Once we’ve managed to get through January and February, I start thinking about foods from warmer climates. Go figure! There are so many variations for guacamole; ones that include chopped tomatoes, salsa, etc. etc. I prefer my guacamole with a less ingredients and also find that tomatoes can make the guacamole watery . There are many uses for guacamole, including topping an enchilada, dip for corn chips, as one of the fillings in a burrito, a topping for picadillo cups, or as a topping for taco salad, a salad which I happen to really like.
2 large ripe avocadoes (see below)
1 large clove garlic
1/8 tsp. coarse sea salt
4 tsp. freshly squeezed lime juice
½ tsp. ground cumin
2 Tbsp. chopped cilantro, more if you wish
3 Tbsp. finely chopped red onion
1 small jalapeno chili, seeds & membrane removed, minced
Fine sea salt to taste
Cut the avocado in half, remove and reserve the pits. Using a spoon, remove the flesh from the avocado, place into a flat dish and mash with a fork. Place the salt and garlic on a cutting board, using the back of the knife, in a back and forth motion, puree the garlic, scraping it up and going over it a few times with the back of the knife. Add to the avocado along with the lime juice, cumin, cilantro, red onion and jalapeno. Stir together, taste, adding more salt, if required. Serve immediately or return the pits to the guacamole and place in the fridge until needed.
Helpful tips: It’s a really good idea to return the pits of the avocadoes to the guacamole, it really helps prevent the guacamole from darkening. I like to buy my avocadoes when they are still quite hard, place in a paper bag with a ripe banana, keeping in a warm place until they are soft enough to use.