Just in time for Cinco de Mayo – Guacamole!
I thought it has been a while, and I have some things in the works, but I thought this is too good to not to share with you. Besides, with tomorrow being Cinco de Mayo, it is pretty timely. (Not that there is a bad time for guacamole!)
This recipe is kind of a rough guide, feel free to tweak it as you see fit!
1 avocado, diced (I’ll give you the easy way to do that in a second.)
1/2 red onion finely diced
1 roma tomato finely diced
1/4 jalapeno finely diced (more or less depending on how spicy you like it.)
1/4 bunch cilantro finely chopped
ground cumin, oregano, salt and pepper to taste
lime juice to taste
First thing, split the avocado in half length-wise. Run your knife around the pit, and once you get all of the way around, give the two halves a twist, and they will come apart. Next, remove the pit, this is the dangerous part. Use your chef’s knife, and tap the pit just hard enough to stick in it, and give it a twist. I generally chop through the pit once I have it out of the flesh, but there are other ways. Carefully cut flesh of the avocado while it is still in the skin. The tip of your knife gently following the inside of the skin (but not through!) will slice it nicely. Cut it length-wise, and across. Next, use a large spoon and scoop out the flesh, about half the depth of the avocado, and then scoop again all the way at the skin. Repeat with the other half. You’ve just diced an avocado.
When you cut the cilantro the easiest way to do it is to hold the stems of the bunch so the leaves point down at an angle, and use the blade of your knife to slice the leaves off. Then just chop the leaves.
Place all of the ingredients in a bowl, and mix well. Obviously, as you season you should be tasting to see if you need more of something. You don’t want to dump in a bunch of anything all at once, because it is a lot easier to add things than to get them out. If you like it smoother, smash the avocado as you mix.