As promised yesterday in my salsa verde post, I wanted to share my recipe for quick, easy and flavorful guacamole.
Avocados are a nutrition powerhouse. Though often looked upon negatively as being a calorie rich fruit due to their high fat content, an avocado’s calories come primarily from monounsaturated fats. Monounsaturated fats are the good fats that promote heart health and are thought to reduce LDL “bad” cholesterol and raise HDL “good” cholesterol in the body. Avocados are also rich in potassium, Vitamins B, E and K and fiber.
In choosing an avocado, look for medium sized, pear shaped fruit that is heavy for its size, with skin that is free of blemishes and is firm to the touch.
In the past I was never really a fan of guacamole mostly because my exposure was primarily to the mass-produced, store-bought variety. This stuff always seemed to be a strange shade of brownish-green and definitely lacking the flavor department. I think everyone has their own version of guacamole. Some like it chunky, while others like it smooth. Some like to add tomatoes. Some prefer lemon juice over lime. Totally feel free to tweak this recipe to suit your tastes.
Food Fact: The avocado is a climacteric fruit, meaning that it matures on the tree, but ripens off the tree.
Enjoy!
2 ripe avocados
1-2 large cloves garlic, minced
1-2 large jalapenos, minced
1/2 red onion, diced
juice of one lime
sea salt and cracked pepper, to taste
Cut avocado in half lengthwise around pit; twist to separate halves. Carefully tap the knife into the pit and twist pit to remove from flesh. Scoop flesh into a medium bowl and discard skin.
Mash the avocado into small chunks with a fork. I like my guac a little chunky, but if you prefer a smoother guac keep on mashing! Add diced onion, jalapeno, garlic, lime juice and salt & pepper. Stir to combine. Let sit approximately thirty minutes before serving to allow flavors blend. Serve with tortillas or on top of your favorite taco, burrito or enchilada recipe.
Store any leftovers in the refrigerator in an airtight container with a piece of plastic wrap pressed gently onto the surface to prevent oxidization [ browning ]. Keeps up to three days.
makes 2 cups
0 comments:
Post a Comment