Holy Guacamole!Posted: July 26, 2011
This is one of the first (edible) things I ever learned to make – no joke. It’s also one that I repeatedly get complimented on…beginner’s luck, I guess.
The trick to guacamole, in my opinion, is maintaing the purity of the avocado – less is more. There’s nothing more disappointing than eating a guac littered with ‘fillers’ like sour cream, tomatoes, etc. I like to KEEP IT SIMPLE.
The versatility (side, snack, dip) and health benefits of guacamole make this recipe a must-know for every home cook’s cLookbook.
I make this recipe my own by introducing an unassuming ingredient – pomegranate. Taking healthy to a whole new level. At first glance, this addition sounds like a direct contradiction to my point above (i.e. keep it simple). However, believe it or not, the pomegranate flavor is very mild and adds a pleasant texture and sweetness to the dish.
Adapted from Wolfgang Puck’s book, Life Love Eat.
Serving Size (2-4 people)
Estimated time: 15 minutes
- 3 ripe hass avocados
- just under 1/4 cup (loosely packed) cilantro, diced
- 1 tablespoon lime juice
- 1 jalapeño pepper, diced (remove the seeds to reduce heat)
- 1 small shallot, diced
- 1 teaspoon salt
- 1 cup pomegranate seeds (in season September – February in the Northern Hemisphere)
- 1 clove garlic, diced (optional)
*green highlight denotes ingredients you will likely need to buy fresh while black text includes ingredients you should either have stocked in your pantry or ingredients that have a lengthy shelf life.
- cut avocados in half, discard seeds and scoop out flesh into a mixing bowl
- add other ingredients
- using the back of a fork, mush ingredients against the side of the bowl, giving the guacamole a smoother texture while breaking down the avocado flesh. stop once the texture is smoother, but still chunky.
- mix a few times until ingredients are well combined and then serve
- storage: avocado’s turn brown pretty quickly. if you decide to keep leftovers, cover the bowl with plastic wrap but make sure to leave no air between the wrap and the surface of the guac.