July 31 was National Avocado Day and probably everyone was surprised that I did not publish a guacamole recipe. Well, I saved it because this week the NFL begins the first pre-season football games of the year. In this house, on football Sunday, we call chips and dip “lunch”. To kick off the pre-season, let’s start with Guacamole.
Originally from Mexico, the word guacamole is derived from two words in the Aztec language: ahuacatl (avocado) and molli (sauce). So basically it is avocado sauce. We of course use it as a dip 😀
And it is a healthy dip! Formerly, all fats, and many dips, were considered taboo. Now we know there are healthy fats. And, where do we find healthy fats? Correct! Avocados!
Besides health, the beauty of guacamole is its simplicity. All that is truly required is avocado and salt. From there, the mix can be customized to personal preference with the addition of other ingredients.
I always add lime juice and garlic and sometimes tomato.
Also used: cilantro, onion and/or jalapeno pepper, according to my taste buds’ mood.
Below, the recipe is the combination I most prefer, but feel free to customize to suit your ”buds.” Notice I used all the juice from a lime. I recommend starting with half this amount at first, as not everyone loves lime juice as much as yours truly. Then taste and add more as you see fit.
Tip: Keeping your “Guac” green. As we know, Guacamole quickly turns “yuck brown” (this is a technical term) with exposure to air, due to oxidation. To prevent this, press plastic wrap directly on the surface of the dip. That way, air/oxygen have no chance to chemically react with the avocado. Since this isn’t a practical way to serve it, here’s another way to prevent brownouts: Lower the acidity of the dip, which will slow oxidation. What ingredients lower acidity? Lime juice, tomatoes and onions. They work great! (which is why they are on the ingredients list).
- 3 avocados ripe
- ¼ tsp salt
- 1 lime juice of (half or all)
- 1 garlic clove minced
- ½ Roma tomato chopped
- 1-2 TB chopped cilantro
- 1 jalapeno pepper, seeded and minced
- 1/8-1/4 cup onion, minced
- Dice the avocados and place in a bowl.
- Add all other ingredients and mix together, mashing the avocado either thoroughly for a smooth dip or only slightly for a chunkier dip.