I’m a late-blooming guacamole lover. I don’t know why I took so long to embrace this avocado-based dip, but now I’m making up for the lost time. I can’t get enough of the stuff. I love the chunky texture. I love the shocking green hue. I love it with torilla chips and a cold beer.
I haven’t made guacamole in months, mostly because it’s hard to find good avocados during the winter months and, when they are available, they’re pricey. But the weekend temperatures in my corner of the state approached 80 degrees and the warmer it got, the more I wanted to sit out back on the patio with a bowl of guac and a handful of chips. (OK, several handfuls.)
So I did (make guac, that is). I pulled a quick recipe that I’ve used for two summers and spent about 30 minutes Sunday chopping and dicing and mashing the ingredients in a medium-sized bowl. It’s simple and it’s easy and I have to laugh when I see guacamole-dip packets at the grocery store. C’mon. Fresh ingredients are always better.
As for ingredients, avocados are obviously the stars here. If you have no experience with avocados, it can be tricky to know what’s ripe and what’s not. I try to buy avocados that feel firm, but not rock-hard. Stay away from dented or mushy-feeling avocados. They’re likely bruised and overripe and no good. Most times, I let the fruit ripen for a couple of days on the counter, making sure to watch for fast-ripening avocados that won’t last long. Once I decide the avocado is ripe enough for guac, I slice into the avocado from top to bottom, cutting it in half. Rotate the knife around the pit and split the fruit in two halves.
You can improvise when it comes to adding ingredients to the guacamole. A small red onion is a staple. I’ve seen recipes with and without cilantro or tomatoes, but to me these ingredients add significant flavor and color to the dip. I keep lime juice on hand, but I prefer to use the juice from half of a fresh lime.