Guacamole

Guacamole

Gua-ca-mo-le I love the sound of this word :D

One more thing I had never tried before coming to the US! Actually I have never even tried avocados before coming to the US! Incredible right? Italians are so close minded when it comes to food. We believe we have the best food and there is no reason to try stuff from somewhere else. Well, while I do believe that overall Italian food is the best (that means if you put together all the best dishes from the different countries, to me Italy wins hands down), this does not mean that there aren’t good dishes from other countries :) I am thinking ceviche from Peru :P Or kebab from Turkey or curries from India… Italy should open to new cultures and their culinary heritage :)

I believe I had guacamole for the first time when I went tubing, shortly after I moved to Florida. If you have never heard of tubing you surely should check it out, especially in Central Florida where you tube down beautiful crystal clear spring fed streams, for example here is the website for Ichetucknee Springs State Park. I soon became addicted to guacamole and every occasion was good to bring some… to try to make my addition healthier I decided to try and make my own guacamole: it worked!

Ingredients

  • 2 avocados
  • juice of 1/2 lemon
  • 1 garlic clove (I skipped this, as usual)
  • 1 tomato
  • 1/4 yellow onion
  • 1 tbs chopped Italian parsley
  • 1 jalapeno
  • 1/2 tsp cumin
  • 1/4 tsp salt

Directions

Halve, seed and remove the pulp from the avocados.

Mince the garlic (if using).

Chop the tomato.

Chop very thinly the onion.

Mince thinly the jalapeno (note that we could not find jalapenos therefore in the pic you can see a finger pepper).

And now: mix all together! Place the avocado in a bowl, squeeze the lemon (lime in the pic) juice and mix. Add garlic, tomato, onion, parsley, jalapeno, cumin and salt. Mix with a fork breaking the pulp of the avocados until everything is well combined.

Guacamole steps

Serve with chips or veggies or use to dip quesadillas :)

Guacamole And Chips

Note: avocados just like apples, bananas and some other fruit, oxidize at contact with air. Therefore, even though your guacamole will be perfectly edible for a few days (if you keep it in the fridge), the top layer will turn an unappealing brownish color. If you are making guacamole for friends and it turns brown, instead of mixing the brown through (it will look more appealing but not that much) scoop away the top layer… and toss it on a chip that you can enjoy before you serve a bright green guacamole!

Enjoy!

5 Responses to Guacamole

  1. My friend who makes Guacamole told me, that in order to prevent changing the colour to brown, you should put the seed inside the sauce, when leaving it for the next day. She says it works, I never tried, it costs nothing so you might give it a try :)

  2. The other key facts about avocados are (1) amazingly they don’t go brown when peeled if you leave the stones in contact with them and (2) never ever try to cook them —disaster—- avocado soup is delicious but must be made entirely cold.

  3. @Olek, Yorick: interesting! I will have to try that, but I am pretty sure once I sliced open an avocado and I stored half of it still with the seed on, I seem to remember it did turn brown. I’ll have to try with guacamole anyways, maybe seed+lemon juice will do the trick.

  4. Hi Ericka… i was taking a quick look on your recipes and i also like very much guacamole, in my family is used to be done since i was a child…. To avoid the brown color put the seed on the mix (once the guacamole it’s done).
    We also do the guacamole with other ingredients if you want to try them ….
    We use cilantro (This kind of http://organicacostarica.com/images/culantroba6.jpg), onion, red sweet pepper(not the spice pepper), mayonnaise (and a bit of English sauce) and bit of salt.

    Hugs, i love to take a look on your new recipes!!!

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