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© Sunshine Urbaniak

Guacamole

Nov 3, 2019 | Sides

I can’t tell you how many compliments I get on my guacamole. It’s really not an secret, or a secret ingredient. It’s really all about the adjustments made after you let it rest. Depending on the ripeness of your avocado or the tartness of your limes, guacamole can taste different every time you make it. The trick is to let it rest after making the base recipe. You need to test taste it for more salt, more lime juice, or sometimes you just need more garlic.

Avocado meat has a distinct flavor and it’s at it’s best when your use them at peak ripeness. Underripe avocado meat has little flavor. Overripe avocado meat is similar to an overripe banana—funky overpowering flavor. So it’s important to make guacamole with avocados that are in the sweet spot of ripeness. The best way to know if your avocados are ripe is to look at the color and texture of the skin, plus do a squeeze test. The skin should be dark green to nearly black, and there should be a bumpy texture—not smooth.  That means it’s overripe. When you give it a gentle squeeze, it should yield to gentle pressure without leaving indentations or feeling mushy.

Guacamole

Serving: 4

AuthorSunshine UrbaniakCategoryTotal Time15 mins

INGREDIENTS

3 Avocados, halved, seeded and peeled
1 Lime
1 tsp Lemon Juice
cup Red Onion, diced
2 Roma Tomatoes, diced
2 Garlic Cloves, finely minced
2 tbsp Cilantro, minced
1 tsp Salt
½ tsp Cumin
¼ tsp Cayenne

DIRECTIONS

1

Cut avocados lengthwise, around pit. Separate the halves and cut lengthwise again along the pit half, allowing the pit to come out easily. Cut the non-pit half in half as well, and peel off the skin from all four quarters.

2

Place the peeled avocado into a medium bowl and juice the lime over them. Let sit while you cut onions, garlic, cilantro, and tomato.

3

Add salt, cumin and cayenne to the avocados. With a tomato masher, mash the avocado mixture to the consistency you desire (smoother or chunkier). Then fold in the onion, garlic, tomato and cilantro. Let sit at room temperature for at least 10 minutes. Taste. Add more salt or lime depending on your taste and/or avocado ripeness.

Ingredients

 3 Avocados, halved, seeded and peeled
 1 Lime
 1 tsp Lemon Juice
  cup Red Onion, diced
 2 Roma Tomatoes, diced
 2 Garlic Cloves, finely minced
 2 tbsp Cilantro, minced
 1 tsp Salt
 ½ tsp Cumin
 ¼ tsp Cayenne

Directions

1

Cut avocados lengthwise, around pit. Separate the halves and cut lengthwise again along the pit half, allowing the pit to come out easily. Cut the non-pit half in half as well, and peel off the skin from all four quarters.

2

Place the peeled avocado into a medium bowl and juice the lime over them. Let sit while you cut onions, garlic, cilantro, and tomato.

3

Add salt, cumin and cayenne to the avocados. With a tomato masher, mash the avocado mixture to the consistency you desire (smoother or chunkier). Then fold in the onion, garlic, tomato and cilantro. Let sit at room temperature for at least 10 minutes. Taste. Add more salt or lime depending on your taste and/or avocado ripeness.

Guacamole

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