I remember having guacamole for the first time in some restaurant and to be honest I didn’t like it much. It was recent that I started making guacamole for hubby’s evening snack and fell in love with this dip. That doesn’t mean I love avocados. I just like avocados in guacamole and that too made my way with lots of fresh grated garlic and lime juice.
There are lots of different ways to make guacamole. I make my guacamole with, ‘ The secret ingredient’ , yep you guessed it, garlic. In my opinion, its one of the simple and delicious recipe – although you can feel free to experiment with other ingredients.
- 1 large ripe avocado
- 1/4 small red onion, finely chopped
- 1 tablespoon chopped cilantro
- 1 teaspoon lime juice
- 1/4 teaspoon kosher salt
- 1 Thai green chilli, seeded, ribbed, and finely minced
- 2 garlic cloves, grated
- Split the avocados and scoop the flesh into a medium bowl. Mash with a fork or back of spoon lightly. Leave some chunks of avocados here and there.
- Stir in the onion, cilantro, chopped chillies, lime juice, salt, and gently stir all together. Adjust seasoning to your taste.
- Transfer to a serving bowl and garnish with finely chopped red onions. Serve with tortilla chips.
I usually prepare guacamole and store in fridge prior to serving. Don’t toss out the avocado pits, instead toss them back into the finished guacamole and hide in center. They will help to keep your guacamole from turning brown.
Use ripen avocado for guacamole. Place the avocado in the palm of your hand. Gently squeeze without applying your fingertips as this can cause bruising. If the avocado yields to firm gentle pressure you know it’s ripe and ready-to-eat. If the avocado does not yield to gentle pressure it is considered still “firm” and will be ripe in a couple of days. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe. For speeding ripening process, place the fruit in brown paper bag in a cool, dark place.
How to get fruit/pulp out of Avocado skin?
Take a sharp knife and cut all the way around the avocado (the long way). Gently twist it and it will come apart into two pieces. On the half part (without a pit) – use a spoon to scoop out the avocado flesh. Use a sharp knife to tap into the pit lightly, twist it and it will come right out of the avocado. Then you can scoop out the flesh from the other half.