Guacamole
Posted in : Appetizers on
Tags: dip, Mexican Cuisine
A Little Personal History:
Going all the way back to my high school years at Thacher, where avocados were in abundance (there was an avocado orchard), I’ve loved Guacamole. Here’s my favorite way of making, developed over years of trial and error. The secret’s in the hot peppers and sour cream.
Description
Guacamole sometimes informally referred to as “guac” in North America is an avocado-based dip, spread, or salad first developed by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment, and salad ingredient.
| Prep Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
cups
|
Ingredients
- 4 avocados ripe, pitted and mashed
- 1 medium ripe tomato diced
- ½ medium red onion diced
- 1 green orange and/or red Bell Pepper seeded, dice fine
- 1 jalapeño pepper seeded, diced fine
- 1 serrano pepper seeded, diced fine
- 1 habanero pepper seeded, diced fine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Salsa Verde
- ½ teaspoon salt and pepper to taste
- ¼ cup sour cream
Ingredients
|
Instructions
- Chop and dice vegetables, except avocados.
- Place half of diced tomatoes in a bowl with peppers, Salsa Verde, Worcestershire sauce, salt & pepper. (veggie bowl).
- Place other half of diced tomatoes with diced red onion in a second bowl.
- Both bowls can be sealed with plastic wrap and refrigerated up to a couple hours before use.
- Cut avocados in half with knife. With spoon, remove avocado pit and scoop avocado pulp into large bowl. Save one avocado pit.
- Add sour cream and veggie bowl mixture to large bowl. Mash and mix thoroughly.
- Add onion and tomato bowl mixture to large bowl. Fold everything together thoroughly with spatula. Do not mash together as onion juices will overpower end result.
- Taste test, tweak as necessary.
- Push an avocado pit into center of bowl to help prevent browning and preserve. Air is the biggest culprit to guacamole browning so tightly seal in a bowl with as little air as possible and transfer to refrigerator.
- Refrigerate for 2 – 6 hours before serving. If necessary, re-fold before serving (Note: the longer your refrigerate, the spicier it will become – see “Flavoring Tip:").
Recipe Notes
Advanced Preparation:
Step 1-4 can be done a couple hours in advance.
Tips, Notes, and Variations:
Preserving and Flavoring Tips:
- The riper the avocados the better the flavor and easier to mash. However, too ripe and much of pulp is spoiled for use. You can scrape of the brown areas and use the rest. Here’s a quick way to find out when they’re just right.
- If you need to preserve your avocados or guacamole, with the other half of red onion, chop large pieces and place under the avocadoes in sealed container & refrigerate OR spread loosely over top of guacamole in sealed container and refrigerate.
- If your avocados have reached perfect ripeness yet you’re still not ready to use you can freeze them till ready though some browning will result.
- The hot peppers will increase spiciness of guacamole over time. Take this into account when taste testing. While the portions listed have a nice “heat” that grows, feel free to increase/decrease to your preferred taste buds.
- In place of or addition to the hot peppers, you can always add a couple dashes of my Scorching Hot Sauce. Just be careful, I’ve thrown caution to the wind when including and ended up being the only person who could handle the heat.
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