simple guacamole
my first exposure to guacamole was during college at a mexican restaurant in chapel hill called bandidos. i was and am still somewhat squeamish around creamy, gloppy dips and spreads, but slowly and occasionally i sampled this novel green substance, likening the strange flavor to freshly cut grass (that was probably the cilantro i was tasting).
it wasn’t until the summer after undergrad that melanie’s housemate at the time, holly, made some homemade guacamole, and i was in love. nowadays the avocado reminds me more of the flavor of banana, which suggests it might be time to try an avocado milkshake.
my recipe is very simple, notably excluding onions and tomatoes. serves about 2-3, recipe can be doubled, tripled.
ingredients
- 2 ripe avocados
- juice of 1 lime
- 2 garlic cloves, minced/crushed
- 2 tsp crushed red pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp fresh cilantro, finely chopped (optional)
instructions
- cut each avocado to the pit and around the long way, twist to separate (to remove the pit, gently hack a chef’s knife into the pit and twist the knife)
- spoon avocado out of its shell into a medium sized bowl and mash with a fork until smooth with small lumps
- mix in garlic, lime juice
- mix in crushed red pepper, cayenne pepper, salt, and black pepper (to taste)
- mix in cilantro
enjoy with tortilla chips. the saltier the chip, the less salt necessary in the guac.
Might try cutting it with a bit of cream cheese, perhaps even of the low fat variety, if fat is an issue. But leave out the onions? at the moment that’s unimaginable — ergo, gotta try it. /bg