Oh, I LOVE, LOVE, LOVE guacamole! I could have it with almost every meal… but in restaurants it is so hard to get it where it tastes consistent – everyone’s recipe is so different. Some are traditional, some aren’t – and some are just plain scary in what they consider to be guacamole.
My mom used to have a wonderful lady who came in to help her clean once a month or so who taught me several dishes – of which this is one – and it is my pleasure to share it here.
(One note – PLEASE DO NOT USE MAYONNAISE IN GUACAMOLE – BLECH!)
This can be served as either a side dish or an appetizer/dip.
2 to 4 ripe avocados (don’t even bother if they aren’t completely ripe)
Adjust following ingredients according to amount of avocados used:
- 1/2 tomato, chopped
- 2 T onion, finely chopped (I usually use more because we like the onion flavor in the dip)
- juice of 1/2 to 1 lemon or lime (can use reconstituted) (and I much prefer lime over lemon) (roll the uncut fruit hard on the countertop beneath your palm to release the juices before cutting & squeezing)
- 1 t salt
- dash pepper
- dash garlic powder (or fresh garlic)
Peel avocados and mash. I like lumpy guacamole so I use a hand potato masher, but you can use a food processor. Please note, however, that no matter how well you mash a hard, unripe avocado, you will NOT get good guacamole.
Add the tomatoes, onion and lemon or lime juice. Season with remaining ingredients to taste. (My DH prefers it without the salsa, so I usually leave it out.)
This can be made well ahead of time and refrigerated, but it will tend to get watery and develop a brown layer on top if left for more than 4 hours or so. The brown layer can be scooped off or just stirred in. Some people (my mother included) swear that if you put the avocado pits in the guacamole while storing, it won’t turn brown – just be sure to remove the pits before serving. But I’ve found the best way to keep it from browning is to put plastic wrap over the top of the guacamole, actually putting it on the surface and smoothing it out across the top, moving all air bubbles you can from underneath, thereby not allowing any air to touch the surface of the guacamole and it will not turn brown.
This is such a yummy recipe – and really so easy to make. Enjoy!