A perennial favourite among our friends whenever we have lunch or dinner parties in Singapore, the guacamole is super easy to make and easy to please.
A problem with buying avocados in supermarkets is that they are always not ripe enough. So be certain to buy a few days in advance, if you are planning to use it for entertaining guests. We have resorted to burying our avocados in our rice bucket, in the hope that it would ripen in time, but nope, it didn't work.
And I found out that there are as many ways of making guacamole as there are the number of people making them. Everyone have their concept of what they think are the essential ingredients to making the best guacamole. There's even a big debate out there as to whether tomatoes should be included. Many people use garlic, but I've never added it.
Well, here's my way of making what I like, and it's up to you to decide if you like it or not.
Guacamole
should be enough for 4 if used as a dip
2 ripe avocados
1 onion
Juice of 1 lemon
cumin powder
salt
1 tomato (optional, I've omitted this lately)
chili (the authentic Mexican way is to use jalapeno pepper, I use chili flakes or a thumb size of red chili, chopped)
Half the avocado and spoon out the flesh. Mash with a fork.
Chopped onions and tomato and chili (if using) finely. Mix into the avocado and sprinkle lemon juice, cumin powder and salt. I am generally quite generous with cumin powder, adding it until I feel it is strong enough.
Cover and chill for about half an hour before serving. Not recommended for keeping overnight, as the avocado tends to discolour quickly when exposed to air.
Serve with tortilla or tortilla chips. It's hard to stop dipping chips with it once you start.
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