Homemade Guacamole... Olé!
There are a million wonderful ways to eat avocado. I have recently been addicted to avocado on toast in the mornings, my weekly sushi night at home is always greeted with avocado and I even use it as a substitute for butter in baking. Everything is better with a bit of ‘cado in it! On the top of the list has to be fresh, homemade guacamole. Creamy avocado, tart limes, crushed garlic. Delicious!
There isn’t any reason why you can’t whip together homemade guacamole in a matter of minutes. Just gather all of the fresh ingredients, many of which you probably already have in your kitchen, and get to it.
I constantly have to find uses for the homegrown herbs that I have. I maaaaay have gone a bit crazy with how many potted herb plants that I started this year. I’m also much too stubborn to ever throw a single leaf out. Of those herbs, cilantro is one that I probably use the most. It’s perfect with rice, tacos, soups, etc. Grab a handful of your best cilantro, a couple tomatoes, some peppers and head back into the kitchen.
I decided to make my guac in a classic mortar with a pestle. While you certainly can dice up the cilantro and garlic, pressing (or bruising, technically in this case) the leaves really helps to extract the essential oils of the herb leaves and bring out its full taste potential. The same applies to the garlic. If you go for the cut and dice option, smash the garlic with the side of the knife before you chop it up. You’ll thank me later.
The good thing about guacamole is that you can’t really mess it up. As long as you keep the ingredients in proportion, the only technique you really have to master is stirring it up until it reaches the consistency that you prefer. I like mine a bit chunky.
Although I don’t really care for spicy food, I added a few of the peppers that I tried to grow this year. It ended up balancing the guacamole perfectly. Not too spicy at all, but just the right amount of kick every so often when you found it on your chip.
Since this does make quite a large amount, I even tried freezing some after it was made. The result was…. OK. I placed small individual portions in freezer bags and added a bit more lime juice on top to prevent browning. It (sorta) worked. I was able to thaw a bag in the refrigerator and eat it that same day without any change in flavor or texture.
[The browning is basically when the fats and outer cells react with the environmental oxygen and forms peroxides. This depressing reaction is what causes those avocado halves to really not last long, no matter what special tricks you may try.]
Throw out a few margaritas, invite some friends over and enjoy!
Read more and find the FULL RECIPE at: http://www.SouthernFATTY.com/homemade-guacamole/
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