Guacamole, 1/4 Cup (Fatsecret.com) – Guacamole
- 2 Haas avocados
- 1 medium red onion
- Cilantro leaves
- 1 medium sized tomato
- Salt to taste
- Black pepper
- 1 lemon, juiced
- 1 clove garlic,
- Dice the avocado a bowl.
- Mash the avocado with salt and black pepper with a fork or potato masher.
- Fold in the remaining ingredients. Ensure you control portions of it.
- Add lemon juice and taste for seasoning.
- Cover with a plastic wrap and keep in the refrigerator until ready for use.
According to Wikipedia, Guacamole is an avocado-based dip spread or salad which was first developed by Aztecs but is now in Mexico.
A Guacamole avocado needs to be flawless and should not be very ripe. You also need to select an avocado that has a medium neck: the smaller the avocado’s neck area, the better the taste.
Chefs of freshfromkenya.com advise that “a medium-sized, narrow-necked, firm fruit offers the best guacamole because its innards, though ripe, stay intact.”
Keep the fruit at about 13 degrees Celsius which will make the fruit maintain its firmness and be ripe enough without turning mashy.
Ensure that you do not cut the avocado open when you keep it in the fridge because it will start browning and form ugly spots. This will eventually affect the guacamole. However if you have already cut it, pour some lemon juice on it. This will delay the process.