This morning, I found two neglected avocados in the fridge. Ripe and soft, calling out to me. So what did I do? Why, I made guacamole, of course!
I love guacamole and I used to associate it only with Mexican food or greasy Tex-Mex at fast food chains. And I suspect that stuff comes out of jars, that came out of a supermarket, that came from a factory far away…that didn’t use any avocados. But I recently made two important discoveries that changed my life. Melodramatic much? Read on.
Discovery number one: I can make guacamole at home. In five minutes or less. Badabing badaboom! I know this sounds silly to some of you, but I was seriously blown away by this discovery. You don’t have to take classes to make decent guacamole! You don’t even need a fancy shmancy mortar and pestle. You don’t really need anything except a knife, a fork, a chopping board and a bowl. Don’t you just love simple recipes? The less dishes, the better.
Are you ready for the second discovery? Ok here goes: Guacamole IS NOT JUST A DIP OR TACO FILLING. Ha! You’re welcome. Guacamole makes an excellent sandwich spread, or omelette topping. Serve it inside a burger or make jars as gifts for a vegetarian friend.
There are tons of guacamole recipes out there, claiming that they are the one. Psht, I say. There is no such thing (I guess that would be discover number 2, part 2). Make the guacamole the way you like it. That’s precisely what I did this morning. But before I give you my recipe, I’m going to do a little product placement for avocados right now. Ok? Here goes. [Excuse me while I don a black blazer and a serious tone.]
Avocados are an excellent source of vitamins A, C and E, they’re full of antioxidants and have 30% more potassium than a banana! BET’YA DIDN’T KNOW THAT. “Research has shown that certain compounds in avocados are able to seek out pre-cancerous…and destroy them without harming healthy cells… They are also high in beta-sitosterol, a compound that has been shown to lower cholesterol level.” In other words: avocados are like laser guns… zap-ZAP.
Was I losing you there? I’ll stop now. Here’s my recipe (6 ingredients, 6 basic steps!):
- Two ripe avocados (bought them hard and need them in two days? Wrap the avocados in newspapers and stuff them in the back of a kitchen cupboard. Just don’t forget about them!)
- 1 medium-sized tomato
- 1 small onion
- 2 small lemons (or 1 lemon and 1 lime)
- 1 tablespoon of olive oil
- Salt & pepper to taste
- Peel and roughly chop the avocados
- Place avocados in a medium bowl and mash to desired consistency
- Chop tomatoes and onion and mix those with the avocados
- Add lemon juice, olive oil and season to taste
- Place the guacamole in serving bowl and cover tightly with plastic wrap (avocados oxidize quickly)
- Let it chill in the refrigerator for at least 30 minutes, so the flavors can infuse.
I suggest you use this recipe as a starter – play with it, add some ingredients or write back and tell me how I got all wrong. Better yet, tell me how you make guacamole. I love to experiment. Remember, you can add garlic or you can skip the tomatoes. Want a more complex-tasting guacamole? Throw in some cilantro and a pinch of cayenne pepper. The opportunities are endless.
Go make guacamole now. Bye!