The best guacamole keeps it simple: just ripe avocados and a handful of flavorful mix-ins.
Did you know that over 2 billion pounds of avocados are consumed each year in the U.S.?
(Google it.)
Simply Recipes / Elise Bauer
That’s over 7 pounds per person.
I’m guessing that most of those avocados go into what has become America’s favorite dip: guacamole.
The name is derived from two Aztec Nahuatl wordsahuacatl(avocado) andmolli(sauce).
Elise Bauer
Ingredients for Easy Guacamole
All you really need to make guacamole isripe avocados and salt.
After that, a littlelime or lemon juicea splash of aciditywill help balance the richness of the avocado.
If you want, addchopped cilantro, chilis, onion, and/or tomato.
Elise Bauer
Not ripe enough and the avocado will be hard and flavorless.
Too ripe and the taste will be off.
If there is a little give, the avocado is ripe.
Simply Recipes / Elise Bauer
If there is a lot of give, the avocado may be too ripe and not good.
In this case, taste test first before using.
One side will have the pit.
Elise Bauer
Other Ways To Use Guacamole
Guacamole has a role in the kitchen beyond a party dip.
Guacamole is greatinfoods, as well.
Try mixing some into atuna sandwichor your next batch ofdeviled eggs.
Elise Bauer
How To Store Guacamole So It Stays Green
Guacamole is best eaten right after it’s made.
Like apples,avocados start to oxidize and turn brown once they’ve been cut.
That said, the acid in the lime juice you add to guacamole can help slow down that process.
The trick to keeping guacamole green is to see to it air doesn’t touch it!
ensure any exposed surface of the guacamole is touching the plastic wrap, not air.
This will keep the amount of browning to a minimum.
you could store the guacamole in the fridge this way for up to three days.
One classic Mexican guacamole has pomegranate seeds and chunks of peaches in it (aDiana Kennedyfavorite).
you’re able to get creative with your homemade guacamole!
If using, it’s best to wear food-safe gloves.
Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon.
(SeeHow to Cut and Peel an Avocado.)
Place in a bowl.
Using a fork, roughly mash the avocado.
Don’t overdo it!
The guacamole should be a little chunky.
Sprinkle with salt and lime (or lemon) juice.
Add the chopped onion, cilantro, black pepper, and chilis.
Chili peppers vary individually in their spiciness.
Remember that much of this is done to taste because of the variability in the fresh ingredients.
Start with this recipe and adjust to your taste.
(The oxygen in the air causes oxidation which will turn the guacamole brown.)
Garnish with slices of red radish or jicama strips.
Serve with your choice of store-bought tortilla chips or make your ownhomemade tortilla chips.
Refrigerate leftover guacamole up to 3 days.
Note:Chilling tomatoes dulls their flavor.
So, if you want to add chopped tomato to your guacamole, add just before serving.
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