A few years ago, the thought of guacamole grossed me out to no end. I think a lot of it was the color--mashed green stuff--but I went to a party that had a very simple... I don't know if I'd actually call it a guacamole given that the avocados weren't mashed. It was more of an avocado salad with coarsely chopped avocados, cilantro and lime juice. I tried it to be polite to the host (who was one of the higher ups in my school at the time), and fell in love with it.
I've been toying with various recipes since then. I don't use the prepackaged spice mixes ever. I think it takes away from the variety of flavors that you can introduce. I mix up the recipe literally every time I make this recipe, but that's how all good cooks operate, right? This is more of a baseline recipe for someone starting out. If you don't like a particular flavor, swap it out.
Guacamole
Original recipe
3 ripe avocados
1 cup plain Greek yogurt
1 Tbsp cumin
1 Roma tomato, chopped
1/4 cup lime juice
2 garlic cloves, peeled and minced
small bunch of cilantro, chopped roughly
Cut the avocados in half, remove the pit, and spoon the flesh into a bowl. Mash to desired consistency (or use a food processor). Add remaining ingredients and mix well. Season to taste. Serve cool with tortilla chips.
My Notes:
I like the addition of Greek yogurt to the recipe, because it adds some additional protein and creaminess to the dish without detracting from the flavor. It works best if your guac is very creamy, but some chunkiness will also blend with the yogurt. I've seen some people just add a pico de gallo to the mashed avocados in lieu of adding tomatoes and garlic. This whole dish takes about 15 minutes to prep, so it's a relatively quick thing to do while you're waiting for something else to cook.
