The Road to Guacamole- Part One: Getting Started

I think it’s time that we made something to eat. Lately it’s been about the how-to’s and the instant-eats (apples and such). I thought something requiring a little preparation was in order.

Today is about ingredients. The avocados in the picture aren’t quite ready to eat, but they will be soon and that’s when the fun begins. How to choose an avocado? Most probably they will be bright green and/ or very firm at the supermarket. They will not be ready to eat, but that’s all part of the plan. In their ‘firm-osity’ they will make it to your kitchen counter without getting bruised or damaged on the way. This is not a case of instant satisfaction. Wait until your avocados (you have bought a pair of them in matching color- so that they ripen at the same time) are almost black and soft, not mushy, dimply soft - just yielding to gentle pressure. Because avocados are a tropical fruit, they are best left at room temperature and enjoyed as soon as they are ripe. Like most things used to warm climates, they are not happy chilled and will not ripen in the refrigerator.

While you are shopping in anticipation of future guacamole delight, make sure you are ready with the other ingredients. Here’s a full shopping list:

2 avocados
1-2 garlic cloves
1 lemon or lime
1 small onion or shallot (something that looks like a small, brown, egg-shaped onion)
1 ripe tomato (optional- tomatoes are not in season so you might want to skip this for now)

Ground cumin
Chili powder
Salt and pepper