Perfect, Easy Guacamole

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Jennifer Pallian
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I make guacamole about once a week. I also bring it to most potlucks/picnics/parties - you name it. It's always a hit, and it's super easy to throw together at the last minute.

The only real hitch with making guacamole is having ripe avocados when you need them. Quite often, the ones at the grocery stores are rock hard and bright green. An avocado is ripe when soft (like a ripe peach, it gives but is not mushy) and the skin turns from green to black. You can make it ripen faster by putting it in a paper bag along with an apple (whose gases hasten the ripening process of other fruit - also works to ripen pears, peaches, apricots...).

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The easiest, least messy way to make guacamole is to mash everything together with a potato masher in a shallow dish. I like a chunky guac (vs. one made in a food processor), and to me, this produces the perfect creamy, still somewhat chunky guacamole.

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Avocados are deliciously cool and creamy, perfect paired with spicy food, and they are loaded with vitamins and healthy fat! Totally counterbalances the mountain of nachos that accompanies it, no? No. You're right. Probably not...

However, serve it with bright, flavourful fish tacos, and it practically jogs around the block for you.

Guacamole

  • 3 ripe avocados, pitted and flesh scooped out

  • juice of 1 lime

  • 2 cloves garlic

  • 1/2 - 1 jalapeno pepper (seeds removed for less heat)

  • 1/4 cup chopped cilantro

  • 2 chopped green onions

  • 1 chopped roma tomato

  • salt to taste (it needs at least two very generous pinches of sea salt)

1. In a shallow baking dish, mash together all ingredients. Best if served immediately; however, if storing, save the pit and place it in the guacamole (the pit contains anti-browning enzymes - cool, eh?). Place plastic wrap directly on the surface and refrigerate up to 6 hours.