I love guacamole.
In fact, the word ‘love’ might not be strong enough. I’m enthralled, enraptured and a little bit obsessed with this recipe, in no small part because it’s one of the best-tasting good-for-you snacks I can imagine. Avocados are full of healthy fats, and guacamole is basically just a combination of a few simple, fresh ingredients, tossed and served up. It doesn’t get much yummier than that.
A few tips on storing guacamole without the avocados turning brown — first, don’t make this until the last possible minute. But if you have to make it ahead (or, even more rarely, if this doesn’t get eaten in one sitting), save the pits and store them in the same container. Rub some saran wrap with a little bit of lemon juice, and cover the top of the guacamole that would otherwise be exposed to the air, and then add an airtight lid.
And on day two, throw this on some tortilla chips, add some sour cream and cheese, and viola — nachos!
Best Homemade Guacamole
2 ripe avocados
1 shallot, minced
1 plum tomato, seeds and pulp removed, chopped
2 tablespoons cilantro leaves, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
Freshly grated black pepper
Cut avocados in half and remove the pit. Scoop the flesh of the avocado into a mixing bowl. Add the chopped onion, cilantro, tomatoes, lime juice, salt and pepper and mash with a fork until chunky and mixed. Serve with chips or chopped veggies.