Get at Me with that Guacamole

If you don't LOVE guacamole you either have never been to Chipotle, you are making it wrong, or you don't have a pulse.  Throw out your seasoning packets and misconceptions about guacamole because this recipe is all you need to achieve avocado perfection.

I have been blessed enough to be friends and roommates with a true guacamole master, Laura Virgen. Laura and I met two years ago through good friends and I can't help but love the recipes she brings to our table from her Mexican heritage.  Her guacamole has become a staple in our apartment and we hope that it becomes a regular in your home as well.

Guacamole is like wine: perfect for any occasion.  This recipe will win you popularity at your next office event, family occasion, football party, book club, or roomie dinner.

I have learned to make the guacamole by taste and memory, which is the beauty of this recipe. For the start of this endeavor, I have provided an outline to follow in hopes to guide you through the first couple of batches.

This recipe is for 3 avocados, 4 people, and costs around $8 for the ingredients.  Add an extra dollar and avocado for every person up to 8.

Guacamole

1/4 cup finely chopped fresh cilantro
2 tsp finely chopped jalapeño
1 lime, juiced
1 1/2 tsp finely chopped garlic (optional)
1/4 cup chopped red onion
3 avocados
2 plum tomatoes, cut and seeded
Salt to taste

Chop cilantro, jalapeño, and garlic in a food processor with the juice of 1/2 a lime.  Scoop mixture into a bowl.  Add chopped red onion.  Cut in half, remove pit, and scoop the fruit from the avocados into the cilantro mixture with a spoon.  Add chopped plum tomatoes.  Mash avocado and ingredients with a large spoon or the bottom of a glass until desired consistency (chunky, smooth, etc.).  Season with lime juice and salt to taste.

Tips of the Trade:

If you do not have a food processor the best way to chop herbs, such as cilantro, is to remove excess stems, grip leaves tightly in a bundle, and chop finely.

When cutting onions peel the onion down, cut off one end, score in a grid pattern, and slice length wise to create a uniform dice without mess or fuss.

The most common type of avocado is Hass.  See this link for advice in selecting perfectly ripe avocados. http://www.avocadocentral.com/how-to/how-to-pick-how-to-buy-avocados

Storing guacamole can be tricky because of the oxidation or browning of the avocados (this is natural but unappetizing to look at).  To keep quac looking fresh spoon into an airtight Tupperware, squeeze lime juice over leftovers, cover directly with plastic wrap, cover with Tupperware top, and refrigerate.

Enjoy this with tacos, burritos, on a panini, flautas, or just plain ol' chips.

Love All-

Whitney

A special thanks to fellow Twenty-Something, Laura