Fresh Guacamole

Cinco de Mayo cannot pass by in my household without homemade guacamole adorning the table. I cannot lie and pretend like this is something that is rare (the indulging in guacamole in this house), but it would be unheard of to celebrate this particular holiday without it. 

The most essential part of making a great guacamole is the avocado itself. When choosing the "perfect" avocado, you must pick it up in the palm of your hand and lightly press your fingers into it. I find it helpful to pretend as if you are actually attempting to make a fist. Although, please remember do not actually make a fist or you will be wearing the avocado (if it is in fact ripe). Remember the key word here is "lightly". 

Upon pressing, the avocado's rind should ideally give slightly. If there is no give to your touch, it is simply not ready to eat; while on the opposing end of the spectrum, if your fingers sink right into the avocado without any effort, it is past its' prime. Move on. 

Now that you obviously have the perfect avocados, here are the remaining ingredients as follows.

Ingredients:

4 avocados (I prefer Haas Avocados, but any will do.)

1 stemmed tomato, diced with seeds removed

1 red onion, finely chopped

2 cloves of garlic, minced 

2 tsp. fresh Cilantro roughly chopped

1 tsp. kosher salt

1/2 tsp. cracked black pepper

1 lemon, small (about 2-3 tablespoons of lemon juice)

Optional, 2 tbsp. freshly grated good sharp white cheddar (like Kerrygold Irish Cheddar)

Directions:

1. After rinsing the outside of the avocados, with a paring knife cut the avocado in half length-wise all the way around. Grasping the avocado on both sides, turn your left hand clockwise and your right hand counter-clockwise. Then, pull apart. 

2. Next, take a chef's knife in one hand and pick up the half of the avocado that has the pit in it with the other. Using minimal force, hit the pit with the blade of the knife so that the knife actually sticks into the pit. Then, turn the knife clockwise and pull, removing the pit from the avocado. 

3. Now using the paring knife, make 1/4 inch sections horizontally down the inside of the avocado; then, do the same going in a vertical direction. (I find by having the inside "pre-diced" it is easier to blend the avocado once remove.) Next, turn the avocado over a large bowl and with a spoon slide out the inside of the avocado. Repeat steps one through three until all four avocados are in the bowl. 

**I like to set aside the rind to use for serving later. **

4. Next, add all the remaining ingredients-- the diced tomato, the diced onion, 2 cloves of garlic, 2 tablespoons of cilantro, 1 tablespoon of salt, 1/2 tablespoon of pepper, the juice of 1 small lemon and 2 tablespoons of cheese.

5. Combine thoroughly using a fork. (You can also use a potato masher if desired, but I see no need if your avocados are ripe.) 

6. Don't forget to taste the guacamole for salt and pepper.

A trick I like to do when serving guacamole is using the saved rinds. The rind is the perfect serving portion for an individual and, not to mention, you look as if you are the Martha Stewart of guacamole. So all you do is simply take the guacamole, spoon it into the rind, garnish it with a spring of cilantro and la perfección. It is an impeccable starter or side dish at any fiesta. 

Tips:

And don't forget, if the guacamole is not going to be served for more than twenty minutes, it is wise to rinse the onions in cold water and pat dry before adding to the guacamole mixture. Also, when covering the guacamole remember to take the saran wrap and press it firmly down on the guacamole so that it is actually touching the top layer. Then, don't forget to store it in the fridge until serving. All of these tricks help to keep your guacamole green!

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