avocado and all other ingredients ready and prepped for mashing
To be very frank, I’m not a huge fan of Guacamole. Actually not a huge fan of Avocado either. The son, daughter and husband love it though!!
My son is on a full blown -I am going to build my body, and eat healthy – kind of streak, and he makes a lot of Guacamole, or Guac as the kids call it.
This here, is his recipe. Quick and super easy, and very filling. He made it for me last winter when he was here on holidays, and though my eyes don’t start shining in emotional gratefulness at the sight of Guac, I did dip a couple of nachos into it and I must say I was thoroughly impressed with it.
Avocado is not easily available where I stay. It grows in abundance in Bangalore, but the taste, texture and flavour is not as good as the one available in California. When I went to spend sometime with my daughter in San Jose – California, I accompanied her to the super market. My eyes popped out, seeing the gigantic heaps of Avocado, spilling on to the floor, overflowing from their baskets. And the price!! Oh! Boy, it was being sold for peanuts.
I wanted to take back a few with me to India, but my kid gave me a fairly accurate description of the way it would get squashed and then get in between my clothes and when I would try to pull them clothes out, I would have slimy, gooey flesh smeared on my hands ….. you get the gist, don’t you?! Disheartened I gave up the idea, but began a hunt in Bombay for good Avocados. It was quite a task. They would be either underdone or over ripe and always, always very expensive.
I finally found a store, and now I get ripe to be eaten – the day I want – type of Avocado whenever I so please. It’s still a tad expensive, but it’s exotic fruit (yes Avocado is a fruit!) in India, and we pay for the glamour.
Do try out this recipe. It’s super easy and actually mashing the fruit – I found it kind of stress relieving.
avocados
Storage
Guac gets black very fast, as it starts oxidising when exposed to oxygen in the air. Lemon helps keep its colour, but it still needs further help. As such it’s best to make Guac just before serving, but it’s not always possible. To store Guac without letting the exposure affect it, store in a air tight box, or in a bowl, and cover with cling film, letting the cling film stick right on top of the guac. When you serve the guac, you will have to scrape the guac off the cling film, but it’s worth the effort.
If you want to use only one half of the fruit, retain the stone (seed), push it back into the cavity of the left over half, and cling film it tightly and keep refrigerated. This helps to a certain level, but eventually you better consume the fruit as soon as you can.
Cheers! to good fat!
- 1 Ripe Avocado
- 2 Tbspn onions Finely chopped
- 1 Tspn Sea Salt
- 1 Tspn Jalapeno Chillies Fresh and finely chopped, (or any other spicy green chilly)
- 1/2 Tspn Paprika
- 2 Tspn Cumin Powder (jeera)
- 2 Tspn Black Pepper Coarsely ground
- 2 Tspn Fresh Corriander roughly chopped
- 2 - 3 Tspn lemon juice
- 1-2 cloves garlic optional
- Cut the Avocado from the stem to the root, slicing the fruit into two
- Pull apart the two ends, and scoop out the seed with a spoon.
- Using a sharp knife, make horizontal and vertical slits into the flesh of the fruit.
- Now scoop out the flesh with a spoon, scraping into the skin of the fruit.
- Put all the flesh into a bowl.
- Add all the ingredients into the bowl with the avocado, and start pulverising with a fork. First break down the fruit and then start mashing the rest of the ingredients with the avocado.
- Lastly add the lemon juice and mix some more.
- Voila - it's ready to serve with nacho chips.
