Making Guacamole is very simple especially in the summer when you have an abundance of fresh ingredients at your fingertips. I like mine with a bit of a kick but not so spicy that it overwhelms the nutty flavor of the avocado or the sweetness of the fresh tomatoes. Of course, the primary reason to make guac for me is to have with chips but it is equally yummy on omelets, burgers, nachos, quesadillas, or really any kind of Latin food really.
Alternative: Add a small can of drained mandarin oranges at the very end for a unique and delicious twist!
What You Will Need:
- 4-5 medium avocadoes (pitted, scooped, and in large mixing bowl)
- 1 lemon juiced into the bowl, no seeds (prep trick - roll around with the palm of your hand on the counter before cutting it in half to get the juice all loosened up)
- 1 lime juiced into the bowl, no seeds (prep trick - roll around with the palm of your hand on the counter before cutting to get the juice all loosened up)
- 1 clove +/- of garlic (minced)
- 3 small vine-ripened tomatoes or 10ish cherry tomatoes or 1 large tomato (chopped and seeded)
- 3 small green onions (diced white part through green part just before it turns hollow)
- 1 bunch of fresh cilantro (wash and chop) [prep trick - cut at 3 angles (side, middle, side) around the core of stems, pick out long stems and then chop]
- 1 large jalapeno or 2 Serrano peppers (diced up super fine with all the seeds - be careful! after cutting put vegetable oil on your fingers, rub all over and under nails, then soap, then wash them in warm water to remove the oils.)
- 1 tablespoon Chili Powder
- Sprinkle of cayenne pepper powder (Pinch of heat)
- 1 Tablespoon kosher salt (prevents salt from browning the avocadoes)
Alternative: Add a small can of drained mandarin oranges at the very end for a unique and delicious twist!
What You Will Need:
- 4-5 medium avocadoes (pitted, scooped, and in large mixing bowl)
- 1 lemon juiced into the bowl, no seeds (prep trick - roll around with the palm of your hand on the counter before cutting it in half to get the juice all loosened up)
- 1 lime juiced into the bowl, no seeds (prep trick - roll around with the palm of your hand on the counter before cutting to get the juice all loosened up)
- 1 clove +/- of garlic (minced)
- 3 small vine-ripened tomatoes or 10ish cherry tomatoes or 1 large tomato (chopped and seeded)
- 3 small green onions (diced white part through green part just before it turns hollow)
- 1 bunch of fresh cilantro (wash and chop) [prep trick - cut at 3 angles (side, middle, side) around the core of stems, pick out long stems and then chop]
- 1 large jalapeno or 2 Serrano peppers (diced up super fine with all the seeds - be careful! after cutting put vegetable oil on your fingers, rub all over and under nails, then soap, then wash them in warm water to remove the oils.)
- 1 tablespoon Chili Powder
- Sprinkle of cayenne pepper powder (Pinch of heat)
- 1 Tablespoon kosher salt (prevents salt from browning the avocadoes)
Directions:
1. Prep all items as listed above and put in a large mixing bowl in the order listed.
2. Mash avocado with a fork while stirring. It should not be totally smooth. You want some chunks but you also want all the spices and goodies mixed in well.
3. Serve immediately or chill in refrigerator. There should be very little browning with the high citrus content especially if you use Kosher salt.
1. Prep all items as listed above and put in a large mixing bowl in the order listed.
2. Mash avocado with a fork while stirring. It should not be totally smooth. You want some chunks but you also want all the spices and goodies mixed in well.
3. Serve immediately or chill in refrigerator. There should be very little browning with the high citrus content especially if you use Kosher salt.
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