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May 16, 2015

Guacamole 101.{Recipe}

guacamole

I could eat buckets of guacamole.

Guacamole may well be my favorite food and I’ve found ways to include it in every meal (yes, I even eat it for breakfast). Luckily, guacamole is one of the healthiest dips there is, so I don’t feel guilty about the indulgence.

Commercial guacamoles consistently disappoint.

They are runny, filled with preservatives and acids to keep the avocados from browning, then vacuum packed in plastic—premade guacs can’t compete with homemade.

No one should be intimidated about making their own guacamole.

This guacamole recipe is quick, simple and guaranteed to please. It can also be easily customized, so feel free to use my measurements as guidelines and make it to your own taste.

Basic Guacamole.

4 ripe, soft Haas avocados peeled, seeded and cubed

1 jalapeno pepper seeded and finely diced. People who like a spicier dip can use more jalapeno or substitute a hotter chile like a fresno, serrano or even a habanero.

3 green onions thinly sliced. You may also substitute half of a small red onion diced, but I prefer the milder flavor of the green onions.

1 ripe tomato, diced

¼ cup roughly chopped, fresh cilantro leaves

Juice of one, fresh lime  Tip: if your lime is dry, roll it on the counter and put it in the microwave for about 30 seconds.

1 tablespoon white vinegar

1 teaspoon chili powder

Sea Salt to taste

Optional: A few squirts of your favorite hot sauce (sriracha for example)

Mix all ingredients except avocado in the bottom of a glass or ceramic mixing bowl. Gently fold in the avocado cubes. I prefer chunky guacamole, so I mix this as little as possible. Taste and season with sea salt if needed. Serve immediately with chips, raw veggies, or on your favorite Mexican dish. Never mind, go ahead and put it on everything.

Variations

Put a new spin on guacamole by adding any of these toppings:

crumbled cotija cheese

fresh corn kernels (or grilled)

toasted sunflower seeds

pomegranate arils

roasted garlic

goat cheese

caramelized onions

sauteed mushroom slices

diced pineapple

sour cream

Seared tofu

Chopped sautéed shrimp

How to Store Guacamole.

Guacamole is best eaten freshly made, but leftovers will keep for about a day in the refrigerator. Store in a glass or ceramic bowl. Cover with plastic wrap and firmly press the wrap down onto the surface of the dip to prevent any air from touching it. Guacamole tends to brown quickly and this technique won’t prevent that, but it will slow down the process.

~

Relephant:

4 Vegan Superfoods to Jumpstart your Week.

~

Author: Victoria Fedden

Editor: Ashleigh Hitchcock

Photo: flickr

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Victoria Fedden

Victoria Fedden is a writer and a mom from South Florida. Her memoir This is Not My Beautiful Life was published June 2016 by Picador USA. She teaches college writing, and blogs on her website. Her essays and articles have appeared in Real Simple, Chicken Soup for the Soul, The Huffington Post, Redbook, Elephant Journal, Scary Mommy, Babble, and The South Florida Sun Sentinel, plus various other publications. Please visit her Facebook page for updates.