Despite how "healthy" avocados are, they are still a luxury good in my basket and I usually eat them raw with a dash of soy sauce when I do have them in stock. One batch of guacamole costs about the same as what it would at the grocery store; and the reason why I never buy it from the store is because guacamole is always laced with onions. The avocados make guacamole plenty green, so really there is no need to add cilantro, unless you like added greens to an already green dip.
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| Guacamole Ingredients |
This ratio is adapted from Alton Brown's take on guacamole, except it lacks onions and cilantro:
Ingredients
3 ripe avocados, pits removed
2 ripe red tomatoes, cores and seeds removed, diced
1 garlic clove, minced
1/2 green jalapeno, seeded and diced
1/2 tsp each: kosher salt, ground cumin, cayenne pepper
2 tbsp lime juice
Directions
1. In a large bowl, scoop out avocado pulp and mix with lime juice.
2. Add salt and spices. Mash together until avocado is all mashed up.
3. Add jalapeno and tomato. Fold into avocado mixture until well combined.
4. Let sit at room temperature for an hour before serving.
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| Guacamole: Ready to Eat! |
