Rock a crock of guac

 

If you love avocados, it’s hard to pass up a bargain like the Mexican Haas avocados for $1 apiece I found at Whole Foods earlier this week. I snapped those suckers up and put ‘em in a paper bag to ripen as soon as I got home. Now they’ve soft enough to make guacamole.

I suspect people fall into three camps when it comes to guacamole:

• Those who hate it (and I’m not sure I want to know them)
• Those who are purists and believe guacamole should be little more than mashed avocado, salt, and lime juice
• Those who are the Ben & Jerry’s of guacamole–the more stuff in there the better

I fall into the last group, though I can understand the purists. Avocados are wonderful on their own and really don’t need much to dress them up. But I like a variety of tastes and textures. Here’s my version:

Ali’s Loaded Guacamole

I enjoy the contrasting flavors and textures in this guacamole–the way the sharp bit of onion plays off the cool, creamy avocado, the hint of smokiness from the cumin, the touch of heat from the cayenne. Adjust the ingredients and seasonings to suit your preference. Avocado is a personal thing. Serve with tortilla chips, Mexican beer, and margaritas.

3 medium avocados*

1 tablespoon fresh lime juice

1/2 teaspoon kosher salt

1/8 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 minced garlic clove (optional–sometimes I throw it in, sometimes I don’t)

1 finely chopped seeded jalapeno pepper (optional–if I have one on hand, I’ll use it)

1/4 cup finely chopped onion (any kind is fine, but I like the bite of red onion)

1/4 cup finely chopped seeded tomato (this time a year, I use Roma)

1 tablespoon chopped cilantro

1. Cut the avocados in half and remove the pits. Use a fork to scoop the flesh out the skins into a small bowl. Mash avocado with the fork. Stir in the juice, salt, cumin, red pepper, garlic (if using), and jalapeno (if using). Gently fold in the onion, tomato, and cilantro. Yield: about 2 c ups (serving size: well, that depends on whether you’re willing to share).

* Lighten the load: Avocados are good for you, no doubt about it. They’re packed with heart-healthy fat and fiber. But they also have a lot of calories–about 225 per fruit. To lighten the caloric load, replace half the avocado with slightly frozen thawed peas. Sounds odd, but it’s delicious; the peas add a subtle sweetness. I had this rendition at Rancho la Puerta recently, and loved it.