Easiest Guacamole Recipe
Now that we’re shuffling into the holiday season, when people are doing more socializing — parties, office potlucks, tailgating, post-election debauchery, etc. – which means food, it will occasionally be incumbent on you to provide something to eat, whether it’s your own party or a shindig to which you bring something. Of course, it’s easy to pick up a six-pack of Izze (or PBR) on the way over, but people are more impressed when you actually make it yourself. Shows you care. While we know that, we don’t always act on it, do we? Sometimes we just get something at the supermarket deli and call it even. But it doesn’t have to be that way.
Decent guacamole is appreciated by just about everybody (strange, seeing as how we hated avocados when we were little), so here’s some information that will help you preserve some potluck-related self-respect: the easiest guacamole recipe ever — a yummy dish that you can whip up in about 3 minutes and look like you went to some effort to at least make something with your own hands.
Now, I suppose actually the easiest guacamole recipe would be to just mush up some avocados, sprinkle salt on them and call it done. But that would not be so tasty. It would be a sham of guacamole. (Guacamole: Spanish for “squishy green guano-like paste.” Actually, the translation of guacamole is “guacamole.” It’s the same in English. Or you could call it “avocado mousse” as one Mexican restaurant menu did, trying to make it easy for gringos. Call it “avocado mousse” as you serve it at the party — that’s also known as an “ice-breaker.” Or you could be really literal and call it an “alligator pear salad.”)
Anyway, the following recipe is not only easy, it’s delicious. It has three steps.
1. Slice 2 (or more, if you’re serving lots of people) avocados in half lengthwise. (Use one of the cool kitchen knives I reviewed.) Remove the peel and pits and toss them in a bowl (the avocado halves, not the peel and pits).
2. Mash the avocados. I like to use a round potato masher. But a fork works, too (albeit with more effort, and you probably wouldn’t have been interested in a post entitled “Easiest Guacamole Recipe” if you wanted to add effort).
3. Pour a dollop of your favorite salsa on the mashed avocados and stir it in well (the salsa disappears, leaving only that creamy green). I personally prefer Herdez Casera medium (imported from Mexico). Test it with a chip. If it’s still a little too avocadoey, add more salsa.
Then serve. It’s really good!
Now, I know what you’re thinking. That’s too easy. Well, I didn’t say it wouldn’t be easy, did I? I said it was easy. “Ease” is between you and your god. All I know is that people like to eat this stuff. And you made it yourself. Hey, avocados and salsa don’t just put themselves together.
Of course, when you go to your potluck or have your party, you’ll want to supply some chips to go with the guacamole. It’s the decent thing to do. If you want to be a little more hip with your chips, go to your favorite Mexican restaurant and pick up a bag of their chips, the ones they serve with the house salsa while you’re waiting for your entre. Much better than a lame bag of Doritos.
When you put the guacamole and chips together, you get this:
Festive, eh? Now you can confidently proceed to be the life of the potluck, as you enjoy all the great dishes that other people have spent hours preparing. In order to entertain them and enhance your rapport, you can memorize and perform the following*:
*Courtesty of “Community.”
