In the heat of the summer, there is nothing more satisfying then mixing some fresh ingredients in a bowl, chilling it and then eating. Guacamole is fantastic this way. Taking only moments to make, it is chunky, spicy, rich and healthy.
Traditonally, guacamole is a Mexican dip made from avocados. Historical reports show that the Aztecs started cultivating avocados 7000 years ago. More reports suggest that the Aztecs were the first to develop this rich concoction otherwise known as guacamole back in 500 A.D. With the addition of fresh tomatoes, onions, garlic and cilantro, you are on your way to a flavorful dish. And guacamole is not just a side for chips, or an accompaniment to Mexican food, you can use this avocado dip in many places. Smear some on your next burger (garden or otherwise)...dollop some on top of a bowl of chili...put some in your next sandwich or wrap...you can hollow out cherry tomatoes and fill them with guacamole...use it as a salsa to grilled meat...the possibilities are endless. Couple this with a glass of Chardonnay. The cool sweetness of this wine will offset the heat and spiciness of this dip.
Guacamole is also high in fiber, high in mono-unsaturated fats (good fats), vegan, gluten-free, no cholesterol, sodium-free and high in Vitamin E. Plus, avocados have 60% more potatssium than a banana. Read more on how healthy avocados are for you in Top Healthy Foods.
Some people like their guacamole creamy. Others like to add sour cream to their guacamole for extra bite. This recipe is more authentic. Play with the recipe and come up with a flavor combination that appeals to you. For this recipe, you could add 1 cup of sour cream and omit the lime juice, if you like that taste.
Ingredients
- 2 avocados
- 1 tomato, diced
- 1/2 red onion, minced
- 1 clove garlic, minced
- 1 tablespoon cilantro, minced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper OR 1 serrano chile, seeded and stems removed, minced
- 1 tablespoon freshly squeezed lime juice
Method
- Remove the avocado pulp from its skin and mash with a fork. (The mortar and pestle were traditionally used.)
- Add the rest of the ingredients and mix thoroughly.
- Chill at least one hour before serving.
Yield: Depends on the use, but a minimum serving of 4.
Bon appetit. Enjoy.
For more recipe ideas with avocado try: Oatmeal-Avocado Cookies, Fresh Avocado and Poached Eggs and more avocado recipes by me!
Guacamole Photo by Lori Maffei Food Photography.
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