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Guacamole!

June 24, 2010

There are probably more ways to make this dip than ever imagined but I thought I would share with you how I make mine.  I grew up with 2  avocado trees in the our back yard so we made a lot of guacamole and ate tons of avocados in salads and just by themselves.  Oh, how I wish we had an avocado tree now in our backyard,  but the South is too cold in the winter for those tender roots.  Lucky for all of us we can buy them at the store year round sometimes they are pricier than others.

Avocado tips:

  • There are mainly two types of avocados that are sold in the store, one is called a Hass which has the bumpy pitted skin.  The other type is bigger and it’s skin is smooth and thinner and they are Florida avocados. They have different taste to them, the Hass has a rich buttery flavor.  While the larger Florida kind is more mild tasting.
  • If you plan to use the avocado right away then feel them in the store they should feel soft but firm.  The little round part at the top where they are picked should not be black if it is then don’t buy it because they will be rotten on the inside.
  • If the avocados are not ripe at all when you buy them just put them in a brown bag on the counter and they will get ripe in a few days.
  • Storing left over guacamole is  tricky because air turns it brown.  So to lessen the browning I put plastic wrap right on top of the dip then put a lid on that.  Even though the dip gets a little brown in the fridge it is still good.
  • It is a myth that putting a pit or seed in the guacamole helps to keep it from turning brown.

Guacamole
4 large avocados
1 clove garlic
2  heaping T.  sour cream
1/2 a lemon juiced
2 T. salsa
kosher salt couple of pinches
garlic salt to taste
cilantro to taste ( I used about a 1/4 of a bunch chopped)

  • Cut the avocados in half by running your knife around the avocado length wise. To get the pit out take your knife and hit your seed with the knife until it sticks into the seed then twist (be careful not to miss the seed and cut yourself) the knife and the seed should come right out with it.
  • Next scoop out all avocado with your spoon, don’t peel it takes too long, and put into a medium size bowl.
  • Once all the avocados are in the bowl take your knife and run it through all of them. Or you can slice your avocado while the skin is still on then scoop it out.
  • Now add the rest of your ingredients and stir. It will be chunky, if you like it smooth then use a mixer to blend it until it is smooth.
  • If your flavor isn’t quite right when you taste it’s prabably the salt that you need to add.

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From → Appetizer, Mexican, Snack

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