Guacamole Two Ways

I don’t know exactly when I started to like guacamole, but I remember being grossed out by just the sight of it as a kid. My mom had a guacamole-colored glass chip and dip set, the kind where the dip bowl perches on the side of the chip bowl via a little wire contraption. She always served guacamole and chips in it at parties. Now that I’m grown up, I’ve actually tried to talk her into giving me that chip and dip set, but she’s just not ready to relinquish it.

I’ve made a lot of guacamole over the years, and have finally landed on a favorite recipe, one that combines techniques and ingredients from a bunch of different recipes. I have learned over the years that I like my guacamole chunky rather than smooth, spiced lightly with cumin, perked up with lime juice rather than lemon, and dressed up with tomato, onion, and a little fresh cilantro.

Guacamole is easy, if not always cheap (here in the Midwest, avocados are a bit pricey). However, it’s best not to make more than you will consume at one time, as it just doesn’t keep well. I’ve tried putting the avocado seed in it. I’ve tried pressing plastic wrap down onto the top of it so that the air is kept out. Both techniques prolong its life a little, but not much. Therefore, I usually make my guacamole with two or three avocados, and no more.

These days, I make my guacamole one of two ways: by chopping up all the ingredients separately and mixing them together, or by simply adding a bunch of homemade pico de gallo to my avocado. I like the pico de gallo method, because I end up with two dips instead of one. I use about half a batch of pico in the guacamole, and still have plenty left over to eat on its own.

For guacamole made with pico de gallo, chop the avocados as described below and just stir in the pico. For guacamole done separately, follow all the steps as described.

Guacamole


2-3 ripe avocados (soft to the touch, but not mushy)
2-3 Roma tomatoes, seeded and diced
1/4-1/2 sweet onion, diced very fine
about 1/4-1/3 cup fresh cilantro, stems removed and chopped fine
1/2 teaspoon ground cumin
juice of 1/2 lime
sea salt to taste

Remove the avocados from their skins, and remove the seeds.

Using two sharp paring knives or a pastry blender, chop the avocados into smallish chunks.

Dice the tomato.

Then the onion.

And the cilantro.

Stir everything together, gently, with a fork. Season to taste and serve immediately with chips or as a condiment to any Mexican dish.

For a printable version of this recipe, click here.