Guacamole August 13 2011

Avocados are my favorite fruit. So good! In a perfect world, I would have avocado with every meal. So, no surprise, I love guacamole. I take ripe avocados, sprinkle them with lemon juice and sea salt and then mash them up with a fork. That’s it!

What about lime juice? Glad you asked. I’ve experimented with lime juice and it adds a whole different quality to the guacamole. Although equally delicious, and I used it in the picture below because that's what I had on hand, my preference is lemon juice. The lime can overwhelm the avocado, so use less to start than you think you need.


I don’t particularly care for guacamole add-ins like chopped tomato, garlic, onion, or cilantro, though I understand those are components of an “authentic” guacamole. If you like those, go for it!If possible, I highly recommend a sunny summer afternoon, an ocean breeze, music and a good friend or two to go with the guacamole and corn chips. And don't forget a couple of cold ones. Just sayin'.

Guacamole
Serves 4-6

3 ripe avocados*
Lemon juice to taste
Sea salt to taste

Halve, pit and peel avocados.
Put avocado halves in a work bowl.
Add lemon juice sparingly (you can always add more).
Add sea salt to taste.
Mash avocados lightly with a fork, taste and adjust lemon/salt.
If you like your guacamole smooth, keep on mashing.
If you like your guacamole chunky, stop when the texture looks good to you.
Transfer to a serving bowl and serve immediately or tightly cover with plastic wrap (pressing the wrap on the guacamole) and refrigerate until you are ready to serve.
Don’t forget the tortilla chips!

* When is an avocado ripe? Good question. A ripe avocado should be firm but give easily to light pressure from your finger tips. To hasten ripening, try placing your avocados in a brown paper bag with an apple or a banana for a day or two. Do not store avocados in the fridge or in a plastic bag.