This isn’t the first time guacamole has shown up on my blog. It’s just the first time I didn’t deep fry it. Whether you like your guac to be chunky or smooth, here’s a simple recipe that can easily be tweaked to your liking.
I had a handful of cherry tomatoes with about a day left in ’em so I decided to use them up while I still had the chance. I usually use cherry tomatoes in guacamole anyways, because despite the fact that I hate tomatoes pretty much more than any food ever, I do appreciate the sweetness they bring to the guac.
Just pit and cube your avocados. I like mine to pick one firmer avocado and one that’s more ripe and combine them for a creamy – yet chunky – guacamole.
Regardless of the kind of avocados you use, you’ll know it’s ripe enough if it slides right out of its skin with the slightly provocation from a spoon. Protip: slice your avocado while it’s still in the skin, taking care not to slice through the skin.
Toss into a bowl with some lemon and lime juice, followed with the tomatoes, onions, cumin, cayenne, garlic, salt, and pepper. Use a potato ricer to get smoother consistency – or if you like it extra smooth, use a blender! I like mine right in the middle of chunky and smooth, with nice big bits to munch on.
- Cut each avocado in half lengthwise to the pit in the center. Use the knife to remove the pit.
- Cube the avocado while still in the skin and then add to a bowl with the lemon and lime juice to keep the cubes from browning.
- Slice the onions and cherry tomatoes and toss into the bowl with the avocado. Sprinkle in the cumin, cayenne, cilantro, garlic, salt, and pepper.
- Use a potato ricer to achieve desired consistency. Serve at room temperature. Store leftovers (if there is any!) in an airtight container in the fridge. Enjoy!