Guac That Rocks! Guacamole Two Ways - Part I - Traditional Mexican Guacamole

When I think about exotic places, I think of being on a secluded beach in Mexico… white sandy beaches, clear water and blue skies. As I chill out on a beach chair with an ice cold Corona with lime (in hand) and a hearty bowl of fresh guac and chips to my other side, I contemplate nothing but the moment!

Let me say right off the bat, if your impression of guacamole is the pre-made stuff from the grocery store, then you have not had guacamole. It would be like saying that fast food is fine dining (which we all know is not the case).

In general, avocado is a simple fruit (not vegetable) to work with. While sometimes getting the bum wrap for being high in fat, you might want to re-consider what you think about avacados. They are good sources for Lutein, Vitamin E, Glutathione, Beta-sitosterol, Monounsaturated fats, Folate and Potassium. Check out the Avocado Grower Board for more good stuff on avocados.

The trick to making nice looking guacamole is to introduce an acid, either lemon or lime, to stop the avocado “meat” from oxidizing and turning brown. Oxidation doesn’t affect the taste, but does impact its look, and since you eat with your eyes first, appearance is very important.

I offer you two preparations for guacamole. While my preference is towards chunky or rustic style, if your liking is towards a smoother blend, don’t let me stop you! You can prepare guacamole in a food processor or blender. If you want to go rustic, a fork will do the job and save you clean up time!

Ingredients:

• 1 ripe Avocados, peeled and seeded (California Hass preferred)
• ½ cup onion diced (Vidalia onion preferred)
• ¼ cup cilantro, finely chopped
• 1 tsp garlic, minced (or more to taste)
• 1 tsp hot sauce (or more to taste)
• 1 juice of one lime (or lemon)
• Salt and pepper to taste

Process:

1. Seed and peel avocado and cut (or process)
   
   
2. In a medium bowl combine all ingredients and fork mash
   
   
3. Cover and let sit in refrigerator for at least 2 hours to allow flavors to set
   
   
4. Garnish with chopped tomato, chopper jalapeno pepper or cilantro
   
   

Note - while it is not necessary, If using food processor or blender, combine all ingredients and pulse until slightly chunky. Do not puree.