This my own personal guacamole recipe. I am an avid fan of avocado, it is definitely on my list of favorite fruits, right up there with olives.
The interesting thing about this recipe is the lack of measurements…I only give you ingredients, it’s up to you to decide how much of each element you include. I especially do not like cilantro, so you will not find it on my list of ingredients. You may ask, “How can you make guacamole without cilantro?” Just like this:
Ripe Avocado, fresh minced garlic and/or garlic powder (not garlic salt, have you ever put too much garlic salt in something? it’s disgusting!), salsa (the chunkier the better), cumin powder, turmeric, salt and pepper. Lime juice, jalapenos, and cucumber (optional).
I start by cutting the avocados in half, the easiest way to get the pit out is by jamming a sharp knife into the pit and pulling. Do not cut yourself, this is especially a possible outcome if you use a dull knife. BE CAREFUL! Use a large spoon to separate the fruit from its shell. Put the fruit directly into the bowl you are mixing your guacamole in.
The next step involves mashing the avocado. I like to leave mine a little chunky. You then mix in the salsa, the purpose of the salsa is for texture and flavor. Use a chunky salsa for better texture. If you’d like to add a spicier kick, you can finely dice canned or bottled jalapenos, and add those to the mix. If you really like heat, use fresh jalapenos.
If you like garlic the way I like garlic, use fresh minced garlic. You can also opt for garlic powder just in case you think you haven’t used enough fresh garlic. In Mexican cooking, we call garlic ajo. A good strategy with this dish (it’s not a condiment, you can eat it by itself) is to constantly taste it as you go. It’s easier to not put something in, than it is to take something out of guacamole.
Finally, add cumin, turmeric, salt, pepper, and whatever else you may like to try. Do this according to your personal tastes. You can also try adding diced cucumber for extra texture and a fresher taste! Consider adding lime juice, this will complement the flavor and also prevent browning of your “guac” at room temperature.
This stuff is great on its own or with anything Latino or Southwest. You can eat it by yourself or serve it at dinner parties. Enjoy!
Whitney Afterdark 