Guacamole (called guacamol in Central America and Cuba) is an avocado-based relish or dip.
It is of Aztec origin, and was valued for its high fat and vitamin content. Guacamole was originally made by mashing the avocado with a molcajete (a type of mortar and pestle) and adding tomatoes and salt.
After the arrival of the Spanish conquistadors, guacamole became popular in Spain.
The name is derived from two Mexican Spanish via Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce).
Super Bowl Sunday, sometimes referred to as Super Sunday on which the American Football Super Bowl is played and the most traditional snack served on game day is Guacamole dip and chips!
Avocado consumption jumps to the highest level during the American Super Bowl!
The trick to perfect guacamole is using good, ripe avocados. Buy Hass for most recipes.
The other type of avocado is marketed as “skinny”. Those are great for salads but too watery for guacamole.
Check for ripeness by gently pressing the outside of the avocado.
If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe.
If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
If you have bought some avocado that are just less than ripe, you can speed the ripening process by putting them in a brown bag at room temperature. This traps ethylene, the gas that triggers the ripening process.
Slice open the avocado top to bottom and pull apart. The pit (seed) will remain in one of the halves.
Set that half down on a cutting board and use a knife to hit the middle of the pit with a chopping motion.
The pit should stick to the knife. Hold the half in your hand and twist the pit and knife to remove the pit.
(To make larger or smaller portions just adjust by the number of Avocados).
For example if you want to use 8 Avocados just double the recipe ingredients!
|fresh cilantro, chopped||1 cup|
|onion, chopped||1/2 -1|
|lime juice, fresh||2 + teaspoons|
|olive oil||1-2+ teaspoons|
|Salt ||to taste|
1. Chop tomato, cilantro, and onion. Set aside.
2. Using a mortar and pestle (if you want to be traditional), a sturdy fork or masher and break up the avocado.
3. Add extra virgin olive oil and lemon juice to the avocado and continue mashing.
4. When ingredients are well combined, but still chunky, add tomato, cilantro and onions.
5. Serve up with chips, tortillas or even atop your favorite dish. (Great on scrambled eggs!)
Variations: You can add garlic, garlic salt, cumin, etc.
Other Variations in technique and ingredients:
For a very quick “guac” just take a 1/4 cup of salsa and mix it in with your mashed avocados.
To extend a limited supply of avocados, add either sour cream, mayonnaise, or cottage cheese to your guacamole dip.
Add 1-2 Serrano chilies, stems and seeds removed, minced
Chili peppers vary individually in their hotness.
So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
You don’t need to have tomatoes in your guacamole, but if you do keep the tomatoes separate until just before serving, and then add the chopped tomato to the guacamole and mix.