Authentic Guacamole

No comments

Guacamole is an avocado dip originating from Mexico. This party favorite is surprisingly easy to make; all that is needed is ripe avocados and salt. Adding a splash of acidity with some lemon or lime juice will help balance the richness of the avocado.

Most guacamole recipes then include chopped cilantro, chiles, onion, and tomato.

Once you have basic guacamole down, feel free to experiment with variations including strawberries, peaches, pomegranate seeds, pineapple, mangoes, even watermelon. You can get creative with homemade guacamole!

INGREDIENTS

  • 2 ripe avocados
  • 1/2 teaspoon Kosher salt
  • 1 Tbsp of fresh lime juice or lemon juice
  • 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped

 

post copy.jpg

Featured: Natural Canvas Nesting Bowl Set

 

METHOD

1 Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.

2 Mash with a fork: Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.)

3 Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

Add the chopped onion, cilantro, black pepper, and chiles. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

4 Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.

Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.

Variations

For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s