Guacamole With Options

To me, guacamole is one of those things that every person makes a little differently.  Some people like to add lots of onion, some people add tomatoes.  Some people add cilantro, and some people HATE cilantro.

Thankfully our family mostly agrees on one recipe.  I whip up a big batch of the basic green stuff, and they get to add whatever they want to their own portions.

Depending on how ripe the avocados are at the store, I might buy just one, or four.  If I buy more than one, I try to get some that are ready to use now, and some that aren't so ripe so I don't make too large a batch and end up having to throw any away.  Guacamole is really best the day you make it, though I have found that if you put any leftovers in the refrigerator overnight with a sheet of plastic wrap pushed down onto the surface, you can scrape away the brown surface layer the next day and have another go at it.  I've also read that you can squeeze lemon juice over the surface to get it to keep longer, but we usually don't need to worry about any leftovers in our clan.

If you are craving guacamole and don't want to wait very long, or you plan to make it for a party, you can speed up the ripening of your avocados by putting them in a paper bag and leaving them on your kitchen counter.

GUACAMOLE WITH OPTIONS                   Printable Version

3 ripe avocado, diced

1/2 of a medium onion, diced

1 clove garlic, grated

Juice of half a lemon or lime

1/2 tsp. ground cumin

salt and pepper to taste

Fresh cilantro, chopped (optional)

One large tomato, diced (optional)

Combine the avocado, onion, garlic, lemon or lime juice, cumin, salt and pepper.  You can fold these ingredients together lightly if you want a chunkier guacamole, or mash them together with a large fork if you want a creamier consistency.

You now have your basic guacamole ready, so set it out and let each person decide if they want to add cilantro and/or tomatoes.

The kid likes his guac sans-tomato, with just a touch of cilantro...

but the rest of us like it with tomato, so we sprinkle it over the top of our portions.  And I add extra cilantro, because I LOVE it.  Add some tortilla chips, and you're set.  

Guacamole is good all year 'round, but is best with fresh tomatoes and cilantro you've just picked from your garden.