It is no secret that I am an avocado fan. I love this green savory, sometimes squishy fruit. I put it in salads, wraps, sandwiches, dressings, dips, etc. I have not tried it as an ice cream base yet; those recipes and experiences will happen later. Guacamole or guac can be marvelous with chips, crackers, and vegetable sticks and slices. I’m not quite sure how my mom made her guacamole on Thanksgiving, since I was busy working on the turkey. This is pretty much the recipe I grew up with; it was nice having a bit of nostalgia at our family holiday feast.

Guacamole Dip
Yields
3 cups dip

Ingredients
3 Medium Avocados, pitted, skinned, chopped
1 Lemon, juice of
2 Cloves Garlic, peeled, chopped
1 Tomato, cored, chopped
1/2 Onion, skinned, diced
2 Scallions, trimmed, chopped
1/4 cup Salsa
1/2 cup IMO or Dairy Sour Cream

Directions
Mix ingredients in a medium bowl with a fork, mushing it together until the dip is smooth but has some chunks of avocado.

Chevy’s makes a great guac that has a definite lime flavor. Their recipe is pretty delicious, simple and adjustable when you order it. One of the great things about Chevy’s is the tableside guacamole made in front of you by a waiter or waitress, which is much more interesting and exciting to me than the usual kitchen-made method. Their recipes page lists their tortillas, sauces and spice mixes.

Chevy’s Guacamole
Makes
2 cups dip, 2 to 4 servings

Ingredients
3 Medium Avocados, pitted, halved
1 Small Lime, juice of
OR 1 tablespoon Lime Juice, freshly squeezed
1/2 cup Pico de Gallo Salsa (see below)
1-2 Cloves Garlic, peeled, chopped
OR 1 1/2 teaspoons Garlic, chopped or minced
1 teaspoon Extra Virgin Olive Oil, optional
1 teaspoon Jalapeno Pepper, stemmed, seeded, minced
1 teaspoon Salt

Directions
Slice through the avocado flesh while it’s still within the skin from one end to the other longways, without piercing the skin. Turn the avocado and slice it perpendicular to the cuts you just made, chopping the flesh into rectangles. Using a large spoon, scoop out the flesh into a medium bowl. Mix in the lime juice to completely coat the avocado. Gently stir in the salsa, garlic, oil, pepper and salt. Mash together the ingredients until the dip is creamy but slightly chunky.

Pico de Gallo Salsa
Makes
2 cups salsa

Ingredients
1 pound or 2 cups Tomatoes, cored, seeded, chopped in 3/8-inch pieces
1/2 cup White Onion, skinned, ends removed, diced
2 tablespoons Cilantro, stemmed, freshly chopped
OR 2 teaspoons Dried Cilantro, soaked in water 20 minutes
1 1/2 tablespoons Jalapeno Pepper, stemmed, seeded, minced
2 teaspoons Lime Juice, freshly squeezed
1/2 teaspoon Salt

Directions
Mix ingredients thoroughly. Store in refrigerator.

Tah-dah! Personally, I use heirloom yellow tomatoes, since I can’t eat red ones due to my acid reflux; besides, colorful heirlooms are much prettier. I use Himalayan Sea Salt (pink rock salt) for its flavor and (sea salt in general) to keep my sodium levels down. (Yes, different varieties of salt have distinct flavors due to mineral content; go to your local spice shop’s salt section and have a taste for yourself. It was quite an eye-opening experience for me.) I also generally prefer sweet yellow onions for their mild flavor and lower acidity. You can easily alter these recipes into your own versions. There really isn’t a wrong way to make guacamole. Sometimes I forgo onions and add more garlic or use salsa verde instead of pico de gallo. You can also garnish the guac with extra onion, garlic, tomato or cilantro. Heck! You can garnish it with queso fresco or queso panela (Mexican crumbly cheeses). Experiment with flavors to find a version you like.

How do you make your guac? What do you eat it with?

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