When the cravings for Guacamole come, they must be answered.
I love avocados. The pale green flesh, the rich buttery taste, the thwack sound the pit makes when I hit it with my knife. I like it sliced in salads or spread between two pieces of buttered toast with a little salt and pepper. But I really love it in guacamole with a handful of salty chips on the side.
Sure, it’s high in fat, but I’m slightly mollified by the fact it’s a good fat and there are lots of vitamins and potassium in avocados. I also need that information to justify my decision to eat guacamole for dinner. (It’s flimsy justification, but justification nonetheless.)
I like to make mine by cubing the avocados while still in their skins and then scooping the chunks out with a spoon before gently stirring with the other ingredients, so the meaty fruit retains some of its bite instead of becoming a paste. (You’ll see below that the instructions are slightly different. Obviously, do as you feel is best.)
It should come as no surprise that this recipe comes from my mentor, the Barefoot Contessa.
- Four ripe Haas avocados (I just buy whatever is in the store)
- 3 tbsp. freshly squeezed lemon juice — one lemon
- 8 dashes Tabasco sauce
- 1/2 cup small-diced red onion
- 1 large clove garlic, minced (I use a rasp — best kitchen gadget ever — so there are no large chunks of garlic)
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 medium tomato, seeded and small-diced
Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, Tabasco, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.