GUACAMOLE OLE` - Flexible variations you can customize to your liking
Homemade Guacamole Ole`
aka The Ultimate Guac
The core guacamole concept that we know today has not changed very much since its known roots in Aztec culture going back to as early as 500 B.C. The native people would mash the avocado with a mortar and pestle and add tomatoes and salt. The recipe below offers flexible variations based on individual tastes. Botanically, the avocado is a large berry with a large seed. It is considered a somewhat healthy food choice and is virtually the only fruit that contains monounsaturated fat —good fat.
Serves: 4 to 6
Prep Time: 25 minutes
Suggested Tools:
. Medium bowl or mortar and pestle (molcajete)
. Chopping board
. Large chopping knife
. Hand juicer
. Serrated knife
. Stir spoon
. Potato masher or fork
(if not using mortar and pestle)
. Measuring cups
. Measuring spoons
Ingredients:
. 3 large ripe avocados
. 2 tablespoons minced onion (white, red or yellow)
. 2 tablespoons fresh cilantro
. 1 large or 2 small finely diced Roma tomatoes – *remove seeds
* To remove seeds in a tomato, cut the tomato in half and then with your index finger, scoop the seeds out.
. 1 large garlic clove (About 1 tablespoon), minced
. 2 tablespoons lime juice (fresh preferably or pure bottled juice if you don’t have fresh)
. ½ to 1 Jalapeno pepper (or serrano pepper for more heat), minced (Remove seeds before mincing to reduce heat if desired)
. ¼ teaspoon ground cumin
. kosher salt and pepper – to taste (start with ½ teaspoon of salt and increase as desired)
Optional:
Due to varying individual tastes, the below ingredients can be considered optional though I included all of them in the above recipe for the ultimate guac recipe.
. ½ to 1 Jalapeno pepper (or serrano pepper for more heat), minced (Remove seeds before mincing to reduce heat if desired)
. 2 tablespoons fresh cilantro, minced
. ¼ teaspoon ground cumin
Note: It’s important to ensure that the ingredients which require mincing truly are minced because this helps ensure that most or all of the ingredients are found in every bite.
Directions Using a Bowl (If using a mortar and pestle, refer to Alternative below):
1. Split each avocado in half length-wise and remove the seed. Then for each of the halves, scoop out the pulp from the fruit and place it into a medium bowl.
2. Sprinkle the lime juice over the avocado and mash the avocado a bit.
3. Add the rest of the ingredients to the bowl and mash up to the consistency you desire.
Alternative - If you have a mortar and pestle (also called a molcajete), I recommend you use that to first crush the garlic, onion, cilantro and spices and then add the rest of the ingredients and blend to your desired chunkiness or smoothness. I prefer my guac a little chunky.
This recipe can be served immediately or covered and refrigerated. When storing the guacamole, cover the bowl with plastic wrap so the plastic is laying right on the surface of the guacamole, in an attempt to prevent any air from getting under the plastic wrap. This will help prevent the guacamole from turning brown which is caused by oxidation.
If after serving you have leftovers, to prevent oxidation during storage, you can place the guac in a container and add just enough water to cover the top and cover with a lid or plastic wrap. When you go to use it, pour the water out and stir slightly.
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