Great Guacamole Recipe
By
Guacamole
GettySay "adios" to store-bought guacamole. This is the
real thing, and it's super easy to make. The secret
to making great guacamole is using good avocados.
The two most popular market varieties are the small, rough-skinned Hass, grown primarily in California
and Mexico, and the Fuerte,grown mostly in Florida.
The Hass makes better guacamole; the Fuerte has a watery consistency and a fruity, sweet taste. Good guacamole also depends on the ripeness of the avocados, many of which are rock-hard when you
buy them in the supermarket. This is fine, because avocados ripen off the tree; ripening can take from
2 to 5 days. You know a Hass avocado is ripe when
the skin turns dark green to purple-black and the fruit yields to a gentle squeeze when held in
the palm of your hand.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Makes 2 1/2 to 3 cups
Ingredients:
- 3 ripe medium avocados, preferably Hass
- 2 tablespoons finely chopped onion
- 1 small jalapeño chile pepper, seeded and minced
- 1/4 cup finely chopped cilantro
- 1/4 teaspoon salt, plus more to taste
- 2 tablespoons fresh lime juice,or more to taste
Preparation:
1. Halve 1 avocado, remove the pit, and the scoop flesh into a medium bowl. Using a fork,
mash the flesh lightly with the onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with
the tines of a fork until just combined.
2. Halve and pit the remaining 2 avocados. Make criss-cross cuts in the flesh with a small
knife. Gently scoop the avocado into the bowl with mashed avocado mixture.
3. Sprinkle the lime juice over the diced avocado and mix lightly with a fork until combined
but still chunky. Adjust the seasoning with salt, if necessary, and serve.
A ripe, ready-to-eat avocado will yield slightly to gentle pressure. Look for avocados that have
an even, unblemished texture, that are uniformly hard or soft over their entire surface, and
that feel heavy for their size. Avoid any with bruises and those with a hollow between the
flesh and skin.
• Unlike most fruits, avocados ripen only after they are picked, so most of those found on
produce shelves are as hard as rocks. Ripen hard avocados by placing them in a brown paper
bag. Close the bag and set it in a cool spot for 1 to 3 days. As avocados ripen, those with
bright green skin often develop brown patches. That’s acceptable because it’s an indication
that they are almost ripe.
• Ripe avocados will keep in the refrigerator for 2 to 3 days.
• Don’t cook avocados: Heat makes them bitter.
mash the flesh lightly with the onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with
the tines of a fork until just combined.
2. Halve and pit the remaining 2 avocados. Make criss-cross cuts in the flesh with a small
knife. Gently scoop the avocado into the bowl with mashed avocado mixture.
3. Sprinkle the lime juice over the diced avocado and mix lightly with a fork until combined
but still chunky. Adjust the seasoning with salt, if necessary, and serve.
Kitchen Notes
• It’s essential to use avocados at the proper stage of ripeness to enjoy their fullest flavor.A ripe, ready-to-eat avocado will yield slightly to gentle pressure. Look for avocados that have
an even, unblemished texture, that are uniformly hard or soft over their entire surface, and
that feel heavy for their size. Avoid any with bruises and those with a hollow between the
flesh and skin.
• Unlike most fruits, avocados ripen only after they are picked, so most of those found on
produce shelves are as hard as rocks. Ripen hard avocados by placing them in a brown paper
bag. Close the bag and set it in a cool spot for 1 to 3 days. As avocados ripen, those with
bright green skin often develop brown patches. That’s acceptable because it’s an indication
that they are almost ripe.
• Ripe avocados will keep in the refrigerator for 2 to 3 days.
• Don’t cook avocados: Heat makes them bitter.
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