There’s nothing I like more, for a snack, than a nice bowl of Guacamole and some fresh Tortilla chips. Anytime, any place. I’ll throw my weight loss concerns to the wind and eat the whole thing. But I want real, fresh Guacamole – not something out of a jar. And that means, I have to make it from scratch…
Classic Guacamole – as done by the California Avocado Growers’ Association…
Guacamole is the Tex/Mex Avocado dip that everybody seems to love. Some like it sweet, many like it hot. I like a nice balance of both. here’s how I make mine:
What you need…
3 ripe Avocados
1 tsp. / 5 ml Sugar
1 good pinch Salt
1 tbsp. / 15 ml Lime Juice
1 tsp. / 5 ml Chili Powder OR 1 tbsp. / 15 ml Jalapeno, freshly chopped
1 tbsp. / 15 ml Sweet Red Pepper, freshly chopped
2 tbsp / 30 ml Fresh Roma or Beefsteak Tomato, finely chopped
1/2 cup / 125 ml fresh Cilantro, coarsely chopped
That’s it. That’s all.
What you do…
Cut the Avocados in half length-wise. Remove the seed by whacking it with a knife and twisting. Scoop the Avocado flesh into a clean glass or steel mixing bowl. This is important.
Quickly add the Lime Juice (more if desired/needed) to ensure that the Avocado doesn’t turn brown.
Mash the Avocado until it forms a nice, smooth, slightly chunky purée.
Add the rest of the ingredients and fold in until you have a nice, uniform mixture.
Cover the Guacamole with plastic wrap, pressing the film right down over the top of the dip. This will also help keep it from turning brown.
Refrigerate until needed. But I usually dig right in.
How to eat it…
I like to have fresh, warm Corn Tortillas with my Guacamole. When I’m in a hurry or don’t have chips in stock, I just warm up some Corn or Wheat Tortillas and cut them into wedges. They’re a little flexible and make great scoops!
Of course, Guacamole is also great in Tacos, Burritos and Quesadillas. And that’s just a start.
So… Try making tour own Guacamole soon. You’ll be amazed by the wonderful fresh flavour!
~ Maggie J.