How to make Guacamole: A Step by Step Guide
Webster’s Definition of Guacamole: A popular Mexican specialty of mashed avocado mixed with lemon or time juice and various seasonings (usually chili powder and red pepper) Sometimes finely chopped tomato, green onion and cilantro are added. Guacamole can be used as a dip, sauce, topping or side dish. It must be covered closely and tightly to prevent discoloration.
My definition: Yummy – when made right.
This past weekend, since I had an extra day, I made sure to do as much cooking as the time would allow me to do. On Saturday I decided to put together some guacamole and then nachos for dinner. Not exactly gourmet food, but tasty and satisfying nonetheless.
- 3-4 Large Haas Avocados (or 5-6 small) – Make sure they are ripe
- 1 medium red onion
- 2 limes
- 2-3 Fresh Jalapenos
- Salt (I used coarse kosher)
- Pepper (fresh ground)
Also, I had originally planned on adding some fresh chopped cilantro, but the wife picked up parsley instead. Recipe turned out fine without it, but you can make it either way.
Slice your avocado lengthwise, and then twist to separate the two sides.
Carefully, cut your avocado (still in skin) crosswise into small cubes.
Now, using a spoon, you can easily scoop out the cubes from the avocado. This really helps speed up the process and it’s a snap to do.
Step 2: Chopping the Onion & Jalapeno
Chop your onion and seeded jalapenos finely.
Step 3: Putting it together
I didn’t get a photo of one step. Prior to adding all the ingredients together, you need to mash the avocados with a potato masher, but not too much, as you will do some additional mashing when you add in the other ingredients.
In this step, add all the onions, jalapenos, salt & pepper, as well as the juice of one lime. Mix well.
Step 4: Guacamole
Now, since I hate tomatoes, I made my batch without. But if you like them, then mix in some fresh chopped tomatoes last. You don’t want them watering down the guacamole too much.
Below are the Nachos I made, topped with the Guacamole from above.