Nothing like fresh, ripe avocados being mashed & turned into a zesty, cooling, filling, healthy condiment and dip. “Table side guacamole” is a trend at Mexican restaurants everywhere. I find guacamole to be one of those recipes which you can’t really mess up and has so many tasty versions. I never really make it the same. I love that it is suitable for all diets and that you can modify the texture from chunky to creamy. Sometimes if I don’t have enough avocados, I will bulk up my recipe with fresh diced tomatoes and on occasion, with a little yogurt or sour cream too. Other times, for texture or more flavor, I will add in some minced shallots, thinly sliced scallions, or finely chopped red onion. I’ve made it with and without garlic as well as with or without cilantro and with or without jalapenos. And the citrus used to brighten up the flavor and retain the vivid green has been anything from lime, lemon, orange, to grapefruit juice. (See Dilly’s Gourmet Guacamole)
Below is the most simple recipe with ingredients that you are likely to have on hand.
But first, let’s talk briefly about how to determine if an avocado is just rightly ripe. You definitely do not want to pick one that is very firm nor one that already feels like it has ready-made guacamole inside of it. A hard or mushy avocado is no bueno. You want to feel out an avocado that is firm enough to retain its structure but has a little give when you push into the skin with your fingertips. Think of one of those sand filled balloons sold as stress balls. Next, you want to find an avocado that still has a nub at the end from the original stem. Take that off and underneath, should be a very pale green to almost creamy colored base. If this area is dark or black, the avocado likely has too many bruised spots inside which will lend a bitter flavor to your guacamole.
Charlotte Veggie Original
DF, GF, GRF, NF
Makes approximately 1.5 cups
3 ripe avocados
1 lime’s juice
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp garlic powder
Freshly ground black pepper to taste
- Sliced avocados lengthwise. Remove pit. I like to do this by lightly hitting the pit with the blade of a knife and pulling it out. However, be very careful getting the pit off of the knife. I can usually tap my knife against my cutting board to remove it. Occasionally if the knife has gone too deep into the pit, it may be more difficult. Please be careful!
- Next, scoop out the avocado have’s into a large bowl. I like to do this with a spoon.
3. Add the remaining ingredients onto the avocado halves and mash with a fork or potato masher. Mash to desired consistency. Chunky or creamy, it will be delicious!
And there you have enough guac love to share! Serve with your favorite chips, crackers, and fresh cut veggies.
We used it for dinner last night in our Mexican bowls with my slow cooker non-fried beans~ recipe for that coming soon!