guacamole

 

Today I’m sharing my favorite Guacamole recipe with you.  Less is more. This applies to so many things in life, but when it comes to seasoning and flavor profiles, this couldn’t be more true.

My go to Guacamole recipe is simple and it’s healthy. I make this like three times a week because, honestly I’m obsessed with avocados like obsessed..

I put them in & on top of everything I can think of..smoothies, dips, cookies, cakes, cocktails, sauces, dressings, eggs, meats, sandwiches, garnish things with them, eat them whole with a little salt and lemon juice. Basically breakfast, lunch, and dinner. I just add them to anything and everything….until it gets weird …and lets be real, sometimes it does. I like to experiment with different flavors and things I normally wouldn’t pair together: like the time, I tryed to add them to a frozen mocha almond latte , I thought it would subtly enhance the nut flavor…and was I ever wrong.

The great thing about them though, is not only are they versatile, they are naturally so subtle and creamy. They are incredibly nutritious and high in healthy fats. They are packed with vitamins and can have a positive effect on weight loss, cholesterol, & your heart! I’ve even started cooking with avocado oil , it has an exceptionally high smoke point.

When you cook with an oil above it’s set smoke point it can create trans fats. Avocado oil has a smoke point of  up to 520 making it one of the highest possible.

And thus decreasing the chance of trans fats.

Less is More Guacamole

Cut your avocados in half (length wise). They should separate pretty easily. Remove the seed. Next, carefully slice the avocado halves inside of the skin, so that you have small squares (like the above picture). This will make it easier to mash in the bowl.  After adding the avocados add the lime juice (or lemon, this depends on your taste or what you have in your fridge). Than add the Crushed garlic, Garlic powder, Poblano Pepper, Cilantro (if you’re one of those people that biologically hates cilantro , you can absolutely omit this, if you love cilantro like me though I suggest adding as much as you can possibly wash and chop up before your hand gets tired), Tomatoes, Onions, Salt, & Pepper. Mix/mash well! Serve with your favorite tortilla chips!

Food processor VS Handmash

I believe this comes down to preference. Personally given the choice I will always, always, always hand mash. To me a good guacamole has avocado chunks in it which can only be achieved by the flawless imperfection of handmashing it with a spoon or fork . However, I once worked for a chef that said all real guacamole should by definition be puréed. Plus, my own mother likes to purée the avocados and lemon juice before adding everything else , but I stand by my fork and the fact that it’s your kitchen & you can do whatever you want!