I’m a huge avocado fan, have been ever since growing up at age 30 or so. And I can safely say that at least 75% of my immediate family loves guacamole as well! But I’m so tired of reading recipes for get-togethers and parties that call for six or eight avocados and then having lots of leftovers that don’t keep very well. And buying pre-packaged guacamole can get wasteful and overly expensive when it’s so easy to make just the right amount of guac at home!
I have found and read many different guacamole recipes, and even found a few that called for just one avocado, which simply doesn’t produce a large enough batch to make it worthwhile. For my family, whether it’s just two of us eating guacamole, or three, two avocados hits the sweet spot for us. Even better, at two avocados, this guacamole recipe leaves very little waste behind, there’s no fractional use of an onion, jalapeno or lime, the ratio works out just right! Well, at least for my taste buds, feel free to adjust as needed.
A few notes about my decision making process when looking at ingredients. First, I’m not a tomato in the guacamole kind of guy. I mean, if someone else makes it and serves it, I’ll eat it. But if I get to choose, then no tomatoes for me. But that’s just a personal choice. Plus, I hate the idea of buying a large tomato just to use some small piece of it for the recipe.
Same idea with an onion, which almost every recipe will call for. I don’t like buying a large onion and then using only 1/4 of it for my two avocado guacamole, so I don’t. Instead, I have opted to use a shallot. One whole shallot. Much easier, right? While not the same thing as an onion, I have found that it works out just fine and proves to be a noble substitute.
And I like limes, so why not use the juice from one lime, instead of slicing into wedges and using only a few? Now I’m on a roll, and I come to the jalapeno pepper. How spicy do you like your guacamole? For me, I’m ok with an entire jalapeno, but I make sure to remove most of the inner membrane and seeds, which is where most of the heat is located.
After that, it’s pretty much chop it up, and smash it up to your desired consistency.
One tip I’ve learned over the years when picking out good avocados is to check the stem. Besides looking for a darker green color, and being a little soft without being “too” soft, I like to pick at the stem. If it pops off really easily, that’s probably a good avocado there. And if you have to struggle to get the stem to pop off, you might think about skipping that one. Yes, I know that method leaves the avocado stemless for the next shopper, I never claimed to be perfect!
- two avocados
- 1 shallot
- few sprigs cilantro
- 1 jalapeno
- 3 cloves garlic pressed
- juice from 1 lime
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon cumin
How healthy and nutritious are avocados and avocado oil? Here are two articles that you might find interesting seeing as you’ve gotten this far…