There are more versions to guacamole than I can shake a stick at, and guacamole is one of those foods that can be manipulated and tailored to fit anyone's taste buds easily.
I'm kinda a purist when it comes to guacamole, but I do appreciate any recipe that takes me off the "beaten path". However, allow me to present my simple, super simple, super flavorful guacamole ricetta.
The key, please note, is the avocados themselves and their ripeness. I can't stress that enough. The perfect avocado, when cut, pitted, removed from its peel, and sliced thinly, will have an almost buttery after-taste on your tongue. I can't explain it any better than that. It's just something you taste and you know it when you taste it.
As to the perfect avocado, well.....how should it feel in your hand? My simple rules are thusly:
1. I should be able to indent the avocado slightly with my fingertips and have the indentations push back into place within 10 seconds or so. If they remain, the avocado is too ripe.
2. The color of the avocado should be dark green, almost blackish.
3. I only use California avocados for my guacamole. The Florida variants are not fatty enough. Yes, I said fatty. You need a solid amount of fat content within the avocado to make awesome guacamole.
4. All three above rules can be tossed out the window if you wish, based upon availability of avocados. In simpler terms, there are no hard, fast rules!
Alright then, let's get to this simple, but sure-fire, recipe.
Ingredienti
- 3 fresh, amazing, and 100% perfect California avocados (or as close to 100% as you can get!) - pitted, peeled, and put into a mixing bowl of appropriate size
- 4 garlic cloves - smashed, peeled, and finely minced, added to mixing bowl
- Fresh lemon juice from 1/2 a medium-sized lemon, reserving the other half to adjust for taste if needed (the acid in the citrus acts as a preservative of the avocados, making sure it combats oxidation of said avocados causing them to turn brown, which is unappetizing)
- Salt to taste
Metodo
- Okay, so, cut those avocados from North pole to South pole, being sure to hit the pit inside with your blade....separate your two halves...remove pit and discard...squeeze the meat of the avocado into mixing bowl and repeat with all avocados
- Add a pinch or two of salt to mixing bowl
- Squeeze the juice (making sure to catch seeds) of 1/2 fresh lemon into mixing bowl
- Take your garlic cloves, smash them to remove skins using a safe method to do so, and finely mince them with your favorite chef's knife and then toss it all into mixing bowl
- MIX, mix, mix, using a fork if needed to smash and mash the avocado pieces into a paste-like substance
- Taste as you mix, adding salt, lemon juice, or garlic as your taste buds dictate
- For refrigeration, make sure you keep it as airtight as possible, but I highly recommend making your guacamole at the last minute, and serving it immediately with chips you have warmed-up ever so slightly in your oven. Room temperature guacamole is stellar. NOTE: I keep guacamole for 2 days maximum. I personally DO NOT recommend freezing your guacamole for a later date, as it will simply be mushy and grotesquely unappetizing after you thaw it out. But do it if you wish.
Buen provecho!
