How to Make Guacamole From Scratch
Guacamole is a tasty concoction made from avocados that can be used as a dip, a condiment or a sauce. The dish originated in Mexico, where it was invented by the Aztecs. It was a staple in their diet because of the high fat content of the avocados. The Spaniards who explored and colonized Mexico picked up the dish and popularized it. To make guacamole, it is important to take the time to choose the best ingredients. You can make guacamole from scratch in a few simple steps. Does this Spark an idea?
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Instructions
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Selecting Ingredients
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Ripe avocados will feel soft when you squeeze them, Select three medium sized avocados at the appropriate ripeness depending on when you plan to use them. If you will not be making your guacamole for a few days, pick ones that are more firm. Coloring ranges from light green when freshly picked to a dark brownish green when ripe. You can keep all but exceptionally ripe avocados at room temperature.
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Select a tomato. Many varieties of tomato will complement the flavors in your guacamole. Use Brandywine for a strong, sweet flavor, or Sun Gold for a tangier result. If you plan to use a smaller variety, such as cherry tomatoes, you will need enough for about 1/2 to 1/3 of a cup.
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Select one lime, squeezing it to make sure it is ripe and juicy. If you do not like lime, you can substitute a lemon for a similar flavor.
Preparation
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Slice the avocado in half lengthwise by cutting around the pit, then pull the two sides apart. A ripe avocado will slice easily with a sharp knife, which you can slide around the pit with little resistance.
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When slicing an avocado, you will have to slice around and remove the pit. Hold the half of the avocado with the pit and hit the pit firmly with the sharp edge of a knife. The pit should come out when you pull back the knife. Gently push the pit off the knife with a pinching motion, making sure to keep your hand over the dull side of the knife blade so you don't cut yourself.
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Scoop the flesh out of the skin with a spoon. With a ripe avocado, it will be easy to separate the flesh from the skin. Scooping is the easiest way to remove the flesh, and you don't have to worry about being neat since the avocado gets mashed up for the guacamole.
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Mash the avocado in a bowl. It can be as coarse or smooth as you want. Use a food processor if you want an even texture.
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Dice the tomato and add it to the mashed avocado.
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Cut the lime in half and squeeze the juice over the avocado. If you have trouble squeezing the juice out, use a juicer and pour the liquid in. Be careful not to let any of the seeds fall in.
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Mix all the ingredients thoroughly, adding salt to taste. For variety, try adding different flavors to your guacamole, such as onion, cilantro or garlic.
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Tips & Warnings
The acid content in the lime and tomato will help keep your guacamole from turning brown. You also can slow this process by covering the surface directly with a piece of plastic wrap.
Be cautious when removing the pit with the knife. If you are unsure about using this method, simply remove the flesh around the pit since the avocado will get mashed in the recipe anyway.
References
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