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Guacamole: It's fun to say and easy to make. A favorite friend of the tortilla chip, the bright green dip is also an eye-catching visual magnet that is sure to attract attention on any party table. Just toss together a few basic ingredients and mix, mash or blend, and Ole! You've got a basic guacamole recipe that can kick-start an instant fiesta. Master the basics of guacamole and you can create a fresh and flavorful treat in little more time than it takes to say...well...guacamole.
The basic guacamole recipe hasn't changed much since the Aztecs first began making the creamy green mixture in central Mexico centuries ago. The original concoction of avocado, lime juice and salt has since evolved to include tomato, onion, peppers and cilantro. Garlic is a common modern ingredient but was not originally utilized.
There are creative guacamole recipe variations and traditional blends, but the foundation for any guacamole recipe is the avocado. This high-fat, nutrient-rich fruit can trace its origins to areas throughout Mexico, Central America and some South American regions. Spanish conquistadors helped to spread avocados throughout the Caribbean and Mediterranean in the 16th century. Today, California is the major supplier of avocados for the United States. The state grows seven varieties, but the undisputed avocado champion for flavor, texture and popularity is the Hass avocado.
Available year-round, the pear-shaped Hass has a thick, pebbly skin that turns dark purple and black as it ripens. Peruse the avocado bin at the local market and odds are high that you'll be selecting a Hass avocado to take home for your guacamole recipe. Select your avocados by looking for skins that have started to darken from their original deep green to dark purple. Avocados should have a gentle give when squeezed. You can select firm avocados that haven't fully ripened yet and place them in a paper bag at home with a banana or citrus fruit to hasten the ripening process.
When you're ready to prepare your guacamole recipe, extract the avocado meat by first making a lengthwise cut until your knife blade comes in contact with the internal pit. Continue cutting the avocado by rotating the blade around the pit until you have split the avocado in half. Extract the pit with a spoon and scoop out the meat from the skin casing. Ripened avocado meat should slide out smoothly.
If you're a traditionalist, prepare a basic guacamole recipe with a molcajete, a mortar and pestle used to grind and blend guacamole that also doubles as a serving dish. Start with finely chopped onion, cilantro and Serrano or jalapeno peppers and salt. Grind the mixture to a paste. Add the avocado meat and mix well. Stir in some chopped tomatoes and serve. This traditional guacamole is great as a dip and can serve as a flavorful topping for tacos, nachos, burgers and other dishes. Warm some corn tortillas and wrap with a layer of guacamole to keep with the traditional serving method.
Your guacamole recipe can be chunky, creamy or somewhere in-between. You can vary the consistency by the method you use to mix together the ingredients. Use a blender or add some sour cream for an extra-creamy mixture. The mortar and pestle method or a potato masher will yield a variety of results depending on how long you work the mixture. For a chunky blend, simply fold the ingredients together with a fork.
Get creative with your guacamole recipe by making different variations. Southwestern flavors and other Mexican ingredients such as tequila can give your guacamole some added spice. Add a touch of cayenne for a bolder flavor and a little more heat.
Guacamole aficionados have taken to finding any opportunity to utilize this treat. Salads, toast, eggs, hot dogs and burgers are all non-traditional tortilla-free targets that can blend well with your guacamole recipe. Eating guacamole with cake, however, is not advised.
Email This
Guacamole: It's fun to say and easy to make. A favorite friend of the tortilla chip, the bright green dip is also an eye-catching visual magnet that is sure to attract attention on any party table. Just toss together a few basic ingredients and mix, mash or blend, and Ole! You've got a basic guacamole recipe that can kick-start an instant fiesta. Master the basics of guacamole and you can create a fresh and flavorful treat in little more time than it takes to say...well...guacamole.The basic guacamole recipe hasn't changed much since the Aztecs first began making the creamy green mixture in central Mexico centuries ago. The original concoction of avocado, lime juice and salt has since evolved to include tomato, onion, peppers and cilantro. Garlic is a common modern ingredient but was not originally utilized.
There are creative guacamole recipe variations and traditional blends, but the foundation for any guacamole recipe is the avocado. This high-fat, nutrient-rich fruit can trace its origins to areas throughout Mexico, Central America and some South American regions. Spanish conquistadors helped to spread avocados throughout the Caribbean and Mediterranean in the 16th century. Today, California is the major supplier of avocados for the United States. The state grows seven varieties, but the undisputed avocado champion for flavor, texture and popularity is the Hass avocado.
Available year-round, the pear-shaped Hass has a thick, pebbly skin that turns dark purple and black as it ripens. Peruse the avocado bin at the local market and odds are high that you'll be selecting a Hass avocado to take home for your guacamole recipe. Select your avocados by looking for skins that have started to darken from their original deep green to dark purple. Avocados should have a gentle give when squeezed. You can select firm avocados that haven't fully ripened yet and place them in a paper bag at home with a banana or citrus fruit to hasten the ripening process.
When you're ready to prepare your guacamole recipe, extract the avocado meat by first making a lengthwise cut until your knife blade comes in contact with the internal pit. Continue cutting the avocado by rotating the blade around the pit until you have split the avocado in half. Extract the pit with a spoon and scoop out the meat from the skin casing. Ripened avocado meat should slide out smoothly.
If you're a traditionalist, prepare a basic guacamole recipe with a molcajete, a mortar and pestle used to grind and blend guacamole that also doubles as a serving dish. Start with finely chopped onion, cilantro and Serrano or jalapeno peppers and salt. Grind the mixture to a paste. Add the avocado meat and mix well. Stir in some chopped tomatoes and serve. This traditional guacamole is great as a dip and can serve as a flavorful topping for tacos, nachos, burgers and other dishes. Warm some corn tortillas and wrap with a layer of guacamole to keep with the traditional serving method.
Your guacamole recipe can be chunky, creamy or somewhere in-between. You can vary the consistency by the method you use to mix together the ingredients. Use a blender or add some sour cream for an extra-creamy mixture. The mortar and pestle method or a potato masher will yield a variety of results depending on how long you work the mixture. For a chunky blend, simply fold the ingredients together with a fork.
Get creative with your guacamole recipe by making different variations. Southwestern flavors and other Mexican ingredients such as tequila can give your guacamole some added spice. Add a touch of cayenne for a bolder flavor and a little more heat.
Guacamole aficionados have taken to finding any opportunity to utilize this treat. Salads, toast, eggs, hot dogs and burgers are all non-traditional tortilla-free targets that can blend well with your guacamole recipe. Eating guacamole with cake, however, is not advised.