Holy Guacamole
For some, this mixture of taste and texture made fresh and eaten with passion over the animated effervescence of good conversation is akin to a divine experience. It is not a gift from a remote god who may condone tea and crumpets served with a raised pinky and a stiff upper lip but one who likes to walk barefoot in the dirt and instills in us the lust for life inherent in all things with strong flavor and contrast.
When I make guacamole I want to be barefoot myself, to feel the floor beneath my feet. I want to wear a red frilly dress, a carnation in my hair and listen to the Gypsy Kings while swinging my hips. Slow down just enough to notice the rough skin of the avocado, to peel it gently and reveal the velvety pulp, lift the smooth pit with a quick pop from a spoon or the tip of the knife. I want to absorb the subtle aroma of the limes and squeeze the last drops of juice out of them over the open avocado halves in the ceramic bowl, dice the tomatoes and onions, maybe add some cilantro if I’m feeling extra sassy that day. I want to laugh with my friends, talk about boys, scoop the freshly made guacamole and crunch the corn nachos between my teeth.
Whatever the occasion, an intimate gathering, a potluck, an impromptu visit, time for an inspired snack…it generously serves all purposes. The reward is just as much in making it as it is in the outcome.
Here’s my rule of thumb approach to the best guacamole combo of all time. Or… close to it. Who can dispute this? Taste is in the palate of the beholder, as I like to say. And I’m right!
- Four medium ripe avocadoes
- Three limes or two limes and one lemon (based on preference)
- Two or three medium ripe tomatoes
- One medium onion either regular white, red or green onions (based on preference and availability)
- Sea salt to taste
- Cilantro (optional)
- Chili flakes (optional but recommended)
- Cut the avocadoes in half, remove the pit and the peel the skin off, scrape any remaining pulp from the skin if necessary and place the peeled halves in a ceramic bowl (my favourite) or any other deep bowl you have. A good practice I learned for generating the most juice out of a lemon or lime is first applying pressure and rolling your palm over them on the counter to soften them. Cut in half and squeeze the juice over the avocadoes in the bowl. Either with your hands or using a tool if you have it. Remove pits if any.
- Dice the onions really small and add to the mix. Do the same with the tomatoes. Some recipes recommend squeezing the diced tomatoes to remove the juice before adding to the bowl. I leave mine with the juice. Just a personal preference. Plus, why throw away all that goodness!?
- Now you can add the fresh cilantro to taste and/or the chili flakes. The flakes add such a nice dimension to the mix, I recommend using them but they are not vital to the recipe. More of a taste option.
- Add a good pinch of salt.
- Crush the avocado halves with a fork and loosely mix all the ingredients in the bowl. I prefer to leave mine chunky instead of completely mushed. This way you can distinguish the various flavours better.
- Taste and adjust ingredients to your liking (salt, chili flakes, lime juice)
- Garnish with a leaf of cilantro or parsley and it’s ready to serve.
Now sit back and marvel at the ravenous charge of all those who said: “I don’t really like guacamole that much”.
