Ann’s Essential Guacamole

 

Ann's Essential Guac - DInner Is ServedThis post is going to be fairly short since it’s a tandem recipe to another one I will be posting later today or tomorrow.  Bottom line though, it that guacamole is something everyone should at least try making from scratch. You’ll realize how easy it is to make and how FAR superior it is to any pre-packaged guac you buy at the grocery store.

Another advantage is that you can make it YOUR way.  You control the ingredients, the creaminess (or not), the amount of spice (or none).  There is really only one ingredient that’s a must: avocados.  The rest of the add-ins are up to you. Here are the ones I love:Ann's Essential Guac - DInner Is Served2

And since I like just a hint of spice, I add some Cholula Hot Sauce, starting with about 1/2 tsp and adding a little more, drop by drop, until it’s just right.

One final note before I jump right in. Finding avocados that are just the perfect ripeness is important.  Bright green, rock hard ones just won’t work. On the flip side, mushy and overripe ones will just make your guacamole mushy and sad.  Look for medium-ripe avocados, that yield just a bit, when pressed.

Enjoy!

Ann’s Essential Guacamole

  • 3 medium ripe avocados
  • 1 large tomato, seeded and diced
  • 1/2 a white or red onion, diced (or you can use about 1/3 cup chopped green onions)
  • 1/3 cup chopped fresh cilantro
  • Juice of 2 small lines (about 1-2 TBS)
  • Cholula hot sauce
  • Coarse salt and pepper

Remove pit from avocados and scoop insides out into a large bowl along with the lime juice.  Mash with a fork (or a potato masher works), until desired consistency.  I prefer somewhat smooth, but with small pieces of solid avocado in act.  Gently fold in tomatoes, onions and cilantro along with about 1/2 tsp of the hot sauce, a generous pinch of salt and pepper.  Taste for seasonings, adding additional hot sauce, lime juice or salt and pepper if desired.

Place in a glass or plastic container and place a piece of plastic wrap over the surface of the guacamole, pressing down to ensure no air bubbles (this step helps it keep it’s beautiful green color).  Refrigerate for about 1 hour before serving.

 

3 thoughts on “Ann’s Essential Guacamole

  1. This is a great simple guacamole recipe – we’ve had it many times! You said it already, Ann, and I want to stress: it is important to start with avocados that are just right. This is not like buying potatoes. All avocados are not created equal. Most people in the grocery reject the obviously overripe, mushy ones, so that’s not generally the problem. The common mistake is erring in favor of hard-as-a-rock. The avocado with “the right stuff” should be firm but pliable when you press in on it with your thumb. Time spent in the produce section, squeezing avocados, is key!. Over the years Ann has become a great avocado picker but the main thing is patience and a desire to squeeze avocados!

  2. Sounds perfect, Ann.and not too different from mine. I always add a good dose of ground cumin because i think that I may be addicted to that spice.

  3. Pingback: Slow Cooker Short Ribs with Chipotle Rub & Dark Beer | Dinner Is Served

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