by Erica on December 1, 2018
I have an interesting relationship with avocados. I spent most of my life avoiding them, even though they are a huge part of Puerto Rican cooking. I don't know if I was a picky eater or didn't care for the way they looked but I wanted no part of them. That all changed one fateful day when I was prepping food in a restaurant I managed. One of the cooks, let's call him Angel, came over and asked if I wanted to learn how to make guacamole. "Sure" I said leaving all my avocado fears behind.
This was a game changer and thus my obssession began. Now this was before avocado became the new kale and avocado toast was even a thing. So below is my take on Angel's recipe. Important note: use Hass avocados as they retain less water than the large green ones. Trust me on this I learned the hard way and made avocado soup. Also here's a tip on how to pick the perfect avocado: squeeze and if your finger makes an indent then you are good to go. If not buy them anyway and store in a dark cabinet for a day or two and they should be ready.
4 medium sized Hass avocados
3-4 garlic cloves
1/2 tsp salt & pepper
1 tsp cumin
1/3 red onion chopped
1/2 juice of a lime
4-5 servings or 1 hungry person
Step 1: In a large bowl cut avocados in half and spoon out the center, toss the seed
Step 2: Finely chop cilantro, red onions and garlic cloves
Step 3: Add cumin, salt & pepper and lime juice
Step 4: Using a potato masher, fork or whatever you have and smash ingredients together.
Step 5: (optional) if you'd like to add some spice finely chop a small jalapeno or add a few dashes of your favorite hot sauce