Quick and Easy Fresh Guacamole

2012-12-15
There is no reason or need to buy premade guacamole.  Not only do they often have unnecessary additives, but sometimes the consistence is more like a hummus or cream cheese (ew).  A good guacamole requires few ingredients, and will end up tasting like the guacamole you spend extra money for at restaurants to be made table-side.  It may take a day to plan ahead to make sure all of the ingredients are ripe at the same time, but it is worth it.

Avocado made not always be ripe and beautiful when you buy it at the grocery store (just like bananas- when you need one, they’re always green).  A trick is to buy them, and set them next to the tomatoes.  The tomatoes should have them ripe and ready in a day or two.  The avocado to tomato ratio should be about 3-1, but all other ingredients are pretty much to taste!  You can even experiment with both fresh and jarred jalapenos, in addition to a variety of spices. :)

Also, be gentle with the avocado.  When the skin is a dark, purplish color and gives just a little when you press on the skin, it is ripe.  Simply cut the avocado in half, then remove the large seed by stabbing it gently with the tip of a sharp knife (if ripe, it should come out easily without having to bruise the avocado).  To remove avocado in small chunks, create a checkerboard of slices, down and then across (only pressing hard enough with your knife to gently get to the skin).  Then with a spoon, scoop out pieces, then scrap the rest of the goodness off the shell.  By removing the avocado in chunks, it will help to incorporate the rest of the ingredients without having to over-mix.

The only ingredient you will need to add is some type of acid to bring out the flavor, but more importantly, keep the guacamole from oxidizing (browning).  In my opinion, lime juice goes way better with the flavor profile than lemon, but you may be the judge.  The inclusion of tomato and jalapeno also help add the acidity you need.  Storing the leftovers in an airtight container will help as well.  But don’t be turned off if after a day or two it starts to get a little brown.  Even if it is not as pretty, it doesn’t mean it has spoiled.  It probably won’t last that long anyway.  🙂

Ingredients

  • 3 Fresh Hass Avocado, skin and core removed
  • 1 medium-large tomato (or 2-3 smaller tomotoes… could be plum, cherry, etc)
  • 1/4-1/2 red onion, finely minced
  • 1-2 gloves fresh garlic, grated (or 1 teaspoon minced)
  • 1 fresh jalapeno (or 2 tsp diced jarred jalapeno)
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • Juice of 1/2 a fresh lime (the zest of the lime is optional as well)

Instructions

  • 1. Scoop avocado into a medium/large bowl
  • 2. Add onion, tomato, garlic, jalapeno, lime juice, salt and pepper, to taste
  • 3. Gently incorporate ingredients together with a fork, leaving avocado as chunky or smooth as desired
  • 4. Enjoy!