May 02, 2011

Classic Guacamole

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Fresh, ripe and healthy ingredients are what makes good dishes great. 

It was around this time last year that Paul and I decided to try out a little garden on our deck. We tried to grow tomatoes, jalapeños, habaneros, and a bunch of herbs like mint, cilantro, basil, chives and lemon verbena. 

Now the key to what I just explain as our little garden was "try". We successfully great NOTHING. lol. I am not sure if we put our tomatoes too close or they didn't get enough sunlight or water of what but the summer was ending and we had the most full and tall non-veggie producing plants, it was actually quite hysterical considering how much time we actually put into our little 'deck garden'.

About one week before September 1st we saw three baby jalapeños sprout and i can't even express my excitement. Those little jalapeños were the small justification that we actually had a working garden and we aren't the plant killing beasts that we thought we were.

Paul and I are in love with Mexican food as I am sure to have mentioned before but it is the kind of food that involves mostly fresh vegetables that together each bite is sure to be bursting with so many flavors. Mexican is also some of the healthiest foods because there are so many vegetable variables with mostly lean meats, little or no cheese and very few starched carbs. A-OK in my book.

With our small but mighty jalapeños, how could I not chop those suckers up and make the most fabulous guacamole. I am always whipping up guacamole to dip with chips, spread on wraps and every other use but with Cinco de Mayo fast approaching this week I thought this to be a perfect staple to whatever recipes will follow me this week. This is my quick and easy basic guacamole that will never fail. You can always jazz this up with more spice, tomatoes, corn and whatever else you may like but for now I wanted to stick to the basics.

Happy Guaca de Mayo!!!

Classic Guacamole
Recipe and photos by A Healthy Jalapeno

3 medium ripe Hass avocados
2 Tbs. fresh lime juice
1/4 cup small-diced white onion
3 Tbs. chopped fresh cilantro
1 unseeded jalapeño, minced. more to taste
fresh cracked salt
fresh cracked pepper

Picking the best Avocados Make sure you pick ripe avocados if making guacamole the same day. If the avocado isn't ripe you will have a hard time mashing the avocado to the right consistency. A ripe avocado is slightly soft in your hand when you squeeze it.

Halve and pit the avocados and scoop the flesh into a medium bowl with a spoon. 

Add the lime juice and mix well, using the spoon or a knife to break the avocado into small chunks. Stir in the onion, jalapeño and cilantro. Season to taste with salt and pepper. 

*All ingredients to taste. When I am making most of my Mexican dishes, especially guacamole, I frequently taste it to make sure the consistency and flavoring is to my liking.

Cover with plastic until ready to serve. Guacamole should be made no longer than 1 hour before serving otherwise it may brown and lose it's color and fresh flavor.



Laura said...

If you do have to make it a little bit in advance, if you put plastic wrap directly on top of the guacamole and seal out all of the air then it will not turn brown. Obviously, you don't want to do this for too long, but it does help it from turning brown.

Laura Jeanne said...

Laura, thank you so much for that tip. I never like wasting guacamole and this is perfect.
Thanks :)

Charlotte said...

Mmmmmmm! I love guacamole!!! Your recipe is great, I may have to add it to my Cinco de Mayo list for Thursday!
Gary and I just planted our own deck garden on Sunday - so we'll see what success this summer brings :)