I love avocados. I could eat them every day. Just sprinkle a little bit of salt on it and I’m in heaven. They taste indulgent, almost. Creamy and delicious, but they’re good for you! So what if they have fat, it’s good fat. I like to experiment with avocados and imagine up all sorts of wonderful, fresh dishes. Guacamole, for me, is not as creative…but it’s a good ol’ standby, great to accompany a weeknight “taco night.” (Or, I could always just add tortilla chips and eat this for dinner!) Although lately I have been focusing a lot on local produce, I make a small exception for avocados…chances are that even though I do live in Texas, I’m not going to find an avocado farm around here anytime soon. (now I know there’s the whole thing where you can grow an avocado plant from the pit, but that would take years, and it’d have to be a houseplant…little chance I’m going to get fruit from it. And my luck with houseplants is pretty dismal.) So, avocados from Mexico, when I live in Texas, aren’t too far…(okay I’m rationalizing a bit here…)
So, how do you choose an avocado? Well, it depends on when you want to eat it. If you are looking to eat the avocado the day you purchase it, find one that slightly gives when you press it. Too much give, and it’s overripe. Too hard, and it’ll take a few days to ripen before you can use it. If you can only find hard ones (this was the case when I was at Sprouts this past weekend), then set them on your counter for a few days to ripen.
I usually make this guacamole with red onions. Just didn’t have any for the batch I made up today, so I substituted some sweet yellow onions.
3 Haas avocados
Juice of one lime
2 T cilantro
1 T red onion, minced
2 cloves garlic, minced
1 jalapeno, seeded and minced
Salt to taste
Slice each avocado in half. Remove the pit (you can do this easily by digging the blade of your knife in the pit slightly and turning to release it from the fruit). With a spoon, scoop out the flesh into a bowl. Save one of the pits.
Using a fork, mash the avocado against the bottom and sides of the bowl. This does not have to be a perfect process, some chunks here and there add a pleasing texture to the guacamole. Add the lime juice, cilantro, onion, garlic, and jalapeno and mix with the avocado until incorporated. Add a pinch or two of salt, and mix. Taste and add salt as necessary. If you are not serving right away, place the reserved pit in the guacamole to help keep it from browning. It is best when served within an hour or two.