black, bumpy textured slightly soft one. Not too difficult, right? Don’t forget, you can also buy a few unripe ones and let them ripe at home. As soon as they are looking like they’re ripe, stick them in the refrigerator.

Guacamole on everything!

The days when guacamole was only destined to be eaten alongside tortilla chips are far gone. A whole world of possibilities has been opened, and guacamole can now be eaten with almost anything. A few examples? You got it!

A simple buddha bowl with veggies, sweet potatoes, and chickpeas, and a dollop of creamy guacamole? Yes! As a topping for your favorite chili? So good! As we mentioned before, adding guacamole to your recipes will only make them better. Go ahead and give it a try!

Equipment used:

• My favorite knives

Photos by Alfonso Revilla

Ingredients

• 2 large avocados pitted
• Juice of ½ small lime, or to taste
• 1 teaspoon of olive oil (5 ml)
• 1/4 red or white or yellow onion, diced
• 1 garlic clove, minced
• 1/4 teaspoon of ground cumin
• 1 tablespoon of freshly chopped cilantro
• 1/2 of a roma tomato, diced
• Salt and pepper, to taste

Method