So after looking at all those New York Times food photos a few days ago, I decided that I needed to step up my food presentation AND my food photography. So here we are, effort number one. I made this guac for a spouse’s club happy hour tonight, and not only does it look pretty good, but it taste pretty good, too (if I do say so myself)! The key to good guacamole is nice ripe avocados. The skin coloring should be dark purplish and the avocados should feel a little mushy. If they don’t, they’re too firm and won’t make good guac!
Ingredients
- 5-6 large Hass Avocados
- 1 lime
- Salt
- Cayanne Pepper
- Cumin
- Season Salt
- 3 cloves of garlic
- Onions, Cilantro, Tomaotes (or if you’re rushed for time or are a bit lazy like i was tonight, buy a “fresh” salsa from the produce section)
Directions
- Peel the Avoados and mash in a large bowl with a potato masher.
- Sprinkle with juice from the lime.
- Throw in a few shakes each of the salt, cayanne pepper, cumin, and season salt.
- Cut up the garlic, 1/4 of an onion, 1 small tomato and a bit of cilantro and add that (Today I just added the garlic and a few spoonfuls of the fresh salsa).
- Taste.
- Add a bit more of the spices as needed. If I’m not sure what it needs, I get a chip with some guac and sprinkle a bit of each thing one at a time so I can see what tastes best, and then add that!
- Serve with veggies if your’re being good, or tortilla chips if you’re being bad.
Enjoy!
