Yesterday I had one of those blogging “cringe” moments.
While making guacamole to go with my salmon fajitas, I decided to peek back at the “perfect guacamole” recipe that I posted back when I began my site. My tried-and-true recipe was still there, but the photo for my favorite guacamole was far less than “perfect”. It sadly was out of focus, shot in the evening with terrible indoor lighting, and I apparently had all of these weird spiky chips sticking out of the guac. (Any of you bloggers relate looking back at your beginning photos?!?)
It definitely seemed like time for a reshoot. While these new photos still may not be perfect, I’m happy to say that I totally still stand by the recipe. It is totally my version of perfect guacamole! To each his own with guac, but I love this one because it is simple and allows the flavor of the avocadoes to really shine through, with just subtle hints of fresh cilantro, lime, red onion, jalapeno. Reminds me a lot of the guacamole from Chipotle that I adore. So fresh and delicious!
What is your idea of perfect guacamole?
- 3 ripe avocados, peeled and pitted
- 1 jalapeno, stem and seeds removed, minced (add more or less to taste)
- 1/2 cup finely chopped red onion
- 1 Tbsp. fresh lime juice
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/2 tsp. coarse sea salt
- dash of cumin
- (Optional: 1 roma tomato, cored and chopped)
Mash together avocados, jalapeno, onion, lime juice, cilantro, salt, cumin with a fork until well-mixed. (If adding tomatoes, stir them in at the very end.) Serve immediately, or cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate.