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Guacamole. It's like a religion and folks can become fanatical. Sure, I love making guacamole and more importantly, EATING IT. But I think some of the rules are stupid.
One thing that has always puzzled me about guacamole is how often folks make it complicated. Or they impose strict rules "A proper guacamole shall be chunky" or "A proper guacamole shall not have tomatoes. " And I am always amazed at the fancy tools that can be used when preparing the avocados. I just use a knife!
First, I cut the avocado in half. Then, I use my fingers to remove the pit.
Then, I simple peel the skin.
I use a potato masher to mash everything up and a spoon to stir in some ingredients. And that's it! Yes, it's messy, but what a space saver since you really don't need a stable of fancy tools littering up your kitchen drawer.
I am posting the recipe I use - it is something that I came up with by simply dumping in the ingredients that I like to see in my guacamole. I think what sets it apart from other guacamole recipes is the use of cumin. But the best part of this recipe? Is that you can easily make it YOURS. Not a fan of cilantro? Decrease the amount. Not crazy about tomatoes in your guacamole? Leave them out.
The last time I made guacamole, Next Door Neighbor Ken suggested adding hard-boiled eggs. His brother-in-law is from Colombia and that is a common addition there. Next Door Neighbor Ken also realized that hard-boiled egg is what made the guacamole super special at The Aztec Inn in Lawrence -- a Mexican restaurant that Ken and I both grew up with. I added the eggs and they did add a little special extra something. Creaminess? Texture? Hard to put a finger on it -- try it! You will not regret it.
Are you a guacamole fan? Have an special ingredients you want to share with me? This is always a work in progress.
Kelli's Simple Guacamole
1 tsp salt
1 tsp cumin
The juice from 1 lime
1 medium tomato
1/2 white onion, chopped finely
1/4 - 1/2 cup of cilantro
1-2 hard-boiled eggs, chopped (Optional)
1. Peel and loosely chop the avocados. Add to a large mixing bowl, along with the salt, cumin, lime juice (and eggs, if you've gone that route). Using a potato masher, mash the mixture up until it is to the consistency you like.
2. Fold in the tomatoes, onions and cilantro. Serve with tortilla chips or spoon directly into your gaping foodhole while no one is looking (be quick!)
Note: This can be prepared a little bit ahead of time (1-2 hours). In this case, smooth the top of the guacamole and place the plastic wrap on the surface. Press gently the plastic wrap down to ensure no air is between the surface of the guacamole and the plastic wrap.