Foods | Cooking
Hints & Tips
This Guacamole recipe and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check
out more of Cynthia's
Guacamole can be found on the menu at many Mexican food restaurants, and
it is possible to be just a bit different at each restaurant. Therefore,
this recipe may not seem like what you have eaten as guacamole, but it
can always be changed to your preferences. Guacamole is very simple to
make, and you can take quite a few freedoms in how you make it, even
what you put in it. This recipe is for a basic chunky-style guacamole.
Avocados are wonderful fruits, and very good for you, despite the high
fat content. The fat stored in avocados is monounsaturated and can even
help in the battle of the bulge. It helps to keep you feeling full and
it can be a metabolism booster. Avocados are truly wonderful things, and
perhaps someday I will be able to grow my own little tree, but until
then I will just make a trip to the market to stock up on those
When you look at the Nahuatl work ajuactl, and the Spanish word for
certain blended sauces, mole, you can see how the two came together to
be Guacamole. The Spanish/Mexican word for a soup made of avocados is
ahuacamolli [ah-wah-kuh-moh-lee], which sounds much like guacamole when pronounced correctly.
Learn all about
Avocados and Avocado History. Check out my
Appetizer Recipes and
Avocado Recipes for more great cooking ideas.
Guacamole (Garden Style) Recipe
Dips & Spreads,
Yields: 4 servings
Prep time: 20 min
3 large, ripe
avocados, cut into 1/2-inch cubes
1 large red onion, finely diced
1 or 2 ripe jalapeņo
chile peppers, seeds removed and finely diced
garlic, crushed with 1/8 teaspoon coarse or sea
1/8 teaspoon red chile powder
1 teaspoon freshly-squeezed
tomato, diced (optional)
To cut the avocado, place it in the palm of your hand and insert a sharp
knife with a blade at least 2 inches longer than the avocado. Without
moving the knife, roll the avocado around, slicing it top to bottom and
back to the top. A gentle twist will separate the two halves of the
avocado, exposing the meat and the seed inside.
To remove the seed,
carefully “hit” the seed with the knife so it pierces it about 1/4 inch
or so. Turn the knife with the seed, and it will come loose from the
inner flesh so you can easily lift it up and out of the avocado. To
remove the seed from your knife, pinch the seed by placing your fingers
over the knife blade (blunt side) and squeeze as though you are pinching
the end of the avocado. It should pop off from the knife and fall
Score the inner meat with a butter knife both horizontally and
laterally. These will be the cubes when the skin is turned towards
inside out. If the avocado is ripe flesh should fall out as the skin is
turned. Repeat this with the remaining avocados. Place the cubes into a
medium sized bowl.
the onion, jalapeņo chile peppers, garlic, salt, and chile powder. Mix
with a fork, mashing some but not all of the cubes of avocado. Add the
lemon juice and stir well. The lemon will help delay some of the
oxidation, but not all. NOTE: If the guacamole is
stored overnight, you may have a dark, discoloration over it the next
day. This will not hurt you, and will not change the taste. Just mix
the guacamole well and the rest, restoring its appearance to a light
green, will envelop the darker areas.
There is an oldwives tale that leaving the seed of the avocado in the
guacamole will help prevent this oxidation from occurring. I have never
seen it work, but I do it simply because that is the way I have always
seen it done. If I am going to serve this to company however, I may try
to hide the seed by covering it with the end of a lemon, or some jalapeno slices.
Adding diced tomato to your guacamole is common in the area I live in. I
do like the addition of tomato, but it will not keep as long when this
is done. I will generally chop some fresh tomato and serve it in a small
bowl to the side, allowing guest to add tomato to their guacamole as they please.
Makes 4 servings.