The LLL Guide to Avocados & the Only Guacamole Recipe You'll Ever Need

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Avocados are probably one of the trendiest foods around right now. They're versatile, and great for you, which I'm sure you've heard by now but do you know how to pick them out, and how to store them?

More than once I've made the mistake of sharing an avocado recipe with a friend, assuming they know how to "do" avocados, only to get a text mid-attempt that says "Are they supposed to be super hard?" Then I feel bad because they bought, cut open, and then had to waste an avocado because I didn't give them a heads up about how to pick them out. So, here it is for everyone: my tips on picking, storing, and using avocados (If you've already mastered your avocado shopping skills, just scroll down for the guacamole recipe!).

Pick 'em out!

If I’m being honest, it will take some experience before you’ve perfected your avocado choosing skills, but I’m going to do my best to get you fully prepared. Everything you need to know about an avocado can be evaluated by pressing your thumb against the skin to see how much resistance there is to the pressure, see the handy little guide below:


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Avocado Hacks:

  • If your avocado is ripening faster than you’re prepared to use it put it in the fridge to slow the process. I’ll usually put mine in the fridge as soon as it’s reached a usable softness, that can get me 2-3 extra days before the point-of-no-return.
  • If you’re only going to use half of the avocado, use the half without the seed. Place the seeded-half in a Ziploc bag, and suck the air out of it before zipping it closed, and store it in the fridge for up to 2 days.
  • Using lime, or lemon in any avocado situation will slow the process of oxidizing and prevent it from turning brown.
  • If you make guacamole ahead of time put the seed in it, and squeeze a layer of lime juice over the top to create a protective layer and keep your guac- looking green for the party. When you’re ready to serve remove the seed, and mix the lime juice in.
  • If your avocado is ripening slower than you hoped, try keeping it in a paper bag alongside an unpeeled banana.
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& Finally...

My boyfriend and I love guacamole, and we make it pretty frequently. One day it occurred to me that the ingredients found in most fresh chunky (pico de gallo-type) salsas are made up of almost all the ingredients that we would usually cut up and then add to avocado to make guac... so after trying it out, this super easy, and super delicious recipe was born. Now, I don't want to get your expectations too, too high but, since making this we often find ourselves disappointed by most restaurant guacamole (even the fancy table-side style), because ours is just... better. 


The Best Guacamole

Prep-Time: 7-15 minutes

Cook Time: none!


Ingredients:

3 ripe avocados

3-5 forkfuls fresh salsa

Juice of 1/2 - 1 Lime

Salt & Pepper

Cayenne Pepper

Cumin

Garlic Powder and/or Minced Garlic


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Directions:

  1.  Choose the right salsa: the right type is typically found in the refrigerated section of the grocery store, it might be called pico de gallo or just salsa. Look at the ingredients, you want to see: tomatoes, onions, garlic, cilantro, and a hot pepper of some sort, some may also have vinegar which still works. We've successfully used Cedar's, Sister's Salsa, Mitchell's Fresh, Shaw's store-prepared, and a few more.
  2. Cut open avocados the long way, remove the seed(s).
  3.  While holding an avocado half in one hand use a knife to carefully slice up the avocado into smaller pieces (do not cut through the avo-skin!) I usually make a checkerboard'ish pattern by slicing a few times horizontally, and a few times vertically. This step makes it easier to mash up.
  4. Use a fork to scoop the avocado out of it's skin into a bowl, then mash it in the bowl with the fork.
  5. Use another fork to add a few big scoops of salsa to the mashed avocado, mix it up and give it a taste, add more salsa if it still just tastes like avocado.
  6. Squeeze in lime juice, and stir.
  7. Taste it, then season it with salt, pepper, garlic powder, cayenne pepper, and cumin to suit your preferences. Don't go too heavy-handed, remember you can always add more but you can't take it out once it's in.
  8. Enjoy with tortilla chips, fresh vegetables, on a salad, on tacos, in a burrito, etc.

 

Thank you so much for reading, feel free to leave me questions or comments below, and if you try the recipe let me know how it came out! 

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Live, love,

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