Bill’s Best Guacamole by Bill Wilkat Oct. 8, 2018

Bill’s Best Guacamole

I love avocados prepared in all sorts of ways—they go great in a salad, with a fried egg, in a taco or my favourite: fajitas!  Avocados are also a super healthy fruit and one of the few foods we eat (like bananas and grapefruit), that contain selenium (a powerful antioxidant that helps defend the body against illness, such as heart disease and cancer).  And it contains heart-healthy monounsaturated fat—the good stuff.  Free of sugar, bad cholesterol and sodium—one of natures many perfect foods—how wonderful is that?

But of course, one of the best ways to eat them is prepared as Guacamole. Many versions of this famed Mexican specialty are out there and often the simplest ones are the best, and while I like them all, I also love certain flavours that marry beautifully with avocados including onions, cumin and cilantro.  So over the years I’ve made a lot of Guacamole and nowadays I normally make it without a recipe but today I thought I’d write it up and share it.

Guacamole is fantastic and often served as an appetizer with tortilla corn chips which is also a super snack on a lazy afternoon, or while watching a sports event and enjoying a cold beer.  I often have it on toast or rye crisps with a slice of cheese (or cream cheese) and a few drops of Sriracha—I also do this with fresh slices of avocado, (see pic below), which is equally delicious.

Avocado slices on Rye Crisps with Cream Cheese

Cilantro: If you really don’t like cilantro, leave it out. But I’d like to point out that the first time I tasted cilantro, I did not like it at all!  However, I gradually came to appreciate its’ flavour by using small amounts of it and I soon learned that that is the key to using it–and discovering the wonderful flavour it imparts in certain recipes (like Guacamole).  So I encourage you to do likewise and you may soon discover the subtle benefits of it on your palate. 😀

Ingredients:

  • 2 small avocados; each weighing about 130 g (4.5 ounces)
  • 15 g (1 tbsp) minced onion
  • 15 g (1 tbsp) of lime juice
  • 4 g (1 tsp heaped) fresh chopped cilantro
  • 2 g (1/2 tsp heaped) cumin powder
  • Sriracha to taste
  • Pinch of salt to taste

Directions:

  • Slice avocados into halves lengthwise, remove pit from each one, and scoop out the flesh using a tablespoon.  Or, you can opt to cut the flesh into cubes while, still in the skins, and then scoop it out.
  • Chop and dice the avocados and add to a serving bowl together with the other ingredients.
  • Mash with a fork to desired consistency and serve.

Note: For a smoother creamier Guacamole, you can add a tablespoon of mayonnaise, or use a small food processor to blend it.  However, I find it more enjoyable when it’s roughly mashed and left a little bit on the chunky side.

Guacamole also freezes really well if you’d like to keep some handy. Simple scoop it into small freezer bags, lay it flat to freeze, and then later you can easily vacuüm seal it as well to reduce the chance of freezer burn.  I’ve done this up to 2 weeks without vacuüm sealing and it was just like freshly made when I thawed it.  Thaw in the refrigerator overnight when desired.

We generally get Mexican avocados in our local supermarkets, and they are an excellent bargain when you buy a bag of them.  I find they keep quite long in the produce drawer of our refrigerator and when I know I’m going to use some, I’ll pull them out and leave them on the counter for 2 to 3 days to ripen.  I’ve tried so-called tricks to ripen them faster and none of them have yielded satisfactory results so if you want to speed up the process, I suggest you forget about it and just be patient and let time do it for you LOL!

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Bill’s Best Guacamole by Bill Wilkat Oct. 8, 2018

Bill’s Best Guacomole–Lucious, fresh and not too spicy!

  • Author: Bill Wilkat

Ingredients

  • 2 small avocados; each weighing about 130 g (4.5 ounces)
  • 15 g (1 tbsp) minced onion
  • 15 g (1 tbsp) of lime juice
  • 4 g (1 tsp heaped) fresh chopped cilantro
  • 2 g (1/2 tsp heaped) cumin powder
  • Sriracha to taste
  • Pinch of salt to taste

Instructions

  • Slice avocados into halves lengthwise, remove pit from each one, and scoop out the flesh using a tablespoon.  Or, you can opt to cut the flesh into cubes while, still in the skins, and then scoop it out.
  • Chop and dice the avocados and add to a serving bowl together with the other ingredients.
  • Mash with a fork to desired consistency and serve.

Notes

  • For a smoother creamier Guacamole, you can add a tablespoon of mayonnaise, or use a small food processor to blend it.  However, I find it more enjoyable when it’s roughly mashed and left a little bit on the chunky side.
  • Guacamole also freezes really well if you’d like to keep some handy. Simple scoop it into small freezer bags, lay it flat to freeze, and then later you can easily vacuüm seal it as well to reduce the chance of freezer burn.  I’ve done this up to 2 weeks without vacuüm sealing and it was just like freshly made when I thawed it.  Thaw in the refrigerator overnight when desired.
  • We generally get Mexican avocados in our local supermarkets, and they are an excellent bargain when you buy a bag of them.  I find they keep quite long in the produce drawer of our refrigerator and when I know I’m going to use some, I’ll pull them out and leave them on the counter for 2 to 3 days to ripen.  I’ve tried so-called tricks to ripen them faster and none of them have yielded satisfactory results so if you want to speed up the process, I suggest you forget about it and just be patient and let time do it for you LOL!

Keywords: Guacamole

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Bill Wilkat

Retired Luthier, and now a blogger writing about food including recipes, restaurant and product reviews, and guitar related information which includes "how-to" info. and more.

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