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“Don’t muck up the guacamole. This recipe for super simple guacamole is just that, super, simple, guacamole. Like the Aztec’s did it back in the 1300’s. Avocado, salt, lime juice, garlic. That’s it. That’s the recipe. Mash it up and stick a chip in it”
Well, theoretically I’ve already given you the recipe and instructions, but let’s make it formal.
Cut the avocado in half and remove the pit. Using a spoon, remove the flesh from the skin into a small bowl. Add a good squeeze of lime juice; press the garlic in a garlic press over the avocado and then add a pinch of salt. Using a fork, mash the ingredients together until well combined. Taste, (I always find it best to taste with a tortilla chip, since that also will add flavor) and adjust - add more lime, if you like, or garlic, or salt. Serve with chips, add to your taco, or however you enjoy guacamole.
A long time ago, in a place far away…
Avocados have been cultivated in Central America since 7,000 BC. As foods are known to do, avocados migrated north – into Mexico – and the Aztec people started making a sauce out of them called āhuacamolli [aːwakaˈmolːi], which literally translates to “avocado sauce”. It was a simple mix of the pulp of the avocado, sea salt, and lime juice. That was it. Super Simple Guacamole!
I’m not sure when the trend began to add tomato, onion, cilantro, and jalapeno to the mix. Tomato, onion, cilantro, and jalapeno? That’s what we call “salsa” or Pico de Gallo. And IMHO Pico de Gallo should stand alone.
And guacamole should as well.
So don’t muck up the guacamole with Pico de Gallo.
If you want both, make both.
Avocados are a fruit known to be “fatty”. And they are high in fat, with 4.5g of fats per ounce. BUT a full 3g’s of that fat is mono-unsaturated – and that’s the good kind. Only .05g is saturated with another .05g being poly-saturated. The numbers aren’t really clear what the rest of the 4.5g is – when I do the math, I have .05g unaccounted for, but I’m sure there is a scientific formula that accounts for it all being accounted for with the numbers they tell us.
Even when we are trying to lose or maintain our weight, we all need fat in our diets. Fat gives us energy along with carbohydrates. The biggest difference to our health is how we get those fats. A cheeseburger is full of fat, but is it the best fat? No, because it’s mostly saturated fats. Mono-unsaturated is the best way to get your fats – and those are found in foods like avocados, olive, coconut, and other oils, along with macadamia and other nuts. Avocados also provide Vitamin’s B, K, E, potassium, and beta-carotene.
When buying avocados my personal favorite is the Haas avocado. Why? It’s super creamy. Some varieties have more water. Haas is always rich and fatty. You can tell a Haas by its skin, deep green and thick. Most other varieties have a lighter thin skin and a smaller pit. But they are not as flavorful or fatty and make a watery guacamole. When I can’t find Haas, I don’t make guacamole.
Just like I don’t eat tomatoes except for in the summer.
How to pick the perfect avocado? Avocados do not ripen on the tree, they ripen after being picked. Haas avocados will change color, from dark green to almost black when ripe. Most other avocados stay the same color of green. But all avocados, when ripe, will yield to light pressure, I find pressing them on the stem end is the best indicator. I’ve bought a few that indicated ripeness due to overzealous handling of the fruit, so do use a gentle hand when pressing the fruit. If there is a slight give, then it’s probably ready to use. If it’s rock hard, it’s not ripe. But it’s a good choice if you don’t plan to use the avocado right away, once ripe, they go from ripe to mushy very quickly.
You can ripen an unripe avocado in a few days by leaving it on the counter. If you want to hurry the process along, place it in a paper bag with an apple. The natural gases released by the apple will ripen the avocado in a day or two. Once fully ripened, place in the refrigerator if you aren’t going to use it in a day or so.
One of the biggest problems with avocados and guacamole is that it turns brown when exposed to air. This is due to the chemical make-up of the fruit itself. There are many ways suggested keeping an avocado from turning, including putting lemon or lime juice on top of it, or keeping the pit in the guacamole. Lemon or lime juice does work in the short term, but it also adds additional citrus flavor. Keeping the pit in I haven’t found to work at all, and it makes it hard to get the guac on the chip. So make it, and serve it right away. If you do have to store it or have left-over, I find that keeping the air off is the key. I can keep half an avocado in the refrigerator for a week without it turning. And guacamole, about the same. All I do is wrap the fruit up tightly with plastic wrap making sure the wrap in on the fruit itself, no air in between. Same with guac. Place a piece of plastic wrap right on top of the guac and seal it down all around the dip. Place in the refrigerator and it should be good for about a week. Know also, while brown guacamole may not look beautiful, it is still edible.
I hope you try this very super simple guacamole.
And please, keep the salsa on the side.
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