Guacamole and I have a steamy relationship. If I could have a torrid love affair with one food product, it would very likely be guac. Why, you ask? Good guacamole – the kind I custom-make at home – has all the sensual elements required of a secret food love: creaminess; garlic bite; smooth, cool, spreadability; versatility when I need it…
Okay, enough of the sexy talk. Guacamole – when made properly – and its main component, avocado – provides a good dose of healthy fats to your diet. I like to keep mine simple as possible. Not only do I dip blue corn tortilla chips in my guac, but it’s great as a sandwich or wrap spread, on a burger, and even dolloped on a salad. That’s why when avocados are at their cheapest, I buy two or three and go on a guac spree.
Two soft Hass avocados, the softer the better
Red onion, chopped finely, about 1/3 cup
Chopped cilantro, about 2 Tb
Extra virgin olive oil, 1 Tb
Red hot pepper flakes, 1 tsp
Sea salt, 1/2 Tb
Lemon, for squeezing
Combine all ingredients except lemon in a bowl and mash the avocados well. Squeeze fresh lemon on top to keep the guac from browning. Stir again. Chill for about 10 minutes. See how long you can stay away from it.