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Thursday, October 21, 2010

Holy Guacamole

I have a secret... well not really... everyone knows I am not the world's greatest cook.  The secret is though... if I followed more recipes and actually measured accurately, I might be. But, throughout the years I have found some of my favorite dishes are those that I just add and taste and tweak as I go. For some reason ,it works for me.

Well, here is another one of "those" recipes.

Holy Guacamole Ingredients:
  • 2-4 large avocados (depends on how much you want to make)
  • 2 limes or lime juice
  • 1 roma tomato (any variety really... that's just what I use)
  • cumin or comino
  • garlic salt (and lots of it)
  • onion powder (very little)
  • 1 jalapeno (OPTIONAL)

*Lesson One: How to Pick an Avocado to Use TODAY, Right Now:*

I usually go for the avocados that have give when you press them. You don't want them to be mushy though. Those are definitely too ripe.

If you pick harder avocados, you can place them in a paper bag and leave them in your pantry for a couple days and then use them.


1. Cut the avocados in half and scoop out the seeds. Discard all seeds but one.

2. Using a spoon, gently remove all of the avocado meat from the skin. Not sure if it is called meat or skin, but couldn't think of another way to describe them.

3. Place avocado meat in a bowl. Use the back of a fork to mash the avocado. You want it to have a creamy, smooth texture... like lump free mash potatoes.

If there are little stringing things in it, that's a no-no. You will have to use the fork to remove them without removing too much of the good stuff.

4. Now, time to add some yummy flavors. Sprinkle the top of the avocado with a liberal amount of garlic salt, just a couple of shakes of onion powder, and a fair amount of cumin. Now, stir this together really well and give it a taste.

If it doesn't have enough mexican flair, add more cumin. You do not want to add too much though because it can over power the guacamole. It also gives people with a sensitive tummy heartburn.

If it taste bland, add more garlic salt. The salt really brings out the flavor of the avocado.

5. Once it taste right to you add lime juice. Start out very slowly and gradually increase the amount. Lime juice will add a great tasting tartness to the guacamole and prevent it from browning as quickly. Beware it is very easy to add to much lime juice. I promise go slow and taste often.

If you are using real limes, they should be room temperature to get the most juice out of them. You will simply roll the lime across the counter several times before juicing.

If you forget and leave it in the fridge, heat the lime for about 15 seconds in the microwave. That should do the trick. The amount of lime you use depends on just how tart you like your food. It's up to you.

6. Dice up the roma tomato and pat dry. I do not like all the juiciness of tomatoes. If you don't mind, just don't pat it. Add as much tomato as you like to the guacamole. I like lots, so I add the entire thing. Mix it up really well.

7. OPTIONAL: If you are a spicy gal, remove the stem and seeds from the jalapeno. Dice it into tiny pieces and put as little or as much as you like into your dish. Stir. Taste. Taste some more.

By now, you should have a very creamy, smooth textured guacamole. It should have a nice tex-mex flavor and a beautiful color with the addition of the tomatoes. Toss the left over seed into the bowl. I honestly do not remember why. I just know I was told to do this by someone and always have. I think it has something to do with browning, but like I said... I can't remember.

Hope your hungry.

Happy Cooking!

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Thank you for visiting Natural Simplicity. I hope I have helped you on your journey to getting back to the basics.
One Pink Fish


*All remedies mentioned on Natural Simplicity have been found on the web or in books as I learn to heal my family in a more natural manner.

* Always remember to consult a health care professional before trying any form of alternative medicine.