Avocados are one non-local food that I find myself craving every once in awhile: a few times to use for sandwiches or omelets but usually to make my famous guacamole. I’m pretty sure that my recipe is based on something I found on All Recipes but I can’t seem to find the original right now. Anyway, I’m pretty sure I changed it up a bit anyway.
Here’s what you’ll need:
Start with the avocados. You’ll want to use avocados that have a black skin, and when you lightly squeeze them, they should feel a little bit soft. A green skin means that the avocado is not ripe yet, and if the avocado is very soft, the green meat inside will be turning black and not taste as fresh. If you aren’t going to be using the avocados the day or day after you buy them, get ones with green skin and wait for them to ripen.
Cut the avocado the long way around. Hopefully you can see what I mean from the picture.
Then you will need to remove the pit. This little trick I picked up from Alton Brown. Good Eats = best. cooking. show. ever.
Anyway. First you want to hold the avocado half with the skin down in the palm of your hand. Then carefully but firmly swing your knife blade into the center of the avocado pit. The knife should stick in the pit.
Carefully twist the knife from side to side to remove the pit. Now you have a pit stuck to your knife. DON’T grab the pit with your palm facing the blade! Instead put your hand over the top of the knife and use your fingers to push the pit off the knife, like so:
Now you will need your handy dandy food processor. A good friend gave us this as a wedding shower gift. I hadn’t even thought to add it to my registry. And honestly I only use it to make guacamole and maybe once or twice for other things throughout the year. But it’s worth it for the guacamole alone!
So, into the food processor goes the scooped-out meat from two avocados (that’s four avocado halves), mayonnaise, minced garlic, onion powder, lime juice, salsa, and lots and lots of cilantro. The cilantro is what makes it so don’t hold back.
Whir it all together – is whir even really a word? Well, I’m going to use it. Go ahead and whir like crazy. Alton Brown recommends that you leave it a bit chunky, but I like my guacamole nice and smooth.
Spoon that beautiful goodness into a dish and enjoy with chips. Here’s another guacamole caveat. I heard that if you place a pit in the guacamole it keeps it from browning sooner, but the dear husband says that it’s just “urban legend” or whatever. I still think it works, and it makes the dish looks pretty so I do it.
The BEST Guacamole
- 2 avocados
- 3 T. mayonnaise
- 2 t. minced garlic
- 1 t. onion powder
- 1 t. lime juice (or lemon if you really must)
- 2 T. salsa
- 2-3 T. of cilantro (or more if you’re awesome! I don’t really think you can put in too much)
Mix together ingredients in a food processor. Store in the fridge.