Guacamole
It is summer time and we are getting a regular trip in at the farmer’s market. In doing so, I thought it was time to share some of my recently explored recipes. Those of you who know me, know that I am known for dabbling in the kitchen and that usually I come up with pretty good creations. So the other day, when we were checking out after getting a specific item I wanted from one store we saw a burger with a guacamole based spread on it and decided to give it a try.
I am not sure if I have ever actually made a true guacamole dip/spread in the past (and I am not completely sure that this one qualifies as such either for the record). This is a pretty close approximation of the stuff though and actually it has a very good flavor, especially when used on the top of a grilled hamburger along with your favorite cheese. Keep in mind though, these are definitely multiple napkins kind of burgers or even a hand towel.
A couple of notes before I get started with the actual recipe.
- I am not super big on accurate measurements. In actual fact, I much more prone to just eyeballing the amount of something to get the amount of the bulk ingredients correct and then I will move to taste testing on those that usually smaller amounts and have to do more with flavoring. That being said, it is much better to go a little light on things and have room to add then to go over to begin. This is why I can doing cooking and making dips, sauces and such, but the science of baking would probably not work well for me beyond the most simple of breads.
- Yet I do well with vinting (making wine) and brewing, which technically should also be science, but yet is artistic too.
- Because of the above and the fact that I rarely (outside of vinting) make notes of the exact recipe, I generally get close to the same results but sometimes will have a completely different option.
- In this particular recipe, we (the wife and myself) have tried it twice. In the first instance, having no lemon juice and knowing a bit of basic food information, I was thinking it needed a touch of acid and used vinegar. (I will save for another day the discussion that lemon juice is acidic, but interestingly enough becomes an alkaline during digestion and hence is considered an alkaline food). Try both, but I think the vinegar is probably better – interesting surprise.
Ray’s Guacamole Spread Recipe
- 1 medium avocado, nicely ripe, mashed
- 1/2 of a medium sweet onion, diced finely
- 1 medium naturally ripened tomato, diced
- 2 tsp of lemon juice (or clear vinegar)
- dash of salt (optional)
Directions:
First, my limited experience with avocado suggests that the darker colored, almost black ones are closer to ripe. I do not that for a fact, but it has worked so far. You want the avocado to be toward the soft squishy side, but pay attention as they will ripen on the counter very quickly. Start by slicing the avocado in two halves around the huge seed and separate them. Spoon out the fruit by sliding a spoon in just inside the of the skin, then go back and scrap the rest of it. Mash up the fruit with the back edge of your spoon to a lumpy consistency.
In regards to the onion, you can using a hotter one if desired, but I think this works best with a sweet onion. I would avoid the red/purple sweet onions though. My previous experience says they do not keep well in such a mixture, having gone bad over night before. Currently, at the Lexington farmer’s market the white sweet onion “Sweet as Candy” is the rage and indeed what I used. Dice it finely and along with a diced tomato, add to the avocado.
Next up is the choice between about 2 teaspoons of either lemon juice or clear/white vinegar. I have a preference for the vinegar version myself, but either is a good. The vinegar should be a clear or white vinegar, but apple cider vinegar is fine, I just do not think you would want a wine or balsamic type of vinegar. Remember what I said about amounts, 2 teaspoons is completely an estimate.
Throw on the dash of salt if you desire. Then blend it all together. At this point, I would chill it in the fridge. I would suggest at least an hour, though chilling for eight hours is not bad either. I suspect it will be good for a bit longer than that, but the longest we have had any at our house is about eight hours.
Enjoy!
* – picture of guacamole on salad; apologies for the blurriness
thanks for recipe! If you don't mind I have one to share for folks who don't have as much time on their hands for all that cutting! 2 medium Avacado's 1 cup of your favorite salsa 1 small lime Cut and mash the avacado's - I like very lumpy! Save one pit (this helps to keep the guac from turning brown) Cut the lime in half and squeeze the living daylights out of it - don't worry if some pulp gets in the quac! mix into the avacado with a spoon to conserve lumpyness... Add 1 cup of your fav salsa (more or less to taste) and mix with spoon. Drop the pit back in the mix - for some reason, this helps to keep the quac from turning brown! Thanks!
Thanks for sharing... I will have try it with lime next time in mine. I think I may end up liking that even better.
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