Guacamole’s prime ingredient is…wait for it……..AVOCADOS! If you hadn’t already realized by the name of my blog, I love avocados. Right now I am eating about 1 avocado a day. In salads, on sandwiches, in soup, they make every meal better. They are high in calories, but its the good fat – so remember that they are not only delicious, but very good for you.
Guacamole is obviously perfect with Mexican food – so I make it often with fajitas (recipe here). The problem with guacamole (and avocados, apples, pears and potatoes) – is that they oxidize quickly. What works well to keep from oxidization is water! You can keep slices of these fruits & veggies submerged in water. For guacamole – pour a tiny layer of water on top of the guacamole and set in the fridge. Before eating, pour off water and stir.
INGREDIENTS (makes about 3 cups of guacamole):
- 4 ripe avocados
- 3 tomatoes on the vine
- 1/2 large lime juiced (or 1 small lime juiced)
- 1/2 small white onion – diced
- 1 jalapeño – finely diced
- 3 tbsp freshly chopped cilantro
- 1 tbsp fresh minced garlic
- 1 tsp salt
- 1 tsp fresh ground pepper
- Halve the avocados, remove pit, and chop into 1 inch chunks. Place into medium mixing bowl.
- Finely dice the tomatoes – removing seeds (see this video – start at :54). Add to the bowl.
- Add onion, jalapeño, cilantro, garlic, lime juice, salt & pepper to the bowl.
- With large fork, gently mash the ingredients together, breaking down the large chunks of avocado into small chunks.
- Taste and add salt or more lime juice if needed.
- If not eating immediately, cover with water to prevent oxidation, and place in fridge until its time to eat.