Guacamole
Recipe: #8187
February 22, 2013
Categories: Dips, Spreads, Avocado, Appetizers, Mexican, One-Pot Meal, Cinco de Mayo, Game/Sports Day Gluten-Free, Heart Healthy, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"Traditional Mexican dip that can be used as a topping or with chips. Guacamole is difficult to keep, so make only what you plan to use right away. It only takes a few minutes to make more if you run out."
Original is 2cup servings
Ingredients
Nutritional
- Serving Size: 1 (422.8 g)
- Calories 150.6
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 40.6 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 2.4 g
- Sugars - 29.1 g
- Protein - 2.3 g
- Calcium - 37.7 mg
- Iron - 1.1 mg
- Vitamin C - 33.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Choose avocados by removing the little seed, and do not choose ones that look dark there. Ripe avocados have a slight give to them; when yours is at the peak of ripeness, you can refrigerate to halt any further ripening for a day or so.
Step 2
Halve avocados; easily remove seed by rapping it with a sharp utility knife (just enough so the knife sticks onto the seed), giving a slight twist and pulling out, remove fruit by running a spoon next to skin.
Step 3
Place avocado in bowl and mash with fork; immediately mix in lime juice, incorporating well.
Step 4
Mix in remaining ingredients; serve immediately. What you do not use will begin to turn dark; place plastic wrap right on the guacamole and try to seal out all air- this is not foolproof, but it helps. Dark guac is caused by oxygenation. The lime juice also helps to retard spoilage.
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 avocados that are ripe, but not overly ripe. They should have a slight give when pressed.
- For best results, use freshly squeezed lime juice.
- Substitute 2 avocados for 1 mashed banana. This substitution can make the guacamole sweeter and creamier, while still providing a similar texture and flavor. The banana can also help to thicken the guacamole.
- Substitute 2 tablespoons of chopped cilantro for 1/8 teaspoon of cumin. This substitution can add a more intense flavor to the guacamole, while still providing a similar texture. The cilantro can also help to brighten the flavor of the guacamole.
Cilantro-Lime Guacamole Mash the avocados in a bowl and mix in the lime juice. Add the cumin, cayenne pepper, and a handful of chopped fresh cilantro to the bowl. Mix in the tomatoes, onion, garlic, pepper, and salt. Serve immediately.
Spicy Chipotle Guacamole Mash the avocados in a bowl and mix in the lime juice. Add a tablespoon of chipotle pepper, a pinch of cumin, and a handful of chopped fresh cilantro to the bowl. Mix in the tomatoes, onion, garlic, pepper, and salt. Serve immediately.
Mexican Rice: This flavorful side dish is the perfect accompaniment to guacamole. The combination of long-grain rice, diced tomatoes, onions and garlic provides a delicious and savory flavor to the dish, while the spices give it a kick. The rice also helps to balance out the creaminess of the guacamole, making it a great combination.
Grilled Vegetables: Grilled vegetables are a great accompaniment to Mexican Rice and guacamole. The vegetables can be grilled with a variety of spices to add flavor and texture. Grilled vegetables are a healthy and delicious option that will help to add more color and texture to the meal. They are also a great way to get in more vegetables and fiber.
FAQ
Q: How do I know when my avocados are ripe?
A: To choose ripe avocados, remove the little seed and feel for a slight give. If your avocados are at the peak of ripeness, you can refrigerate them to halt any further ripening for a day or so.
Q: What is the best way to store avocados?
A: Avocados should be stored at room temperature until ripe, then can be refrigerated for a few days to slow down the ripening process. Make sure to keep the avocados away from direct sunlight.
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Fun facts:
The Aztecs were the first to make guacamole. They used a mortar and pestle to mash the avocados with tomato, onion, and chilies.
In the 1940s, the first guacamole recipe was published in the cookbook "The Joy of Cooking" by Irma S. Rombauer. It was the first time guacamole was introduced to a wide audience.