Guacamole has gotten complicated.
Black beans, corn, peppers, mayonnaise, bacon, fairy wings…everything is getting thrown into this condiment.
To me, some things should stay simple, and guacamole is no exception!
Since yesterday was apparently National Guacamole Day, I thought I’d share my simple recipe. I almost didn’t want to since there are already a million bazillion guacamole recipes out there, but my raised-on-the-Mexican-border recipe comes with a story that kinda-sorta has something to do with the subject:
Once upon a time my senior year of high school, a boy asked me out 2 weeks before the end of school. I said
yes sí. This boy did not speak much English. Unfortunately, I did not speak much Spanish. In the end, we decided that we both spoke “kissing” so that’s pretty much all we did. The night of graduation, we went to a party (but first we made out in my car). The party had music, dancing and guacamole. Actually, it was this amazingly-delicious-but-unusual guacamole salad that I’m pretty sure contained peas, but I didn’t care. It was the best salad I had ever tasted!
Two weeks later, the boy had to go back to Juarez, Mexico so I did not see or talk to him until the day I left for college. We kissed, we cried, we ate rice pudding and we cried some more. Then I said goodbye.
I never saw that boy again. I also never encountered that guacamole salad again.
How I miss that salad.
Now that you know about my first boyfriend and that my only exception to complicated guacamole is guacamole salad with peas(?) in it, let’s make some guacamole, shall we?
You will need:
- 2 perfectly ripe avocados (fruits from Mexico are the creamiest)
- 1 small tomato, diced
- 1 small jalapeno, small-diced
- half a lemon
- garlic powder
- cilantro, finely chopped
How can you tell if you have a perfectly ripened avocado?
Press a fruit lightly with your thumb. If the avocado feels like a rock and you can’t press in at all, it’s too hard to use. If it feels like the inside of the avocado has already been made into guacamole, it’s too soft. If you can leave a small indentation with your thumb, the avocado is guacamole-ready.
Cut avocado in half, gently squeeze out the seed and scoop out the flesh with a large spoon. Lightly mash avocado with a fork, then add the tomato, jalapeno and about half of a halved lemon’s worth of juice.
Next, stir in a 1/2 teaspoon of salt and 1/2 teaspoon garlic powder. Sample the guacamole and add more lemon juice, salt or garlic powder to your taste.
One of these days, I’ll try to copy that guacamole salad I enjoyed so many years ago. In the meantime, I’ll just top off my taco salad with a big dollop of the green stuff.
And who knows? Maybe one of these days, I might just cave in and add bacon bits and fairy wings to my simple guacamole recipe.
Do you prefer simple or loaded guacamole?