For some reason, my mother bought a bunch of avocados. I’m talking a whole lot of ’em. Like ten. I haven’t the faintest idea why she did that, as no one in our house likes avocados. Except in the form of guacamole. According to my brother’s best friend, whose mother is Latina, I make guacamole like a Mexican housewife. Even my brother, a self-proclaimed guacamole hater, enjoys it 🙂 Unfortunately, a lot of the avocados had become over-ripe by the time I came home for Christmas break and got to make them into something more delicious…However, it still turned out pretty yummy, even with avocados that were nearing the point of being unusable and without fresh cilantro like I usually use.
You can tell the ripeness of an avocado by feel. Press lightly with your thumb against that soft, pebbly skin. If it’s hard, it’s not ripe yet. If it’s firm, yet has a bit of give, it’s ripe. If it’s soft and has an excessive amount of give, to the point of being squishy, it’s over-ripe. If you cut into it an over-ripe avocado…Well…
And now, something pretty, to make up for all the ugliness in the photograph above. Red onions and avocados are just downright beautiful, I think. Just look at these colors.
3-4 ripe avocados
1/2 a red onion, diced
1-2 medium tomatoes, diced
1 garlic clove, minced
red pepper flakes
juice of one lime or lemon
sour cream (optional)
Begin by halving the avocados. Simply slide your knife through the flesh until you feel the pit, then run the blade lengthwise before grasping the two halves and twisting. They should come apart easily, revealing the lovely, creamy green insides and the slippery, ovular pit. You can then take the knife and give the pit a good whack with the sharp side of the blade, imbedding it in the surface, in order to pull the pit free. It’s much too slick to get it out with your fingers. Throw away the pits and then, using a spoon, scoop out the guts of the avocados, scraping the insides of the skins clean and then disposing of them as well. Use a fork to mash up the avocados in the bowl before adding your diced tomato, red onion, and minced garlic. Mix together thoroughly, then add the citrus juice and other seasonings. Lime is best, I think, but I only had lemon juice on hand. I prefer to use fresh cilantro, but in lieu of that, dried cilantro still gives a good amount of flavor. Also, most recipes call for fresh, spicy, jalapeño chiles, but I am a huuuge wimp when it comes to spicy things, so I just used a couple shakes of red pepper flakes and a pinch or two of chile powder. You can use couple of dried ancho chiles if you prefer. Finish with a few grinds of fresh cracked black pepper and salt to taste. You can also add a dollop or two of sour cream, if you like. Some people may cringe at the addition of sour cream to guacamole, but in this case it helped me make the most of the few suitable avocados we had left. Plus, my mother over-bought on the sour cream too, so we have three whole containers of it right now! I figured I’d use some of it up 🙂
I only managed to get one picture of the finished product before my family descended upon the bowl and completely desecrated it, leaving it feeling empty and violated. I guess that’s a testament to how tasty fresh guacamole can be! 😉