Everyone loves Guacamole, right? But my version probably isn’t the same as your version, and that’s a good thing, variety being the spice of life and all that. A few weeks ago I served Enchiladas Rojas filled with butternut squash and black beans to my book club, and I made my typical garnishes, including Guacamole. My friend Kim had graciously offered to bring an appetizer, and guess what – she brought guacamole and chips! Hers was fantastic (and beautiful!) – she added garlic and diced tomatoes, but no onion, cumin, or jalapeno. I added onion, cumin, and jalapeno, but no garlic or tomatoes. I think I prefer her version with chips, and my version with Enchiladas Rojas!
But no need to stop there – you might want to try Jamie Oliver’s classic Guacamole or Ina Garten’s full-flavored version. Then there’s Bobby Flay’s take on Guacamole, and last but not least Rick Bayless’s version. All just a bit different, but all perfect.
Guacamole
Ingredients
- 3 ripe avocados
- 2 limes
- ½ red onion
- 1 jalapeño pepper
- ½ t ground cumin
- salt
Instructions
- Prep the avocados – Cut the avocados in half, remove the pit, and scoop out the flesh. Add to a bowl, chop roughly, and then smash with a fork. Squeeze the lime juice into the bowl and stir to combine.
- Mince the onion and pepper – Peel the onion and mince it. Destem, deseed, and mince the jalapeño. Add to the bowl with the avocado.
- Finish – Stir in the cumin and salt, to taste. Cover with plastic wrap, placing it directly onto the guacamole so that it's not exposed to the air. Store in the fridge until ready to serve.
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