Once I get through January & 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 few ingredients that really enhance the avocadoes. There are many uses for guacamole. Topping an enchilada, a dip for corn chips, inside a burrito, a topping for picadillo cups, or taco salad (which I happen to really like, either with ground beef or instead of the beef, ground turkey & or black beans.) Love all those toppings!
2 large ripe avocadoes**
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 & reserve the pits. Using a spoon, remove the flesh from the avocado & place into a flat dish. Mash with a fork. Place the salt & garlic on a cutting board & using the back of the knife, in a back & forth motion, puree the garlic, scraping it up & 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 & jalapeno. Stir together & taste, adding more salt, if required. Serve immediately or return the pits to the guacamole & place in the fridge until needed.
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 & keep in a warm place until they are soft enough to use.