Thursday, February 09, 2012


Hass avocados were on sale for under $0.80 each.

What could be better than Hass Guacamole!

(Mary just took some of the finished guac out of the container "so that the lid would fit on."  Hmm, ...)
We ripened 7 avocados on the counter. Learning how to tell when they are ripe takes some experience. They should not be hard, but give to the touch when you push your finger gently into the skin. The skin should not pop back up. If it does, your avocado is probably over ripe.

Quarter, peel, pit the avocados.
Get your ingredients ready. I used:

2 limes
2 tsp Cumin
2 tsp paprika
1 Tbsp chopped garlic
2 Tbsp hot sauce
2 tsp dried chopped smoked onions
1 tsp sea salt (not iodized-iodized salt will ruin the flavor)

I liquefied the limes with the garlic in the blender, poured it on top of the avocados, and dropped the rest of the dry ingredients on the mix.

Chop up the avocados with a knife, then smash the ingredients together with a masher of some sorts. Mash systematically: choose some chunks, squish; choose the next few, squish; etc.
We like ours a bit chunky. Scoop it all into a storage container and refrigerate for at least a day to let the dried onions moisten up and add their flavor to the mix.

7 Hass avocados yielded a little over a pound and a half of guacamole. Though, some disappeared before it was packaged---thanks to Mary.


theMom said...

But that lid really wasn't fitting well. Really. You know it. I know it. But it was a handy excuse and the guac was great!

rsctt603 said...

thanks for the posting.. i love Guacamole!

Mark said...

This guacamole looks amazing. Thanks for the recipe.