Best Guacamole

Lori Hartnett Blog, Recipes Leave a Comment

Guacamole 101: Who doesn’t love guacamole and chips? A simple guacamole can be made with just avocados, onion, and salt – perfect if you are short on time or have picky eaters. Traditional Mexican guacamole has avocado, onion, tomato, chili pepper, cilantro, garlic, and salt.

Guacamole dates back to the Aztecs, and theirs was very similar to what we make today. The Aztecs believed avocados to be an aphrodisiac, which may have something to do with the popularity in those days! Another reason why avocados were consumed was the fact that the avocado has the highest fat content of any fruit. This fruit with good fats and proteins was highly regarded.

The Hass avocado is perfect for making guacamole. The skin turns from green to purplish-black when ripe, and 80% of all avocados grown in California are Hass. The Gwen variety is also a good choice.

And to spice it up? The serrano chili is the most common chili in Mexico, so it stands to reason it would be a popular choice for guacamole. This small, slender chili can be hot, so chop the chili fine before adding to your guacamole.

In Mexico, the most commonly used onion is the white onion. Unlike the yellow or red, the white onion is not sweet and has a pure flavor. Grate or chop the onion fine so it will not overpower the flavor of your guacamole.

Select ripe, firm red tomatoes. If you must choose from mediocre, off-season grocery store tomatoes, choose plum or Italian tomatoes for the most flavor.

Cilantro is a member of the carrot family and is also referred to as Chinese parsley or Coriander. The leaves look a little like flat Italian Parsley, and you want to find a fresh, aromatic bunch.

Print Recipe
Best Guacamole
Vegetarian, Vegan, Wheat Free, Gluten Free, Dairy Free, Soy Free, Nut Free
Makes:   2  cups
Makes:   2  cups
  1. MIX ingredients in bowl.
  2. SERVE immediately with tortilla chips.
Fresh Tips

Hasten the ripening of avocados by placing them in a paper bag with an apple, pear, or banana and leave on the counter top.

Slow the ripening by storing an avocado whole in the refrigerator.

Mash avocado and place in a freezer container just large enough to fill the container but don’t under-fill. Too much airspace allows the avocados to oxidize and brown. You can also use a freezer-weight zip lock bag. Fill the bag with mashed avocado. Leave bag unzipped and fold it over, pressing out the air from the bag. Zip closed and freeze.

I recommend organic tortilla chips and two of my favorites are Target’s Simply Balanced Organic Tortilla Chips and Trader Joe‘s Organic Corn Chips.

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