People have been asking for my easy Guacamole recipe for years. It is so simple – and so good.
Ingredients: 2 just ripe Haas Avocados, 1/4 – 1/2 cup diced sweet onion, 1/2 – 1 teaspoon garlic salt (or your own mix of garlic powder and sea salt), 1/2 teaspoon or a little more ground black pepper, 1 Tablespoon minced Cilantro (optional) and 1/4 cup diced tomato meat (optional). There is no lemon, no lime and no mayo in this recipe.
Use the leathery skin Haas avocados. They are ripe when, if you give them a very gentle, sensitive squeeze, you can feel that they give way just a tad. If they are rock solid they are not ripe and if they squish they are too ripe. By the way, if you buy unripe avocados the best way to ripen them is to put them in a brown paper bag on your counter. They will ripen perfectly in a day or two using this technique (which I call magic, but I have been assured that there is a scientific explanation, which is beyond my pay grade).
Remove the avocado fruit from the skin and place it in a medium sized mixing bowl, add the onion, garlic salt, black pepper, cilantro, Mash these ingredients with a fork until it is either smooth or as lumpy as you want it. Taste and adjust the seasoning. Since the taste is very dependent on the quality of the avocados, you may need to add a little more garlic salt. Last, add the diced tomato and mix gently. There you go.
Secret note on storage: You usually make my Guac an hour or so before serving. The way to keep it without it turning brown, is put the Guacamole into your round serving bowl and use a utensil such as a spoon to make the top of the Guac flat. Then take a wide piece of plastic wrap (like Saran wrap) and push down directly against the Guacamole, creating and air tight seal. Now just leave the Guacamole on your counter and it will definitely stay nice and green until you serve it. Before serving, remove the plastic wrap and stir the Guac a little with a spoon.
We will be posting our recipe for home-made, baked, gluten-free chips in a day or two.