As we continue to spend all our time at home with family, comfort foods are more important than ever. One of our all-time favorites is guacamole, or guac for short.
The word “guacamole” originates with the Aztecs and comes from the word “ahuaca-mulli”, which literally means “avocado sauce”. “Ahuacatl”, the Aztec name for avocado, was adopted by the Spanish as “aguacate”, the term still used today for this fruit, which is technically a large, single-seed berry.
Making the yummiest most authentic guac requires only 7 simple ingredients:
· 1-2 ripe avocados: You’ll need perfectly ripe avocados for the perfect guac. Squeeze the avocado with your palm – if feels firm, it’s not ready yet. Or, pull the nub of the stem at the top – if it’s green underneath, you’re in business, it’s brown your avocado might be overripe. Slice open the fruit, remove the pit and skin and mash the flesh with a fork until it’s chunky and creamy but not too smooth.
· 2 tbsp chopped onion (preferably sweet white but regular yellow or red would do): We suggest placing your diced onion in a bowl of water for 10 minutes – this takes the pungent bite out while still leaving it crispy.
· 1 medium tomato: Chopped fine.
· ¼ cup chopped cilantro: Many have a love/hate relationship with this herb, sometimes called Mexican parsley. If you’re not a fan, simply leave it out.
· 1 tbsp fresh lime juice: In addition to adding that citrus zing, lime (as well as lemon) juice, slow down the oxidization process that turns avocado flesh brown. Add a good squeeze but not too much that the lime’s tartness dominates.
· 1 tbsp jalapeno pepper: Remove the seeds and membrane to lessen some of the spiciness – if you love the heat, leave them in.
· ½ tsp cumin: This isn’t required but it brings all the other flavours/flavors together.
· ¼ to ½ tsp salt: Kosher salt is ideal but you can use fine salt too
Mix all your ingredients, serve with your favorite tortilla chips or cracker and enjoy!
To store your guac, assuming you and your family don’t devour it in one sitting, spoon the remaining dip to the bottom of the bowl then cover it with plastic wrap pressed against it. You can keep your leftover guac in the fridge like this for up to three days.
Have you made guac before? How does your recipe differ? Any secret ingredient you’re willing to share with the Shop Talk blog community – let us know!
Did you know: Alligator pear?!
Until the 20th century, the avocado was commonly known as an alligator pear or butter pear. In 1927, the California Avocado Growers’ Exchange pushed for the name “avocado” to be used and, eventually, the name stuck. (Source)
8 thoughts on “DIY recipe: Guac it up!”
The food look so good you should try it it is delicious just go on google and kept and shoopersovice.com
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smash the avocado with a potato masher – quicker and easier than forks -, sprinkle in some freshly ground black pepper, a small pinch of salt
goes really well on tacos, burritos, enchiladas, tostadas, chimichangas, tamales, fajitas
fry up some sopaipillas, serve them with honey – bite off a corner and spoon or squeeze in the honey – Yummy!
Yum. Thanks for the tips.
Can’t wait to try it thank you
Wow. That looks delicious. It reminds me of a recipe from this new keto diet guide that my second half and I have been following. She is down 5 dress sizes in 4 weeks, as for me, I now need new smaller pants as well.
I love avocados 🥑 so much I can’t wait to dive I into one ☝️
Iv heard the word, “butter” used for describing avocado but not “pear”. I usually include an avocado or two every few weeks and once in a while I make quac but not with lime or cilantro. My husband doesn’t like cilantro and I just don’t buy limes. I use a bit of lemon. I like the idea of using cumin and will try that. My quac depends on my mood and what I have and feel like adding. Sometimes it’s just mao, salt and pepper other times I add onions and a bit of garlic or salsa.
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