My previous aversion to guacamole can be partly blamed on, yes, my picky eating habits. I will admit that the idea of eating salty, creamy fruit didn’t really get me too excited.
But fussiness aside, I think that I can speak for most of the non-guac-eating public when I say, “It’s not our fault!” We’ve simply crossed paths with some bad dip – either a runny green puree wallowing at the bottom of a 5-layer dip or a brown chunky afterthought plopped on top of Nacho Mountain. Either way, not good.
But there is a different world out there! A world of cool, creamy, flavorful guacamole made from real avocados with garlic, lime, onions, salt. It’s a delicious counterpoint to your (okay, my) black bean burrito, steaming with rice and beans and spicy salsa. And while avocados might be high in calories, they’re also high in mono- and polyunsaturated fats (“good” fats) as well as fiber and potassium. This recipe is based on one that my colleague Amelia very generously shared with me. I took it to a friend’s house for dinner last night and it was a big hit. Here’s what you’ll need:
4 ripe avocados*
3 limes
2 medium to large cloves of garlic, minced or passed through a press
¼ of a large red onion, minced
2 large pinches of salt
1 pinch of cayenne pepper
Slice the avocados in half lengthwise, scoop out the flesh and place it in a medium-sized mixing bowl. Squeeze the juice from two of your three limes over the avocado wedges. To really get as much lime juice as possible I jab the cut side of ½ a lime with a fork and then twist. Lime pulp is a-ok by me, so if some makes its way into the bowl, let it be. Mash the fruit with a fork until the avocado is broken down into large chunks. Don’t over-mash the avocado because there’s more mixing to be done!
Add the garlic, onion, salt, and cayenne pepper, mix the ingredients, and then taste. Try to achieve a balance of flavors – you should taste everything, but one ingredient shouldn’t overwhelm the others. Adjust by adding more of whatever fades into the background. If the flavors taste like they’re well balanced but the mixture is still flat, try adding a little salt. Stir the ingredients with a fork until the texture is to your liking.
Place the mixture in a serving bowl and squeeze another ½ of a lime over the top to prevent browning. Cover with plastic wrap, making sure the plastic actually touches the surface of the guacamole. Refrigerate for at least one hour, then enjoy!
* Buy your avocados a few days before you plan on making the dip to allow them to ripen. Store them at room temperature. A ripe avocado, when poked gently, should feel like the fleshy part of your palm – the spot right below your thumb.
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