I don’t need to sell you on the idea of guacamole- it sells itself. The rich creaminess of avocados makes this a cult favorite. Not only are they delicious, but avocados have healthy fats that can actually help keep your waistline slim. If you follow ‘peeled wellness’ on instagram, you saw that guacamole made its first patio appearance of the season this past weekend.
Cautionary note: avocados are pretty calorie dense. By nature, fats have the more calories per gram than proteins or carbohydrates. While the unsaturated fast in avocado are good for you, guacamole should be eaten in moderation [since it is not very low calorie].
Without further nutrition lecturing- the BEST guacamole recipe.
- 2 avocados
- Juice of 1/2 lime
- 1/4 c tomato, finely chopped
- 1/4 c onion, finely chopped
- 1-2 tsp garlic powder
- 3 dashes hot sauce
- Sprinkle cilantro
- 1 tsp black pepper
- Salt to taste
When shopping for avocados, be sure to pick up some that are a little mushy to the touch. If the avocado is hard and not ripened yet, it will be very difficult to mash into guacamole. It should soften over the course of a few days, but who wants to wait that long?
Slice an avocado in half and set the pit aside. Slice the soft inner avocado into a checkerboard pattern and scoop into a bowl. Repeat with the other avocado and mash to desired creaminess. You want to save the avocado pit to toss into your prepared guac- it will help delay the guacamole turning brown. Brown guacamole still tastes fine, but is far less visually appealing.
Once you have your mashed up avocados, go ahead and throw in everything else! There’s definitely room to get creative within this recipe. I like bold flavors. If you’re less infatuated with onion or garlic, it’s 100% acceptable to add less. If you like some spice, I’d definitely add more hot sauce. This is recipe is very mild in order to please a crowd.
That’s all there is to it! Smear this stuff on burgers, dollop it on salads, dip it with chips- whatever pleases your fancy! I like to make this a few hours before serving so that it has time to chill, but I also think it’s best eaten the same day that it’s made.
Do you have a killer guac recipe? I’d love to hear your variations!