Guacamole!

Contains:  Nightshades.  Is: Paleo, Whole30, vegetarian, vegan.

Refreshing guacamole, chunky style.

I just LUV a good guac!  I make mine chunky, but nothing stands in your way of taking this recipe and smoothing it out to a creamy texture.

I always buy two or three extra avocadoes for guacamole – especially if I’m making this for company.  Often you can tell the less-desirable avocadoes at the supermarket from the good ones – but especially (Murphy’s Law) when you plan to entertain – you’ll not have that luck!  At least this way you are likely to salvage parts/have enough avo for the guac.

A deep dive into guacamole.

(When I buy avocadoes just to have avocadoes at hand – to slice into salads or whatever for personal consumption – I buy three at a time, at varying degrees of apparent ripeness…)  

I’m making this appetizer / condiment / side dish in honor of Mexican Independence Day. which falls on September 15th.

 

Indeed, a lovely dish. Makes me want to invite people over!

Uses for Guacamole:

• A dip for tortillas.
• A dip for a veggie platter.  
• A topping for quesadillas.  
• Use this instead of straight up avocado for avocado toast.
• Just spoon it in directly into your mouth.  (This time, this will be my use!)  

Obviously, scale this recipe up for the number of people who may be gnoshing down on this condiment or side.

Prep Time:  20minutes.
Cook Time: WHAT??? Nope, no cooking involved.
Rest Time:  You can let it rest in the fridge a couple of hours for flavors to meld.  Or, not.
Serves:  Depends on what one is using this for.  For a large party using this as a dip, double, possibly triple, the recipe.
Cuisine:  Mexican.
Leftovers:  You may get a day or two extra use out of this if you cover it so there’s little air / oxygen to discolor it.  Extra lime juice may help when you go to store it.  BTW, a little brown won’t hurt.

• 2 ripe avocadoes (as noted, I generally buy extra, just in case….)
• Juice of one large lime. 
• 1 small onion (about 1.5 ounces / 70 grams, diced finely.  
• 1 small Roma tomato (about 4.5 ounces / 125 grams), diced finely.  
• 1 crushed garlic clove
• 1/4 teaspoon salt
• 1/8 teaspoon of ground cayenne or chipotle pepper.  (I used chipotle.  You can also use less of these spices if you prefer very mild.)  
• 1/8 teaspoon  ground cumin (optional)
• Two or three sprigs cilantro (coriander leaf), optional.

Remove the skin and pit from the avocado pulp, and discard.  Slice and chop the avocado pulp into a bowl, add the lime.  Gently mix, with the tines of a fork.  (If you prefer a smooth guacamole, you can be more vigorous).

Add all the other ingredients into the avocado/lime.

I like my guacamole moderately chunky, others like it smooth.  (Actually, I like it any way I can get it!)  If you like it smooth, here you can bring out your stick blender or other food processor, and blend/pulse to the degree of mix you prefer.

Cover as tightly as possible, and reserve in refrigerator until use, preferably soon if you will be entertaining and wish to prevent brown discoloration.

Shortly prior to serving, take a taste, and adjust the seasonings listed above to your preference.

NOTE:  If you like, remove the seeds from the tomato prior to mixing.  An optional step I’ve never needed, but others might prefer.

This blog post is visiting Fiesta Friday, What’s for Dinner: Sunday LinkUp,   Homestead Blog Hop, Farm Fresh Tuesdays, Full Plate Thursday.