I have decided the hardest part about making guacamole is finding a ripe (and not overripe) avocado. At least that is the case here in North Carolina. Maybe that isn’t the issue in Southern California in which case I am completely jealous. Once you have found the perfectly ripe avocado the rest is simple and it is such a versatile thing to make, too!
Here are some tips that I have learned over time on picking, peeling, eating and storing avocados. If you have any other tips, please share in the comments below!
- To tell if an avocado is ripe, hold it in the palm of your hand and squeeze. If it doesn’t yield to a gentle squeeze then it is not yet ripe. If it squeezes and almost feels mushy then it is overripe. If it is somewhere between (yields slightly to your hand’s pressure) then it is ripe. If you can clearly see any indentations in the skin then it is bruised – don’t buy it.
- Store under-ripe avocados on your counter top to encourage ripening and store ripe avocados in the fridge to avoid over-ripening.
- You can ripen an avocado quicker by putting it in a paper bag with a banana or an apple.
- Another way to tell if an avocado is ripe is by taking the small stem off the end. If it is green it is ripe!
- To open an avocado you will want to take a sharp knife and cut lengthwise around the pit. Then, gently twist the avocado to separate. One side will have the seed still attached and the other will come apart from the seed. Next, very gently take your knife and whack the seed so the knife slices into it slightly (do this very carefully and you can hold the avocado with a tea towel for safety.) Twist your hand with the knife gently to release the pit from the avocado. If you are only using one half you can leave the pit in there to keep it from spoiling.
- To peel the avocado, take your knife and score all the way through to the bottom (without cutting the skin) in a grid. Take a spoon and gently scoop the avocado out into your bowl.
- If you are not using one half of the avocado just sprinkle a little lemon or lime juice over the top and cover it with some plastic wrap. You can basically do the same thing with leftover guacamole. Just try to make sure you are not left with any air holes when you do this.
- You can freeze avocados or guacamole – just make sure you wrap it nice and tight. The texture is a bit different after you thaw them so it is best for making guacamole or putting in a smoothie or sauce.
Don’t forget that avocados are very healthy for you, but too much of any good thing is well, too much:-). A serving of an avocado is 1/2 of the fruit.
While you are enjoying your yummy guacamole, here are some other recipes you can try from BWL and around the web!
The Perfect Margarita - what drink goes better with guacamole than Margaritas??
Avocado Pico DeGallo - another way to use up some avocado – this is a great dip for chips!
Baked Tortilla Chips from Allrecipes.com – Gotta have good chips with good guac, right?
Mexican Chicken Tortilla Soup - for a colder night when you want some spice!
Slow Cooker Chicken Enchilada Soup - from Cinnamon Spice and Everything Nice – doesn’t this soup sound amazing??
Mexican Eggs and Tater Tots – adding tater tots to eggs and guac is so wrong – but yet sooooo right!
Gazpacho – such a healthy and filling cold soup. Great with a dollop of guacamole!
Chicken and Brown Rice Bowls with Chipotle Cream Sauce - this is a great meal by itself, but adding some guac doesn’t hurt it one bit!
Tres Leches Cake – from The Pioneer Woman – a great way to end your Mexican fiesta!
- 2 ripe avocados
- Juice from 1 lime
- ½ teaspoon of cumin – optional
- ½ teaspoon of garlic powder or 2 garlic cloves – minced
- 2 tablespoons chopped green or white onion
- Chopped cilantro – a small handful (about ¼ cup)
- 1 Jalapeno pepper – diced (remove some of the seeds and membranes if you do not want it too spicy, but leave more in if you like some heat.)
- Sea Salt to taste
- Optional add-ins crumbled bacon, sour cream, chopped tomatoes, roasted corn,
- Mash the avocado with a fork leaving some chunks to give it some texture. Fold in remaining ingredients adding juice from only half of the lime to start. Taste and add more of any ingredient to suit your preferences.
- Guacamole needs a decent amount of salt to bring out the flavor so please don’t skimp here.
- The taste from the lime should be present, but not overpowering so you may or may not need more than the juice from half the lime.
- Alternatively you can take the jalapeno, garlic cloves, cilantro and sea salt and chop and mash into a paste. Add to the avocado with other ingredients. This spreads the flavor out a bit more and is a common technique for making authentic guacamole.