Hello fresh food loving people! Today I have an absolutely delicious Guacamole recipe for you. I guacamole-sinned in the past and bought a container of something that someone dared to call guacamole. (Please forgive my sarcasm, but some corporate people kept in air conditioned cages for hours get really badly confused… ) The second time I guacamole-sinned was a silly mistake because I forgot about my first guacamole faux pas.
Yup, I have a great memory, but short! Anyway, after these 2 accidents there hasn’t been any further guacamole errors in my shopping trolley.
Guacamole means Fresh
I’ll be really straightforward here: delicious guacamole recipe essentially means freshly made. With guacamole there is just no other way. Buy it once prepacked, from a supermarket if you want to waste some money, but do yourself a favour and get some nice, ripe avocados as well since you’re already out shopping. You’ll need them to rectify the bought guacamole error!
I could rage about the quality of crispy and zesty flavour, which only freshly made guacamole can deliver through another page, but maybe a comparison will picture this better. Have you ever had a fresh, sliced, seasoned tomato left over, which you stored in a fridge under a plastic foil for a day or two before eating it? That’s how prepackaged guacamole tastes like to me. Digested by the seasoning and lengthy fridge cold, disintegrated, lifeless, and completely shrunk in flavour.
Perfectly ripe, super healthy avocado, fresh onion, fresh garlic, fresh tomato, fresh cilantro and fresh lime juice. The seasoning and any extra flavouring is optional – FRESH base will take you safely to discovering your favourite guacamole variation.
To make a great guacamole you’ll need fresh, perfectly ripe avocados
Avocado ripen after it was harvested and there are few ways to determine whether it is ripe enough to eat. I like to buy avocados, which are not quite ripe yet and let them mature at my home. Best avocado for guacamole should be perfectly ripe and you can check it by placing an avocado in a palm of your hand applying a gentle, even pressure.
- If an avocado is perfectly ripe the skin should “give” slightly but should not remain undented.
- If the avocado feels mushy, it has become over ripe.
- If the avocado feels firm, it is still under ripe.
After you had bought your avocado and checked if for firmness you can also remove the stem to do that check. Dark brown flesh under the stem means over ripe, dark yellow means – ripe, light yellow – under ripe.
Have a look at this helpful, visual guide from avocado loving people at Avocado Central:
Avocados belong to the celebrity, super-food family and in combination with a star of this blog, raw garlic clove in guacamole, they create a super-food red carpet for health and well being. You can find out more about the health benefits of garlic here.
I can skip a meal with a bowl of a good guacamole (like I did yesterday evening) and my partner tells me off sometimes, but if you tried a freshly made guacamole you’ll know how moreish this fantastic Aztec’s invention is! Buen provecho!
- 3 ripe Haas avocados - seeded, peeled and mashed with a fork
- 2 finely chopped plum tomatoes (about 4 tbsp)
- 1 clove of garlic - minced
- 1 tsp finely chopped red onion
- 1 tsp fine sea salt (or more to taste)
- ½ tsp cayenne pepper
- 1 lime - juice only
- 1 tbsp chopped cilantro
- ½ tsp ground cumin (optional)
- Mix all ingredients in a bowl and leave at a room temperature for 1 hour before serving.
- Serve with tortilla crisps, water biscuits or any similar.