This recipe is so simple I almost don’t want to post it. But I get so many compliments on this guacamole and it’s a snap to make…why not share it?
The key here is to use ripe avocados, and add a lot more salt and lime juice than you think you need.
You need more salt and acid to kick up the flavor of the avocado. You don’t need garlic, cilantro or tomatoes. These will just detract from the natural creaminess of the fruit. The salt and acid, on the other hand, will accentuate the delicious texture and flavor of avocado, making this the best and easiest guacamole you’ve ever eaten.
Leaving the pit in the bowl of guacamole will help delay the browning. Even if it’s slightly brown, you can still eat it. Add a squeeze of lime juice, remix and it’ll taste almost as good as the day before.
2 small avocados (I prefer Haas, with the dark green/brown skin)
3/4 teaspoon Kosher salt
To cut the avocado, use a heavy knife.
Place the blade into the top of the avocado and pull it all the way around the fruit to slice it half vertically.
One half will contain the pit.
Holding this half firmly in your hand, drive the blade of your knife into the pit using a chopping motion. Twist gently and pull the pit out.
Knock it off the blade of your knife, rinse under cool water and set it aside.
Now take a large spoon, like a soup spoon and scoop out the flesh of the avocado. In a small bowl or a mortar, break it up into small chunks.
Add the salt and the juice of half the lime. Using a fork or a pestle, mash up the mixture until creamy. This may take some time and muscle, but it’s worth it. When it’s an emulsified creamy mixture, taste it. Add more salt and lime juice as needed. Don’t be afraid to add more of each. The fat of the avocado can take a lot of salt and acid.
Scoop the guacamole into a small serving bowl and place the pit halfway into the mix.