I can't believe that I didn't like these when I was younger, but yeah, mushy green stuff is probably not too appealing to kids.
This recipe that I made up is super easy and customizable. That's what I love about cooking - you can add in or leave out whatever you want, and change things along the way. I am totally a baker at heart and love precision, measurements, and technical skills, but there is something fun about just tossing in what you want and tasting along the way!
- 5 Ripe Haas Avocados
- 5 Roma Tomatoes
- 1/2 Sweet Maui Onion
- 1 Lime
- Extra Virgin Olive Oil, to taste
- Salt and Pepper, to taste
Feel free to add anything else you might like... Cilantro, scallions, hot peppers?! Make it your way!
Cut all the avocados in half.
Cut the tomatoes and onion into a small dice. I like small-ish pieces that can fit on your chip.
As you can tell, I like tomatoes more than I like onions. I just add a little bit of onions for the crunch!
Throw all that into your bowl, and use my favorite tool for this recipe - the potato masher! I suppose you could also use a large fork.
I like to have some large chunks left over, so I don't mash my guacamole too much. You may prefer something incredibly smooth so I would suggest using a food processor (but seriously, try it chunky at least once!).
Ok, ditch the masher and switch back to your large spoon. Add in a generous amount of olive oil. As in, pour it once all around the diameter of the bowl. I find that this adds to the consistency as well as the flavor of the guacamole. Then squeeze in your lime and maybe some lemon juice. Add a generous pinch of kosher salt and crack some pepper in there!
Now stir it up and taste test!
Make sure you taste it with a chip or whatever you are serving it with. Chips already have salt on them, so perhaps you may not want to add too much salt to your guacamole. I thought mine needed some more salt and olive oil. You should always taste everything you make so that you know it is good and servable. Seriously!
Transfer your guacamole to a serving dish or storage container. I put some in both because I'm going to hide the storage container in the fridge somewhere. My husband LOVES guacamole so I hope this will make it last a little bit longer, haha!
Now, I know you have all heard the old wives' tale of leaving the pit of the avocado in the guacamole to keep it from turning brown. This works, but not very well! You just throw that pit away, seriously. The avocado turns brown when oxygen hits the surface. Although the browned guacamole doesn't taste any different, it just doesn't look that pretty. So, to keep that from happening, put some plastic wrap directly on the surface of the guacamole. Directly! Press it down and make sure it is completely covered.
I even do this for the guacamole in the storage container. Even with a lid, oxygen will get in there and turn it brown. Cover it with plastic wrap directly on the surface and then put the lid on.
If you can wait, let your guacamole sit in the fridge for a good hour before serving. This will let all the flavors marinate. As each day passes (if you are lucky enough to have some leftover), you will need to re-evaluate the flavor. You might need more salt, olive oil, or citrus juice, so be sure to taste test before serving!
What do you put in your guacamole? How do you like it - chunky or smooth? Spicy or cool?