My husband Rick is the Guacamole maker in our family. I can make it, I have made it… but just like sandwiches, it is always better if HE makes it. First of all he is gifted in his ability to select the perfect avocados for the task. We prefer Haas Avocados and you want them to be ripe but not too ripe. Did you know that Haas Avocados do not ripen on the tree? This was news to me too. They actually ripen AFTER they are harvested. They start out bright green in color and a very firm texture. Once the skin darkens it is ripening. But color can be deceiving, it is texture that will tell you the true state of your avocado. Check for bruising or dents in the outer peel. Gently squeeze the avocado, using firm gentle pressure, if it yields it’s ripe and ready-to-eat. If your avocado doesn’t yield and is still “firm” it will need a couple more days to ripen fully. If it feels mushy or very soft then it is either very ripe or overripe.
Once you have two ripe Haas Avocados, you are ready to Guacamole! This recipe is super simple!
- 2 Ripe Haas Avocados, peeled, pitted and mashed
- ½ small red onion, very finely chopped (we use the Nutri-Bullet)
- 1 Lime, juiced
- Kosher Salt, to taste (we like 2 tsp)
- Red Pepper flakes, to taste (or 1 jalapeno, seeded and finely diced)
- Optional: Grape tomatoes, finely chopped (none were used in the one pictured)
- Optional: 2 T finely chopped cilantro (not used this time)
- Optional: ¼ C Mayonnaise or Vegannaise (This makes it creamier but is not required and we did not use any here.)
- Pit avocados and scoop meat into a bowl to mash with lime juice to prevent browning.
- Stir in salt, shredded red onion and pepper flakes.
- Smooth surface and garnish with red pepper flakes.
- Serve immediately or if you need to store it, take a piece of plastic wrap and place it all around the surface of the guacamole and up the sides of your dish and then put the lid to the dish on it and refrigerate. This keeps the guacamole from becoming gray.
