It's Guacamole Time, Ya'll!
Hass (California; dark, rough skin) avocados are softer, creamier, and richer in flavor. Fuerte (Florida; smooth, bright green skin) avocados are firmer and have a fruitier flavor. They are both great and can be mixed in the guacamole for varied texture. 15 minutes of prep time. Serves 4-8.
- 6 avocados (Hass, Fuente, or both)
- 3 Roma tomatoes
- ½ medium red onion, diced
- Handful fresh cilantro
- Juice of ½ lime
- Chili pepper, diced (choose from list below)
- 1 serrano (hot),
- 1-2 jalapeño (hot),
- 2 cayenne (hot),
- ½ poblano (medium),
- ½ anaheim (mild),
- or ¼ bell pepper (mild)
- 2-5 cloves garlic, minced and crushed (preferably roasted)
- ½ tsp cumin
- ½ tsp salt
- ½ tsp fresh black pepper
- ½ tsp cayenne (optional)
- dash of hot sauce (optional)
- Vitamin C tablet or powder (optional)
- olive oil (optional)
- yogurt (optional)
If desired, roast garlic for use in the guacamole.
Seed, dice, and drain the tomatoes. Dice the red onion and chilies, leaving the seeds in for more spice if desired. Mince and crush the garlic until it’s almost a paste. Add all to a mixing bowl along with the spices.
If desired, crush ½ a tablet (1/8 tsp or less of powder) of vitamin C (ascorbic acid) and add to the mixture. This will slow the browning of the avocado but can add a bitter taste. Use sparingly.
Dice the avocados and add them to the mixing bowl. Add the lime juice and toss gently to coat. The lime juice will slow the browning of the avocado fruit.
Chop the cilantro (¼-½ c chopped) and add to the bowl. Fold and mix until the guacamole reaches the desired consistency. Continued mixing will break up the avocado fruit and make for smoother dip. If desired, add olive oil or yogurt (not more than ½ c) to make the dip smoother and creamier.
Smooth the surface of the guacamole with a spoon and press a sheet of cling wrap onto the surface, pushing out all of the air bubbles. This will help prevent browning until the dip is ready to be served.
Refrigerate until ready to serve. If desired, transfer the dip to a decorative bowl just before serving. Garnish with limes and cilantro.