Lately I’ve had a hankering for guacamole. Now, this may be because I just purchased a dozen avocados from our Di Vita Organic produce buy, but that is beside the point. It has gotten to where I am dreaming about a perfectly triangular chip slathered in bright green deliciousness!
Finding guacamole around where I live is not hard – but there are two problems. For starters, most people around here seem to think that it is supposed to be pureed avocados with no other main ingredients, so that it is more of an avocado pate than anything else. Second, there is just no substitute for ultra fresh, homemade guacamole.
So I bit the bullet and made it myself. This might sound like it took hours and hours and required blood, sweat, and tears, but I constantly forget how easy it is to make and am pleasantly surprised when it all comes together quite quickly.
I have provided the main ingredients and methods below, but feel free to experiment a bit – let loose! In addition to the staples below, I have been known to add a jalapeño pepper to the mix for some spice, or some turmeric for anti-oxidant/inflammatory properties. I’ve even been known to finely mince a few cloves of garlic for that little bit of anti-vampire zip. I have lately been toying with soaking some pine nuts and pureeing them to make an even more substantial mixture. Sky’s the limit folks! Play around with the recipe below and let me know about your favorite additions! The only thing on which you cannot compromise is quality organic fruits and veggies for your recipe!
6 ripe avocados
1 medium sized tomato
1/2 a small, red onion
A handful of cilantro
1 medium sized lemon
- Halve the avocados and take out the pits (I have this really cool trick where I take a sharp knife, brilliantly hack it into the pit and it comes right out. I feel that trying to teach you this online would only lead to injury, so however you get that sucker out is alright with me!).
- Scoop out the yummy insides and mash them in a bowl until a creamy avocado paste has formed. This does not have to be uniform or perfect – a few lumps are fine and are, in fact, encouraged.
- Roughly chop up the tomato, onion, and cilantro into bite sized pieces (I do mean roughly chop people. No uniform tiny dicing required!).
- Fold the chopped ingredients into your avocado paste and squeeze half of the lemon over the mixture, incorporating that as well. This is mainly so your guacamole keeps it’s Jolly Green Giant coloring, but it also adds another level of flavor, which I think brings out the guacamole’s zing.
- Salt to taste – for me this means adding about a pinch of salt, then tasting, another pinch of salt, another taste, etc. I do this until I feel I have reached the ultimate guacamole experience (plus I get guacamole into my mouth at a more rapid rate than if I immediately put in a teaspoon of salt!). This also avoids one of my more common kitchen fiascos of over salting the food.