Guacamole is a perfect go-to meal after a long hike, drive or day of sightseeing. It’s hearty and delicious; quick ‘n easy to make; and calls for just a handful of ingredients that all travel quite well.
1-2 servings | 5-10 minutes
1 Hass avocado
1 vine-ripened tomato
- When the Hass avocado looks and feels ripe, cut it in half and remove the large seed at its center. For each avocado half, slice the inner fruit into medium-sized chunks then spoon it into a bowl.
- Dice one-third of a vine-ripened tomato; and dice 1-2 spoonfuls of fresh cilantro leaves. Add them to the bowl.
- Per your palate, add 1-2 squeezes of fresh lime juice, 2-4 pinches of salt and 1-2 pinches of ground black pepper.
- Optional: Per your palate, you can also add 1-2 spoonfuls of one or more of the following: diced white onions, diced serrano chile, diced diced jalapeño. And/or 3-4 spoonfuls of grated Mexican cheeses.
- Gently stir everything together with a fork until the avocado is in small chunks.
- Eat immediately, using the tortilla strips as an edible scooper!
- Hass avocados ripen off the branch. So when you buy one, you usually need to wait a few days for it to ripen. When an avocado is ripe, its skin will be brownish-green in color and it will feel somewhat soft when squeezed.
- If you don’t have a lime, cilantro and/or black pepper on hand, you can still make a delicious guacamole with just avocado, tomato and salt.
- If you only want to use one-half of an avocado, keep the seed in the other half and wrap with cellophane. This prevents the inner fruit from spoiling quickly, when refrigerated.
- The tortilla strips are even tastier when warm; so if you have the luxury of an oven or a campfire, heat them until they are warm and golden. Yum!
Photo: Valerie Hinojosa