Guaco de Mayo

Guacamole. It’s not as complicated or as challenging as many want to make it seem. As long as one has ripe avocados and a citrus, it is nigh impossible to screw up. Because an avocado is a delicious thing. And many, mashed together with various flavorings and served with crunchy chips, are even more delicious.

Here’s my preferred version.

Per avocado:

  • 1/2 lime
  • 2 thinly sliced green onions (white and light green parts)
  • 1 Tbsp of finely minced jalapeno or serrano (seeds and membrane included if you want it hot you want it)
  • 1 Tbsp finely minced cilantro (take the big stems out before chopping)
  • 2 Tbsps finely chopped red onion
  • pinch of salt & pepper

Here’s how it goes: cut that avocado in half around the pit. Scoop it out (it should slice and scoop very easily if it is ripe). Squeeze the lime over it, and smush that avocado (easy to mash with a fork). Add the rest of the ingredients, and fold/mash them in.

Now, you might notice no garlic. Though I love garlic, I prefer my guac without it, as I find it overwhelms the avocado. But if you like it, I suggest a clove or two of roasted garlic, which is mellower and will also incorporate easily with the avocado.

If you don’t like cilantro….sigh, you’re not alone, and I’m sorry for your birth defect. In that case, I suggest adding some spices to zhush that guacamole for me – I think the cilantro brightens the recipe. So, a 1/4 tsp each of freshly ground cumin and coriander will similarly enhance.

Other tasty customizations:

  • 2 Tbsps chopped, seeded tomato
  • dash of cayenne and/or paprika
  • 1/2 Tbsp finely minced chipotle in adobo sauce (for some smoky heat)

All tasty, but to me, gilding the lily. Now get out those tortillas, pour yourself a margarita, and get smushing.

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