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colleagues were amazed the first time I whipped it up and
now they're on the look out for it whenever I come in.
First, about the avocado.
It's essential that it be ripe, but not overripe (i.e.
fibrous and with a bunch of nasty brown spots inside). You
can tell when it's right by pressing your finger on the
skin. It should give in slightly, not be too hard or
mushy. Once that's established, the rest is easy.
Cut and peel avocado.
Mash with a fork.
Add lemon juice, salt and cayenne to taste.
Chop a decent sized clove of garlic into fine pieces (or
even better yet put through a garlic press) and add.
Optional - but if you're a cilantro lover as I am, you
won't be able to resist: chop fresh cilantro leaves and mix
in as well.
Blend, with the fork, to the texture of your liking; smooth
or slightly chunky.
Serve with tortilla chips, soft tortillas, whatever.
In most cases this guacamole disappears almost immediately;
however, if you wish to refrigerate it for later, that's
fine. Just pack it down well in a small container, squeeze
some extra lemon juice over the top and cover tightly with
plastic wrap, pressing out any little air bubbles. This
latter procedure helps to prevent it from oxidizing too
fast and turning an unsightly brown. It should keep a
couple days in the fridge.
Serves:
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