I love me some guacamole. But I like my guacamole full of cilantro, red onion, jalapeno, salt, and lime, and as I am not what you would call a neat cook, I do not like what the involved process of mincing, squeezing and mashing does to my kitchen:
So I'm left with the choice of making a large batch and fighting against it all turning brown, or cleaning this mess up every time I get a hankering.
No more. I decided to try prepping a big batch of all the mix-ins, but keeping it separate from the avocado and just mashing a spoonful into a ripe avocado whenever I want some fresh guac. It worked surprisingly well for my first try - the proportions still need a little tweaking, but I love the idea and it seems like the mix will keep and freeze well.
You could easily do this with whatever flavors you like in your guac - tomatoes, chiles, spices, go nuts. You'll have to play with the amounts to get the proportions just right, but it's much less work than chopping everything up each time.
- 1 cup cilantro leaves, packed
- 1/2 cup red onion, roughly chopped
- 2 medium (4" long) jalapenos, seeded and roughly chopped
- juice from 1 lime
- 3/4 tsp salt
- ripe avocados, as needed
- Combine all ingredients except avocado in a miniature food processor, chopper, or blender.
- Pulse until everything is finely minced and combined, pushing any stray cilantro down into the mix.
- To prepare, scoop the flesh out from 1 ripe avocado. Mash with 1 tablespoon of the mix with a fork until mostly smooth, leaving some bigger chunks of avocado for texture.
This makes about 1 cup of mix, enough for about 16 avocados. Will keep in a sealed container in the fridge for about a week, or can also be frozen and thawed later.