Back to Basics: Guac

There really is nothing so simple yet so satisfying as making guac (and then eating it!). I can seriously eat the entire thing in one sitting. It’s all healthy fats anway 😉 Plus, avocados are high in fiber..yeah. And citrus burns right through the fat. I’m pretty much doing myself a favor here.

You should too.

 

To bring guacamole to school once is to bring guacamole to school a million times. Having had inhibitions concerning oxidation, I’ve found a way to prevent it. Do all the prep work the night before!

Here is my standard procedure:

Guacamole
3-4 Hass avocados
1/2 med-large onion (red or white), finely chopped
1 medium tomato (tennis ball size), finely chopped
1-2 cloves garlic, minced
~3 T cilantro, minced
1 green onion (white and light green sections only), minced  
~2 T lime juice, to taste
jalapeno pepper, to taste (optional)
kosher salt, to taste
black pepper, to taste

Begin by chopping/mincing the tomato, onion, garlic, cilantro, green onion, and jalapeno, if using. Combine in a serving bowl. Add lime juice and season with salt (at this point, it is okay if you oversalt the mixture). Cover with plastic wrap and refrigerate overnight. This will allow all of the ingredients to marinate before you add the avocados.

Ten or so minutes before serving time, add the avocados. This can easily be done by slicing the avocado straight down the middle, turning it as you go to ensure a clean cut. Twist apart the halves, and scoop out the flesh. Repeat until finished. The avocados can be mashed with a fork until the desired consistency is reached. Season with salt and pepper; serve.

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