Guacamole is one of those dishes that is easy to prepare, can be made in minutes and adds excitement to so many meals. My friend Bruce Bassman (www.everybody-eats.com) was appalled by my quick and easy guacamole recipe. That recipe called for avocados, salsa and salt. I explained to Bruce that everyone loves my guacamole and that many of my readers need really quick and easy recipes that always work well. He agreed. But I promised him that I would tell you a little more about how to make “real guacamole” and add a variety of ingredients to meet your needs.
My other recipe reminded you that if you can’t find ripe avocados, you can purchase frozen avocado. This works very well for guacamole. I found frozen avocados at Trader Joe’s.
To make guacamole, you should first decide if you like it chunky or smooth. I find the easiest way to mash the avocado is with a fork or potato masher. If the avocado is very ripe, I use a fork. If it is “sort of” ripe, I use a potato masher. If it really isn’t quite ripe enough but I am desperate to use the avocado, I peel it, remove the pit, and put it in a blender or use a hand-immersion blender. To ripen your avocados, store them in a brown paper bag for a day or two. They will soften up nicely. Here is a video about how to choose and cut an avocado.
To make guacamole:
1. Choose ripe avocados
2. Remove the pit of the avocado and place the flesh (without the skin) in a bowl. (see video above)
3. Dice the ingredients that you will be adding to the guacamole. Traditional ingredients include, tomatoes, onions, jalapenos and garlic (minced), cilantro.
4. Mash the avocado to the desired consistency.
5. Add the diced ingredients.
6. Add lime juice, salt and pepper if desired. Mix to combine.
7. Serve with tortilla chips, jicama slices, carrots slices, or any other vegetable.
8. Guacamole is delicious served on tacos, baked potatoes and salads.
9. To store your guacamole, make sure to cover it tightly with plastic wrap and refrigerate. The top of the guacamole might turn slightly brown due to oxidation when air hits the avocado. If this bothers you, just remove the brown layer and there will be your lovely green guacamole underneath. Fresh guacamole keeps well in the refrigerator for a few days (but you will need to remove the oxidized layer the longer you allow it to sit).