Guacamole
Recipe: #6228
August 16, 2012
Categories: Avocado, Tomato, Appetizers, Mexican Cinco de Mayo, Fresh Tomatoes, more
"This is my version of a recipe I saw once on a tv show called Food Safari while living in England. This is a bright, refreshing dip that requires very fresh, seasonal ingredients. I don't measure this at all, so feel free to adjust all of the measurements to your tastes. Make sure your avocados are the soft variety (like Haas), not the more solid Florida type."
Ingredients
Nutritional
- Serving Size: 1 (157.5 g)
- Calories 40.6
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 114.6 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 1.2 g
- Sugars - 7.6 g
- Protein - 0.7 g
- Calcium - 18.8 mg
- Iron - 0.5 mg
- Vitamin C - 9.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine ingredients together in a serving bowl and mash together, using a fork, until the texture is fairly smooth with a few lumps.
Step 2
Season to taste and serve immediately.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose an avocado that is ripe but still firm for best results.
- If you don't have fresh cilantro, you can substitute with 1 teaspoon of ground cumin.
- Substitute the tomato for 1/4 cup of diced mango for a sweeter, more tropical flavor. The benefit of this substitution is that mango is a much sweeter fruit than tomato, and it adds a unique flavor to the guacamole that is not too overpowering. The thinking behind this substitution is to provide a different flavor profile to the dish that is still in line with the overall flavor of the guacamole.
- Substitute the red onion for 1/4 cup of diced red bell pepper for a milder onion flavor. The benefit of this substitution is that red bell pepper has a milder flavor than red onion, which allows the other ingredients in the guacamole to shine through. The thinking behind this substitution is to provide a more subtle onion flavor to the dish while still providing the same texture.
Mexican Style Guacamole Add 1/4 cup diced red pepper, 1/4 cup diced yellow pepper, 1/4 cup diced green pepper, 1/4 cup diced cucumber, 1/4 cup diced red onion, and 1/4 teaspoon ground cumin to the guacamole and mix together.
Chili-Lime Guacamole Add 1/4 teaspoon chili powder, 1 teaspoon fresh lime juice, and 1/4 teaspoon garlic powder to the guacamole and mix together.
Mexican Street Corn: This is a delicious side dish that pairs perfectly with guacamole. Freshly grilled corn is tossed with mayonnaise, chili powder, lime juice, and cotija cheese for a delicious and flavorful combination. The creamy guacamole and the spicy Mexican street corn make a great combination for any meal!
Black Bean and Rice Burrito Bowl: This delicious burrito bowl is a great accompaniment to the Mexican Street Corn. The black beans and rice provide a filling and nutritious base, while the addition of fresh vegetables, salsa, and guacamole make it a flavorful and satisfying meal. The combination of Mexican Street Corn and this burrito bowl is sure to please any crowd!
FAQ
Q: How do I pick the right avocado for this recipe?
A: Look for Haas avocados, which are soft to the touch and have a bumpy, dark green skin. Avoid Florida avocados, which are firmer and have a smoother, light green skin.
Q: What is the best way to store avocados?
A: Avocados should be stored at room temperature until ripe. Once ripe, store in the refrigerator to slow down the ripening process.
2 Reviews
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Fun facts:
Fun Fact 1: The famous chef, Julia Child, was known to enjoy guacamole as part of her regular diet. She would often make it with fresh ingredients from her garden and share it with her friends.
Fun Fact 2: Guacamole has a long history, dating back to the Aztecs who invented the dish by combining mashed avocados with tomatoes, onions, and chili peppers. The word “guacamole” is derived from the Aztec language and means “avocado sauce”.