Here is my personal recipe for guacamole. Made it today & felt I should share it because it's pretty simple yet epic if you like a good chip dip. Especially now that football season is coming around.
So here it is,
6 small avocados
1 tomato
1/2 red pepper
1/4 onion
2 small or 1 large jalapeño (or more if you like it spicy)
2 Tbls minced garlic
1 tsp chili powder
1 tsp salt
1 tsp black pepper
2 Tbls lemon juice
(if you like it really spicy you can add a teaspoon of cayenne for a good kick)
Make sure you have decently ripe avocados, they should be dark brown, almost black, & soft to the touch.
Cut the top off the avocado & then run the knife around the outside to split it in half. Pry it apart & you will end up with two halves, one with the seed & one without.
The easiest way to remove the seed is to take your knife & lightly tap into the seed, then twist. This should cause the seed to come loose & be easily removed.
Now, use a regular metal spoon! Run it along the skin, the flesh should separate from the skin as you do this & you will separate the skin from the flesh with little waste.
Now, dice the avocado, do not smash or puree it, diced will create a wonderful texture once everything gets mixed together.
Next, fine dice your tomato, pepper, onion, & jalepeno. Add to the bowl.
Add the rest of the ingredients.
Fold it all together, try not to mash or mix too hard, keep the avocado chunky!
This is a great appetizer or snack dish any time of the year or for any occasion. It is always best served fresh. Although if you have leftovers or want to know a few tricks for keeping it from turning. A little more lemon juice & a tsp olive oil will help keep it from browning as quickly. Also covering it with plastic wrap can help, but you have to seal the guac itself, not just the container. To tell you the truth though, just because it starts to turn brown does not mean it's bad. Avocado oxidizes very quickly when it is exposed to the air, which is why you want to minimize the amount of surface area that is exposed. But just because it starts to brown does not mean that it is not edible.
Enjoy!
Looks and sounds delicious - thanks so much. I feel like making some now. We have lots of avocados down here in Costa Rica.
Following you
nice, it's hard getting good avocados here in the middle of the u.s.
This is so yummy!
This is precisely my recipe, minus the red pepper. I am totally considering adding it next time! Great tutorial!
thanx, it's so simple, but so tasty!