I don’t know about you, but I can eat guacamole out of the bowl with a spoon. I try to restrain myself so that I have some left for corn chips or tacos.
Here’s an easy guacamole recipe that incorporates black garlic. Hold me back!
- 1 ripe avocado
- 3 cloves Quarter Moon Farm black garlic or more, to taste
- 3/4 teaspoon lime juice
- 1/4 teaspoon cumin
- salt & pepper, to taste
- Scoop avocado into a small bowl.
- Peel black garlic cloves and chop in mini-chopper, or mince by hand.
- Mix chopped black garlic and remaining ingredients into bowl with avocado.
- Mash together with a fork or the back of a spoon.
This recipe serves 1-2. Multiply the ingredients for a crowd!
How do you know when an avocado is ripe? It should feel soft, but not mushy, to the touch; if it’s mushy, it’s probably overripe. Usually, avocados are quite hard in the supermarket. When I buy avocados, I generally plan to use them in about 5-7 days, because it normally takes that long for them to ripen on my kitchen counter.
What’s an easy way to peel avocados? Score them all the way around with a sharp knife, from top to bottom. Then gently pull the two sides apart (if it is properly ripened, this will be easy to do). Pop out the pit and discard. Take a soup spoon, and slide it in between the skin of the avocado and the flesh. Scoop out every tasty morsel of creamy goodness.
Are there guacamole recipe variations? Yes, indeed. Typical additions are chopped tomatoes, onions, cilantro, and jalapeno peppers, in any combination. Experiment — fresh guacamole is delicious every night of the week! 😉