Like beauty, perfection may be in the eye of the beholder, but at least let’s agree that when it come to a dip or garnish there is nothing quite as delicious as really fresh guacamole.  I love guacamole.  It has a rich and buttery texture that melts on the tongue.  Better yet, avocado (the main ingredient) is loaded with many important nutrients and some studies suggest it may help reduce cholesterol.  So with so much to offer how does one create the perfect guacamole every time?

The Key

You've got to gently squeeze it to know if it's just right.

My search for perfect guacamole begins at the store, for the key secret to this recipe is in selecting a properly ripened avocado.  Get a bad one and you might as well toss it out and start fresh.  Here’s what to do:  Test for firmness.  If the avocado is hard and without any give it’s not ripe.  If it’s too soft it’s “overdone”.  You want to find an avocado with just the slightest give as you squeeze it.

I run a knife all the way around the outside and then twist the halves apart.

Hey, we’re halfway there.  The rest is a snap.

Let’s gather up the ingredients:

1 medium to large ripened avocado.

1 or 2 medium cloves of crushed garlic (start with one and then taste)

2 tablespoons of finely minced sweet onion.

3 or 4 finely minced “grape” tomatoes (other types are fine—we’re mostly talking a small quantity here)

1/2  fresh lime (for the juice)

Salt and pepper to taste.

Stirred Not Whipped

Mix well, but don't over stir to avoid a mushy consistency.

Step 1: Skin, peel and core the avocado. I’ve seen a number of methods to do this, but here’s what works for me.  I cut all the way around the avocado (and thus the pit) and then twist the two halves apart.  If I note any black portions near the edges I’ll slice those off.  Then I just invert the half without the pit and gently squeeze the contents into a bowl.  Usually, that’s all I need to do—the skin will separate from the rest and I’m good to go.  If not, I’ll take a knife or spoon and scoop out the rest.  The same goes for the half with the pit—once I remove it with the edge of a knife or my fingers, I can squeeze out the rest.  For a stubborn pit, you can take a larger knife and whack into it with the sharp edge and then twist.

Step 2: Toss the other ingredients over the rest and stir. I typically use a short fork to mix it.  The point it not to stir up the guacamole so much it gets mushy.  Just break up the avocado chunks with the fork, mix in the other veggies, squeeze a bit of fresh lime over the top, add salt and pepper, and then taste.  If the guacamole needs more salt and pepper you can add it and gently stir again.

This batch came out perfect. Time to eat up!

Step 3:  Eat up! I love my guacamole with all types of tortilla chips and recently I found a new spicy chip at Costco called Boulder Canyon Rice and Bean Chipotle Cheese Artisan Snack Chips.   These chips are gluten-free, cholesterol-free and have no trans-fats if that matters to you.  For me, I just like the way they taste.  Of course, guacamole tastes great when used as an ingredient or garnish on just about any Mexican dish, but I also love to spread in on a sandwich.

Let’s Hear It

I hope you enjoyed today’s recipe and are ready for some really good guacamole.  I know I am.  And by the way, if you have a variation you prefer, why not share it in the comments below.

By Bob Anderson
© 2011 Javabird LLC.  All rights reserved.

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If you enjoyed today’s post, you may also enjoy:
My House Special Fried Rice
A Hearty Twist On Chocolate Chip

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