Monday, August 23, 2010

Guacamole Saturday! (With Recipe)

Red velvet cupcakes, fudgy chewy brownies, martinis, malbec, brie, French baguettes, Indian samosas, and guacamole are just a few of the things on my  "cannot resist" list! Guacamole is a passion of mine and if it is not made right, I get very sad. I have been to several Tex-Mex restaurants that get it just right and those that do not. The best guacamole I have ever had the joy of experiencing was in Denver at La Loma. Their margaritas as also amazing!

In all the years I have been a "guac aficionado," I have never made it until earlier this year. I found several recipes online that ranged from the inedible, the "so-so," the "what-did-I-do-wrong?" to the "I finally got it right!"

So, this past Saturday afternoon, after cleaning house, doing laundry, and helping the husband pack for his business trip; I decided to call it a day by making guacamole. After creating my tomato and cilantro-studded bounty, the husband and I drank cocktails and snacked as we watched "Close Encounters of the Third Kind" on TV.

For those out there that love guacamole as much I do, here is the best recipe I found:

You will need:

3 soft-ripe Haas avocados
1 lime
1 medium red tomato diced and seeded
1 half of a small-medium white onion diced
1 tablespoon cilantro chopped
2 jalapeno (I know I am missing the tilde) peppers diced and seeded
5/8 teaspoon of rock salt or Kosher salt
1/2 teaspoon cumin powder

1. Gently remove outer skin of each avocado by taking a knife and piercing the "flesh." Open a seam in the skin, moving around the middle of the avocado. The outer skin should come off in two halves. Carve out the stem end and discard along with the skin.

2. Using a large spoon, gently scoop the soft avocados into the bowl and discard the round pits.

3. Cut the lime in half and squeeze each half onto the avocados.  Gently fold in juice to coat. The lime juice not only adds to the flavor, it helps prevent the guacamole from turning brown.

4. Take a potato masher and smush avocados until they look smoother yet still a bit chunky. You do not want guacamole "paste."

5. Fold in salt and cumin.

6. Fold in tomatoes, cilantro, onion, and jalapenos (again sorry for the lack of tilde).

7. Let guacamole sit for about 30 minutes before serving. The flavors need to develop.

8. When ready, serve with tortilla chips.


  1. Thanks for the recipe...Guacamole is something I can't resist...I usually make it the lazy way, by mixing fresh cut salsa from the deli and mashed avocados. I will try this proper recipe next time.

  2. Kim,

    You're welcome! I have done the "lazy way" too! lol! I think the salt, lime juice, and touch of cumin really makes it great. My brother-in-law, the foodie wine maker, suggested cumin one day and when we added it, the flavor was subtle but good!

  3. I love making Guacamole, but I've never added Cumin, will try that next time as your recipe is pretty much what I do apart from Cumin! Can't wait YUM!

  4. Hmm looks scrummy. I have printed out your recipe and added it to my receipe book :)

  5. Straight Talking Mama,

    I had never added cumin before either. It really adds a bit of flavor that pairs well with the other ingredients. Also, the small amount keeps the cumin from overpowering the guacamole itself.

  6. Thanks, Clare! My next big food experiment is going to be learning how to make red velvet cake on my own instead of with a pre-made mix.