Everyone likes new recipes. I mean, I love new recipes and I don’t cook that often. I cook once a week, typically on a Saturday, and I change things up by trying new ingredients in my recipes. But with guacamole—why am I thinking Whac-A-Mole?—there are a few things I do to spin the recipe on its head.
Football season is here and it’s all about guacamole today. If you enjoy food, this Freedom Friday post is just for you.
I learned how to make guacamole from watching master chefs on Food Network Canada a number of years ago when all I watched was Food Network. The thing that attracts me to this Aztec cuisine dip is its versatility in its use.
For instance, I use it for a Saturday night dip with broccoli. If you don’t like broccoli, you can use almost any vegetable and it’ll still make the snack extra special to munch. Just don’t try dipping something crazy like kale with it. Although, I haven’t really tried it, in which case it may actually be somewhat good. Have you ever tried kale chips? Oh, you have to—it’s to die for! I digress.
Let’s get to the recipe, as I know you’re probably wondering what it is.
Ingredients (Serves 2):
- 7-8 cherry tomatoes
- 2 avocado
- ½ lemon
- 1 garlic clove
- 4 slices of onion
- Cilantro (to taste)
- Salt (to taste)
- Jalapeño (to taste)
- You can make this recipe two ways. The first way is to use a mixer and make it smooth. The second way is to use a fork, a deep bowl, and mix it by hand. If you go the mixer route, you can make the guacamole very smooth and creamy. It will go well as a dip. If you like chunky, I would suggest the second way—the one I prefer, as you’ll get a nice texture from the mix, but also a wonderful blend that you can taste the ingredients individually.
- Prep work is easy. Cut the cherry tomatoes into halves in order to have them blend properly in the mix. Add them to your mixing bowl.
- Scoop the meat of the avocado; they’ll break down easier in the mixer, and by hand mixing. Into the bowl it goes. (Note: Make sure the avocados are ripe, otherwise you’ll end up with double the mixing time.)
- Squeeze the juice of half a lemon.
- Chop a medium garlic clove in fine, small pieces. Very small is what you’re going for—the smaller the better. Did I say small?
- This is where it gets tricky, as I don’t really measure from this point forward. I rather eye it. Depending on the strength of the onion, I go for four slices but if you don’t like so many onion slices, go for less. Two will work as well.
- Cilantro is one of my all-time favorite herbs. It goes well with salads, dips and as garnish for fresh vegetable recipes. It is so good. Just grab a couple of sprigs, wash and pat dry, and chop finely to add in the bowl.
- Salt is up to you. Go light at first, believe me, guacamole doesn’t need too much of a kick to taste great.
- Lastly, add your jalapeño. Cut a couple of small chunks, again, chopping finely, and add to the bowl.
- Once all the ingredients are in, mix to your choice consistency. As I’d mentioned, I like mine chunky, but you may prefer smooth. It’s totally up to you.
This recipe takes me about 10-15 minutes max to make. It’s easy, tasty and ready to serve. Try it with broccoli, as it makes for a lovely snack.
Most of all—have fun!
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Do you make your own guacamole? What do you do to make it special?