In my opinion the bowl of guacamole should be bigger than the bowl of chips. Why does everyone do this the other way around??
Making fresh guacamole couldn’t get any simpler. You start with ripe avocados and some salt, and you can stop right there. But trust me when I say you want to keep going and add in some fresh cilantro, shallots and lime.
Probably the trickiest part in making guacamole is knowing when your avocados are ripe enough. The method I use is very simple. Gently press the avocado with your fingertips. If it yields a minimal amount of pressure (and by doing so doesn’t leave a dent) then it is ripe. Too soft means it is overripe, and not being able to give any pressure at all (hard like an apple) means it is reallynot ready.
Make a big bowl of fresh guacamole today. It goes great with corn tortilla chips (which makes it a great gluten-free snack), any Mexican meal such as tacos, burritos and fajitas, or spread it on toast for a nice vegetarian lunch.
Fresh guacamole is a great snack, and extra bonus it's gluten-free. Goes fast so you just might want to double the recipe.
- 4 ripe avocados
- lime juice from 1/2 lime
- 1 large shallot, finely chopped
- 2 tablespoons freshly chopped cilantro
- 1/2 teaspoon salt
- Few grinds of black pepper
- Step 1 Cut the avocados in half, lengthwise. Remove the pit by striking the pit with the heel of a chef’s knife, lodging the knife a few millimeters into the pit. While the knife is lodged in, gently twist the pit with the knife. This should loosen the pit from the avocado. Your knife will still be lodged into the pit at this point. The pit is a bit slippery so using a kitchen towel to remove the pit is handy.
- Step 2 Score the inside of the flesh with a blunt knife and then with a spoon remove the flesh and into a medium bowl.
- Step 3 With a fork (i use a knife), roughly mash the avocados. Don’t over mash. Stop when you still have some chunky pieces.
- Step 4 Add in the rest of the ingredients and mix until just combined.
- Step 5 Cover tightly and let it rest in the refrigerator until chilled (at least an hour). Stays fresh in the refrigerator for 2 days.