Have you ever heard someone say “I hate guacamole”? The answer is no, never.
Life is Good – Guacamole is Better – Link to Recipe in Bio #guacamole #video #foodblog #mexican #vegan #vegetarian #homemade #avocado #tomato #jalapeño #onion #garlic #lime #cilantro #tomato #foodisbetter #instafood #eatstagram #igfood #igfoodie #torontofood #toronto #stlawrencemarket #eatthis Music #Happy by @pharrell
There is something about a fresh, cold ‘guac’ on a warm day, with just the right acidity, spice and flavour that is so addicting. I usually decide to make about twice the amount needed for the group, as those who like it, like it a lot.
The results if this recipe can vary drastically depending on both the freshness of the ingredients and the technique used to prepare them.
Freshness: For the most part, the freshest ingredients are the best, obviously. Avocados, however, are a tricky nut to crack (and they actually are technically a nut, but that’s not what I’m getting at). Either too fresh or overripe, it takes a little practice to get to know the avocado. The best description I have come up with is this: When you are choosing avocados to use the day of, or the following day, push your thumb into it. The perfect avocado should feel like you are squeezing cold butter – firm with a little give. If its softer than that, then it has already turned brown inside the skin. If its rock hard then it needs at least 3 days (which is good if you don’t plan to use them right away).
Technique: Heres the part where most people get sloppy, and the final product reflects it. Avocados should be roughly chopped, tomatoes deseeded then diced, garlic minced (I use a microplane), chop the cilantro, squeeze the time and finally chop the jalapeño and onion as small as possible. Once its all on a bowl, use a wooden spoon or a pestle & mortar to mash up the avocado as it combines everything.
Guacamole Recipe (Yeilds 3-4 cups, good for 4 people)
– 3 perfectly ripe avocados
– 1 small red onion (3/4 cup when chopped)
– 3 garlic cloves, minced
– 1 tomato, deseeded and diced
– 1 handful fresh cilantro, chopped fine
– 1 green jalapeño, chopped fine
– 1 lime juiced
– salt & pepper
As always, taste what you get an adjust accordingly. I usually prefer a little extra lime juice and peppers. When storing you guacamole, there are a hundred myths about how to prevent the colour from turning brown in the fridge, but here’s the hard truth: Oxygen is the enemy, so keep the air off the guac with plastic wrap and it will stay perfectly fresh in the fridge for up to 4 or 5 days. The avocado pits do nothing!
Life is Good, Guacamole is Better.