Guacamole
If you would have told me I would be writing about my own personal guacamole recipe 5 years ago I would have called you a fool. I hated guacamole. Well, I refused to try guacamole is more like it. I use to manage at a restaurant chain that served guacamole and as a function of my job I had to try it. I still didn’t like it.
Then one day, my then boyfriend (now loving husband) was complimenting someone else’s guacamole. GAME ON! No one was going to out-rank me in cooking, not even in an item that I didn’t like. So I recalled the way we made it at the restaurant and went to work.
Now this guacamole recipe wins avocado haters around the world. Seriously! I know people that refuse to eat avocados or guacamole that will eat this. It is notorious for it’s ability to win over the must stubborn of taste buds. Give it a try for yourself and see.
Author/Source:
Tricia @ Onceamonthmom.com
Ingredients:
- 2 Avocados
- 1/2 lime, squeezed for juice
- 1 Roma Tomato, diced
- 2 Tablespoon Red Onion, finely diced
- 1 teaspoon ground black pepper
- 2 teaspoon Kosher salt
- 1 teaspoon garlic powder
Directions:
Peel, pit and mash the avocados in a small bowl. Squeeze in lime juice, pepper, salt, garlic powder and stir Gently stir in tomato and onion. Chill if desired. Stir.
Guacamole turns brown if kept for too long. To prevent some browning, shake bowl to get out air pockets. Then add a sheet of saran wrap, pushing it down so that it sits on top of the guacamole. Seel container with lid or another firm piece of saran wrap.
Freezing Directions:
Not recommended for freezing because of discoloration.
Servings: 4-6
This Post is linked to:
- Mouthwatering Monday at A Southern Fairytale
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
Mmmm. We took a short cooking class poolside on our honeymoon in Mexico, and this is pretty much how we made guacamole there! I LOVE it with tomato in it. I could eat it all right now. Yum yum yum!
You can freeze avocado by itself. Just mash it and freeze it in a freezer bag. I just found this out and it works!
That is just how I make my guac (minus the lime). I ate guacamole a little before I got pregnant, but could have eaten it every day when I was pregnant. I will still eat it occasionally, but am taking a break from it!
I make mine the same but I add cilantro and I use minced garlic rather than the powder. I don’t always use the lime because my husband prefers it without.
As a native Texan — it’s a staple in our household anytime we have a Tex-Mex dish. I will say, however, that you CAN freeze it. What I do is find a freezeable, plastic container that is ALMOST the perfect size to hold it (just a teenie tiny bit bigger) and then take some plastic wrap and make sure that it covers every square inch of exposed guacamole (to make a seal)…and then just shove the extra plastic wrap down on top and put the lid on and freeze! It’s never failed me once and when avocados are in season I ALWAYS make a TON!
OR you can always make it and put it in one of those vacuum seal bags those work great too but I know everyone doesn’t have one of those (like I do)
Tricia, it’s a great guacamole recipe and it looks awesome!
Another GREAT WAY to prevent browning is to save the pits & store them in the bowl…. it works!!!
This is almost my recipe to the “T.” Only thing missing is the heat–I add some finely chopped jalapeno (about 1 for 4 avocados). Oh, someone beat me to it… yes, to keep the guacamole green longer, keep one pit in the bowl with the guac! (And, contrary to what one other commenter said, don’t EVER add cilantro! BLECH!)
Looks delicious. Now,I want to make some. Yum!
I have always wanted to make my own thanks for the great directions!!
Sometimes we use lemon juice instead of lime, and we add a little bit of finely shredded lettuce to it sometimes.
I’d suggest adding the tomato after thawing because tomatoes don’t freeze well, maybe the onion too if you want the crunch. With the amount of lime juice it shouldn’t discolor much and can definitely be frozen.
If you don’t use lime/lemon juice I’ve also it suggested to use Fruit Fresh or another brand of ascorbic/citric acid (Vitamin C).
I make mine with some chili powder too. Good guac is all about letting the avocado shine through. My local stores only have rock hard avocados and they are a pain to mash, it’s never quite the right texture unless they are ripe.
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Growing up in Cali where we had a ton of avocado orchards nearby, so we ate alot of avocado’s. I too add the fresh garlic and love some chopped green onion and cilantro. A word about cilantro: I have noticed it is one of those things you either vehemently hate or absolutely love. My entire family loves it except for 1 of my sons (1 out of 4 kids is not too bad), so I always set aside a bit for him pre-cilantro. I never make mine the same twice, but its always a hit. A special breakfast treat we enjoyed as kids was “avocado toast”. Mash an avocado and mix in a little mayo then spread on toast and sprinkle with some s&p. Amazingly kids seem to really like it.
i love avocado so simply mashed up with some lime juice or even rice vinegar and its better than mayo to me!
http://mummyicancook.blogspot.com/2011/04/salmon-korokke-croquette-balls-with.html