Happy National Guacamole Day, the perfect excuse to whip up a batch of everyone’s favorite Mexican appetizer and a pitcher of frozen margaritas. When selecting an avocado, carefully pop off the button-like brown piece on the stem end. The color underneath should be green, revealing that the avocado is or will soon be ripe.
3 ripe avocados, halved and pitted
3 Tbs. chopped fresh cilantro
Juice of 1 lime
1 or 2 dashes of hot sauce, such as Tabasco (optional)
Kosher salt and freshly ground pepper
Scoop the flesh from the avocados into a bowl. Using a potato masher or a large fork, smash the avocados until mostly smooth. Stir in the cilantro, lime juice and hot sauce. Season with salt and pepper and serve immediately. To store, cover the bowl tightly with plastic wrap so that the plastic is touching the
guacamole and refrigerate for up to 1 day. Makes about 2 cups (16 oz./500 g).
Pit, peel, and cut 3 avocados into 1/2-inch (12-mm) cubes and place in a bowl. Add 2 ripe plum tomatoes, finely diced; 3 Tbs. finely chopped red onion; 1/4 cup (1/3 oz./10 g) chopped fresh cilantro; the juice of 1 lime; and 1 small jalapeño chile, seeded and minced. Gently toss. Season with salt and pepper.
Scoop the flesh from 1 avocado, halved and pitted, into a small bowl and mash with a large fork until creamy and smooth. Stir in 1/4 cup (2 oz./60 g) Mexican crema or sour cream and 1 Tbs. fresh lime juice. Season with salt and serve immediately.
For more fresh ideas about how to prepare chicken, whether for a
quick family meal or an impressive weekend spread, check out our
Chicken Night: Dinner Solutions for Every Day of the Week.