Guacamole

Do you enjoy digging into a bowl of chips while watching your favourite show? What about dipping it into some guacamole first…?

I don’t know about you but ever since I’ve felt the creamy texture of avocado on my tongue, I’ve loved it! It’s simply great!

While some might argue that the flesh of the fruit is tasteless or basic in its flavour; I compare it to water. Add anything to it and the avocado will absorb it, reflect it, wear it and serve your taste buds as you please. That’ why guacamole has become a standard dip in my home. If you are ever to stop by for an evening of cocktails or dinner, there is bound to be a bowl of guacamole served with some nachos on the table.

So tonight, I am sharing with you my way of making guacamole. It’s quick and easy.

Serving size : usually a party of four to six but only if you can control the craving!

Ingredients

Ingredients

Ingredients

2 Ripe avocados, washed, peeled and mashed

1 Red onion (white is fine too), finely chopped

1 Tomato, finely chopped

1 Green pepper/ Capsicum, also finely chopped

Juice of one lemon/lime (I prefer limes, since those are most commonly used in India and my taste buds love them)

Salt and pepper to taste

To begin, you need to wash all the vegetables and fruits. Then to open the avocado slice with a knife in the centre of the fruit, as you would half an apple. The seed is fairly large and hard, so you will basically be moving along its circumference. Once you have finished making a cut all around, pull the two halves apart. The seed will remain on one side, freeing itself from the rest of the flesh. Now with a spoon scoop out all the flesh and mash it. I usually empty the contents into the bowl I will use for serving the guacamole and use a fork to mash the flesh.

Halved Avocado

Halved Avocado

A word of caution, always make sure you pick ripe avocados. Just as you would to check a mango, with your thumb apply pressure at the ends of the fruit to check for the softness of the flesh. If it gives way easily then its ready to be used. Another indicator is the colour of the skin, ripe avocados have dark green- blackish skin.

Ripe vs unripe avocados

Ripe v/s unripe avocados

Once you have mashed the Avocado, add in the chopped onion, tomato and capsicum. Squeeze some lime juice over it, add salt and pepper and mix everything well. If you like it hot, add a dash of red chilli powder.

DSC_2317_Fotor_Collage

If you have time, keep the guacamole in the fridge for about 20 minutes before serving. When kept in the fridge guacamole tends to change colour, from a light pista green to a dirtier greyish green. This is normal and to prevent this take a piece of cling wrap large enough to cover the entire bowl and press it down on the guacamole. This will keep the air out and prevent it from oxidising and changing colour. You can keep it like this for about three days but I would recommend devouring it! Enjoy 🙂
Dig in!

Dig in!

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