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I adore avocados.

I was about to write more, gushing about the buttery texture, the glorious green and yellow flesh, the blah blah blah. But it’s all been said, and so I will stick with just this:

I adore avocados.

Not once, not even in the fanciest grocery stores, have I had guacamole as good as home-made. The only reason to even think about buying guac from a store is that you need guac now and can’t find a ripe avocado anywhere. But it’s like sushi, y’know: when you have that mad sushi craving, eating so-so sushi doesn’t do the trick; it only leaves you feeling cheated and empty. (Or is that just me?)

Look: just make it at home, okay? It’s super easy, and you can tweak the recipe to suit your own tastes.

Néné’s Guacamole

Ingredients

1 ripe Hass Avocado
a small handful of minced onion (red or white)
about a quarter cup of finely minced cilantro
a quarter of a lime
a couple of pinches of sea salt
a pinch of cumin (about 1t)
a pinch of cayenne (about 1t, or to taste)

Method

  1. Peel and pit the avocado; place flesh in a bowl.
  2. Add minced onions, cilantro, sea salt, cumin and cayenne. Squeeze lime wedge over bowl.
  3. Mix by mashing with a big spoon; go for a mostly homogenous mixture. It doesn’t have to be smooth (a chunky texture appeals to me– seems more real).
  4. Taste. Adjust ingredients– add more onion or cilantro or seasoning.
  5. Serve right away with tortilla chips.

Variations on the theme

You can add in a clove or two of garlic, finely minced. You can add in half a ripe, juicy tomato, if it’s in season and tastes good. You can add in some cardamom, too. Just kidding. Please don’t add cardamom to guacamole.

Notes

Avocado browns pretty quickly once you’ve cut it open; the surface gets oxidized by air and so on. There are tricks to keeping it from browning (look on Google) but I say, just eat it right away. If you want your guac chilled, you can stick the ingredients in the fridge before preparing (just make sure the avocado is already fully ripe). If you must chill the guac after making it (and yes, that does give the flavors time to come together nicely), do so, and you can sort off scrape of the browned surface bits before serving. Not complicated.

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