July 1, 2012 by Lauren
Guacamole was always one of those foods that seemed like a lot of work to make. I mean you have to cut and chop and ugh. It also surprises me just how much bad guacamole is out there. I mean sure if you buy that stuff in the bag it’s going to be bad (duh). But I run into a lot of guacamole that’s homemade and still pretty gross. This ratio comes from my lovely step mother Maria Alba but do remember every lime, avocado and onion are different sizes and intensities so once you get it mashed feel free to make adjustments.
Click on any picture below to see them larger and get a play by play (click the picture to close and return):
The One Bowl/Knife/Cutting Board GuacamoleActive Cook time: 15 minutes Yield: 4 cups guacamole
- 8 avocados
- 1 medium onion, diced
- 1/3 cup cilantro, chopped
- 2 limes
- Hot sauce
- Extra virgin olive oil
- Get out your large cutting board and a large bowl (it won’t fill it, but it leaves nice room for mixing).
- Cut the avocados lengthwise by just running the avocado around your knife. Twist the two halves until they come apart. Using the blade of your knife, hit the pit and twist until it comes out. That way you don’t lose fingers.
- Chop the onions and the cilantro (I tend to dice the onion so you don’t get chunks of it in the guac). Add almost all of that to the bowl (reserve a little to add more at the end if needed).
- Roll the two limes on the cutting board, cut in half and juice all but a few or half of one into the guacamole.
- Add about 1/2 teaspoon of salt, a 1/2 teaspoon of pepper and some hot sauce. Drizzle in about 2 tablespoons of olive oil.
- Mash together with a fork (it’s more gentle on the flesh, I like chunks of avocado) and taste. I tend to under salt and under lime every time, so adjust how you’d like (hot sauce and all).
Why the olive oil? In Mexico there are no Haas avocados (the smaller, richer, more flavorful ones we almost always get) so my step mother added it to richen the flavor. I found even with our avocados it smooths things out and makes the guacamole dense but flavorful.