I love guacamole – actually I love Central America, mostly Guatemala – I have been there 9 or 10 times… I lost track. I’m itching to go back, but not for the food, for the people there and the children’s home I was a part of starting. Soon I hope!
More about that another time. Back to why you’re here.
This recipe is inspired by guacamole I had at my sister Debbie’s years ago. It reminds me a lot of guacamole I have had all over Guatemala as well.
If you like fresh ingredients, this recipe is for you. I’m actually a little offended just thinking about people using a packet of something to make guacamole. Really? It only takes a few yummy ingredients straight from the garden or if you’re like me, the produce section…
Veggies from ones own garden = amazingly delicious. You just can’t beat it. We hope to have one of our own someday, for now we have to settle for the apples we benefit from our neighbour’s tree. Thank you neighbours!
On to this amazingly simple and wonderful recipe. I think you’ll agree. Unless you don’t like guacamole, in which case we can’t be friends.
I’m only kidding of course…
Printable at the end for you.
Prep time: 10 min it
2-3 Medium sized ripe avocados
2 Cloves of garlic
Juice from 1 Lime
1 1/2 Tbs finally diced onion
1/2 a Red pepper finally diced, and/or 2 Roma tomatoes
Lightly Salt & Pepper to Taste if you’d like, but doesn’t really need it.
1. Chop up your onion, red pepper/tomato and set aside.
2. Take your beautifully ripened avocado (when you’re at the grocery store here’s how to tell a ripe one: should be dark on the outside, and kinda soft ish feeling. Not pushy, or it will be over-ripe.) When you cut into it, it should look nice and green.
Make lines with a knife to make tiny squares in the avocado (see above). This makes it super easy to scoop out. The brown golf ball sized seed is not in the photo, but if you let a seed hang out in the guacamole, it stays fresh a bit longer. Let’s face it, guacamole is not something you can prepare a day beforehand, but that seed keep it greener fresher longer than without. Scoop out the avocado into a medium sized bowl.
3. Take a fork and mash up the avocado.
4. Add all other ingredients (garlic, onion, juice from lime, red pepper and/or tomato, a pinch of salt & a bit of pepper to taste). Mix around.
As I mentioned, this really isn’t something to make ahead of time, as it only lasts hours before turning brown whether in the fridge or not. But leaving the seed in there from one of the avocados will buy you a bit of time!
Serve with tortillas chips!
Side note: I recently had guacamole on a veggie burger at the Nordik Spa in Quebec, and it was incredible, but a bit messy! I’ve been tempted to try to recreate it at home, if I did, this is the recipe for guacamole I would use. (By the way, if you’re ever in Quebec, do check out this spa… you’ll thank me.)
What else do you serve guacamole with? I’d love to know!
Printable of this recipe: