There is never enough guacamole. Somehow no matter what amount you make, it is always gone in less than five minutes. I swear it’s almost as if there’s a big-mouthed, guacamole-sucking monster who lives in the bottom of the bowl. That lil’ sucker needs to die. One day I’ll find him, and then all of the guacamole will be mine. Mine I tell you. Until then, I suggest one avocado per person when making guacamole. Any less and you’ll be left seriously wanting after battling the guacamole monster for your fair share.
Guacamole shouldn’t be trashed up. Yes I know, it’s tempting to throw in chopped tomatoes, peaches, pineapple, and sometimes even black beans, but why? Why are you ruining the simple taste of something that is so perfect on its own? Forgo the crazy add-ins and stick to the basics. A little finely minced shallot, pickled jalapeno, and cilantro is really all it takes folks. That damned guacamole monster will be licking his greedy lips with appreciation.
- 2 Avocados
- 1 Tablespoon Shallot, Finely Minced
- 1 Tablespoon Pickled Jalapeno, Finely Minced
- 1 Tablespoon Cilantro, Finely Minced
- 1 Teaspoon Pickled Jalapeno Juice
- 1/4 Teaspoon Finely Crushed Sea Salt
- 1/4 Teaspoon Finely Ground Black Pepper
- Cut each avocado in half lengthwise, remove the pit, and then use a knife to score each avocado half into small chunks.
- Use a large spoon to scoop the avocado meat out of each shell; place in a medium-sized bowl.
- Add the remaining ingredients to the avocado and mash everything together with a fork until semi-smooth.
- Serve immediately. The guacamole will start to turn brown fairly quickly if left to sit.
- Serve with tortilla chips or use as a sandwich spread.
- If you have a fervent hatred for cilantro leave it out of the recipe.
- Add a pinch of ground cumin if desired.
Come Join Us in the Kitchen!
Subscribe to Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice to receive exclusive recipes, newsletters, and special updates.