Guacamole

I can’t get enough of guacamole. It’s super delicious and healthy, to boot. I take it as a hint to make this whenever avocadoes go on special. My favorite time to eat it is at breakfast with pita. Eat it as is or with you favorite toppings. I like it with a little dab of sour cream on top. Diced tomatoes are also a popular choice. The key to making great guac is to use over-ripe avocadoes, fresh lime juice and cilantro. 99% of the time avocadoes are sold under-ripe. I like to leave them on top of the fridge, where it’s warm, to ripen for 2-3 days. Another more common trick is to leave them on the counter in a paper bag. They’re ready to go when the skins are very dark and they feel soft when you give them a gentle squeeze.

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Guacamole:

  • 6 over-ripe avocadoes
  • juice of 2 limes
  • 1 tbsp shallot, minced
  • 1 serrano chile (or jalapeno) finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp kosher salt
  • 2 tbsp extra virgin olive oil

Cut open the avocadoes by running a knife around the pit. Twist the halves in opposite directions and one half with come off the pit. Gently tap the blade of your knife into pit and then twist to remove it. Carefully pull the pit off of the blade. Save one of the pits and discard the others. Use a spoon to scoop out the flesh of the avocadoes and put them into a non-metallic mixing bowl, or tupperware large enough to be used for mixing. Add the rest of the ingredients to the bowl. Use the edge of your spoon to roughly chop the avocadoes into big chunks and then mix everything together. Don’t over mix, a slightly chunky texture is best (and is traditional).

Always check the flavor and adjust. Avocados take a surprizing amount of seasoning. It should have a nice limey zip with a little kick of spice.

Take out what you’re going to eat right away then scrape down the sides of the bowl and level out the guac. To keep it from browning, press the left over pit down into the guac and cover everything with plastic wrap. Press the plastic down onto it so that it’s keeping as much air out as possible. These are great tricks to help preserve that bright green color.

Makes 4 portions. Guac will keep in the fridge up to 5 days.

Total cost was only $7.45.

Bon appetit!

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