Guacamole

Guacamole, or “whack-a-mole” as we often refer to it at home, is probably one of my all-time favourite foods. And it’s was one of the few Mexican foods I can could eat since taking some food-related irritants out of my diet (more on that another time though). I can still eat this, but I have to be more careful about how much and how often I indulge.

One of the things I love about making this dish, is that it’s very versatile. That is, there are a few necessary staples. And everything else can be added according to preference, or what you happen to have on hand (You can even easily divide a single batch into portions to accomodate everyone’s taste preferences).

Me? I add a bit of everything! I love my guacamole with LOTS of tomatoes and garlic. And only a bit of heat. And a good amount of fresh cilantro.

S has similar tastes, but likes fewer tomatoes and more jalapeno. And NO cilantro. Sometimes I sneak in a bit of dried cilantro because the flavour is mild.

I think he might be one of the unfortunate few who taste soap…

Ingredients

  • 5 small Hass avocados
  • 3 cloves garlic, minced
  • 1 lime, juiced
  • 1/2 – 1 teaspoon sea salt
  • Flour tortillas to make chips

Optional ingredients

  • 3 medium-sized vine-ripened tomatoes, chopped
  • 1/2 jalapeno pepper, seeded and minced
  • 1/2 small red onion
  • Fresh cilantro

Substitutions

  • Lime: 1-2 tablespoons of concentrated lime juice
  • Hass avocados: Jamaican avocados (the taste is milder)
  • Fresh cilantro: Dried cilantro has a much milder flavour
  • Vine-ripened tomatoes: Grape tomatoes, halved
  • Flour tortillas: Corn chips or naan bread

Directions

  1. Prepare all of the add-ins: mince the garlic, chop tomatoes, slice an onion, juice a lime. Have everything EXCEPT the avocado ready to go.
  2. If you’re making your own tortillas into chips, slice your tortillas now and toss them in the oven to crisp up. Watch them closely so they don’t burn. If you’re using a bag of chips, open them up and put them in a fancy serving bowl.
  3. Slice and scoop the avocado from the husk.
  4. Mash it! I like to use a potato masher.
  5. This is a good time to divide into portions if you want to make a few different combinations.
  6. Add the fixings (garlic, salt, lime, and anything else you’ve prepared).
  7. If you like the dip chunky, mix it quickly and you’re done! If you like the dip smooth, mash it up some more before serving.
  8. Serve with chips.

Storage tips

  1. Reserve the avocado pit and put it in any leftover guacamole.
  2. Add a bit of extra lime juice on top of the dip, don’t mix it in.
  3. Cover the leftovers with a piece of plastic wrap that is placed directly on top of the dip, smooth it down to push out any air bubbles.
  4. Store it in an opaque container so no light gets in.
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