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.
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.
Put a new spin on guacamole by adding any of these toppings:
crumbled cotija cheese
fresh corn kernels (or grilled)
toasted sunflower seeds
sauteed mushroom slices
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.
Author: Victoria Fedden
Editor: Ashleigh Hitchcock
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