Guacamole is a staple in Duke’s House. We like to eat it on chips, on tacos, on sandwiches, and sometimes even straight out of the bowl. Here you have it!
Ingredients (based on making 1 medium avocado worth):
- 1 medium avocado
- 1/2 tsp ground cumin
- 1 tbsp garlic, minced
- 1 tsp lime juice
- salt and pepper to taste
- 1/2 jalapeño, minced (optional)
- Pit and peel the avocado. If you have not done this before, see the notes below so some person like Chris doesn’t make fun of you.
- Cut the avocado into chunks, put them in a bowl, and mash them with a spoon.
- After the avocado has been mashed to adequate creamy-ness, add the spices and lime juice and mix thoroughly.
- If you did not buy enough avocados/would like less caloricly dense guac/or need to stretch the guac for any reason, I recommend adding a few spoonfuls of fat-free or reduced fat sour cream.
Peeling and Pitting an Avocado:
- The easiest way to do this is to slice around the edge. Think of it as an egg, start at the top by the stem, slice around to the bottom, keep going until you reach the stem again.
- Twist the two halves apart, kind of like opening a jar.
- Hold a knife in your dominant hand and the pit-side of the avocado in the other, carefully whack the knife into the pit, like you are some kind of martial arts master. The knife blade will stick into the pit.
- Twist the knife, the pit should pop out.
- Now take a spoon, your silverware probably came with big ones and little ones, go for a big one, and one half of the avocado. Slide the spoon between the avocado meat and the skin. Scrape the spoon around the edge kind of like you would do to a pancake before flipping it. This will detach the avocado meat from the skin without wasting much of the avocado. Repeat on the other half.