We are big fans of guacamole. I make a batch just about every week. It’s so easy and delicious. The only trick is getting the avocados just right. If they’re not ripe enough then they’ll be too hard to squish with a fork but if you let them sit around the kitchen too long they get black and scary on the inside. I buy the ones that look the least bruised and let them hang out on my baking rack in my kitchen for 2-3 days before I use them.
2 Haas avocados
1/4 of a red onion, diced
1 small tomato, diced
juice of half a lime
freshly ground pepper
Wash the avocados, tomato, and lime. Dice the red onion and tomato and place the diced pieces in a bowl. Cut your lime in half to get it ready to go. Cut lengthwise down the avocado to cut it in half. Yank out the seed. Dump the insides of each half of the avocado into a second bowl. Repeat with avocado number two.
Mash the avocado halves with a fork until it’s just a little lumpy. Add the diced onion and tomato to the bowl with the mashed avocados. Stir. Squeeze the lime half so that the juice covers the guacamole mixture. Stir the mixture and add sea salt, freshly ground pepper, chili powder, and garlic powder to taste. Eat immediately.
We like to eat our guacamole with Beanitos chips or as part of a black bean bowl. I heat up two cans of El Ebro black beans with olive oil and some of the diced red onion. To assemble, start by scooping some of the cooked black beans into a small bowl then add a generous serving of guacamole topped with shredded Mexican cheese and salsa.