Guacamole at it’s BEST
My favorite type of guacamole is the kind that keeps the avocado ‘STAR’ of the dish. Sure, there are many tasty ways to prepare ‘guac’ — adding grilled corn, smoked peppers, spicy chili powders, crab…and on & on. But I am a guacamole purist. As a matter of fact, I love avocado…several times a week, half an avocado is my breakfast or lunch.
This recipe is like the wheel – it was great when it was first invented & it is still just as great. That simple circle is all we need to get from ‘to’, to ‘fro’. And this simple recipe is all that’s needed to achieve the very best guac possible!
The key is to start with perfectly ripe avocados, if yours are too hard wait a day or two. If they are getting too ripe but you are not ready to enjoy them, stick them in the fridge – this will slow the ripening process and give you 3 to 5 extra days.
Another key: use the best, most acidic & sweetest tomatoes you can find. Sunbursts & Cherubs are beautiful and offer the perfect balance of sweet and acid. They also have very little liquid which keeps the guacamole thick and creamy. Using a Roma or another hothouse product will disappoint your taste buds for sure…in that case you will want chili powder, corn, crab and anything else you can get your hands on to ‘beef-up’ the flavors.
- 2 avocados, perfectly ripe
- 1 c small tomatoes (I used Cherubs & Sunbursts)
- sea salt
- freshly ground pepper
- Slice avocados in half, remove pit, slice while in the skin (making sure NOT to cut through the skin. Using a small spoon, scoop the sliced avocado into a small mixing bowl. Slice tomatoes in half and combine with the avocado. Season with salt and pepper to taste.
- Serve with corn chips, atop a green salad or in your favorite taco.