Last night while we were sitting at the table, Eric showed me an article from the Wall Street Journal about something call Avocado Hand. The article focused on how the Super Bowl can actually be dangerous for those who make it because people don’t properly remove the pits and end up slicing or stabbing their hands as they are making their guacamole for Super Bowl parties.
In the last three years, I’ve become something of a guac making connoisseur. Until I watched my mom make guacamole, I assumed it was too hard and time consuming. Um, wrong. It’s easy, yummy, a source of good fat, and did I mention tasty? Add it as a topping for scrambled eggs, toast, chips, really anything. So in honor of the Super Bowl, I’m sharing my recipe for simple and amazing guac…and don’t forget to be careful when you cut the avodaco!
A few tips:
- If the avocados are too hard to smash with a fork, then pop the halves in a food processor and some lime juice. Works wonders…especially if you like smooth guac.
- Avocados ripening too fast? Pop them in the fridge. That will halt the ripening.
- Don’t like brown guac? Make sure if you don’t make it immediately before eating, make sure you use a citrus juice like lime or lemon AND seal in an air-tight container. If the top gets a little brown, either skim that part off with a chip, and eat (taxes, as we like to call it in our home) or stir it in. The lower levels will still be green.
- I literally use a squirt of lime juice, a dash of salt and pepper, and spoonfuls of the pre-packaged minced garlic, or tubed cilantro. I’m all about the ease of preparation as you’ll often find me making that at the last moment as people come over. See the above bullet. Also remember any of these ingredients can be left out. It’s yours so taste-test away! The only absolutely necessary ingredient is the avocado.
- Don’t forget chips are salty, so be moderate with your salt. Otherwise, once dipped in a chip, the guac may taste too salty.
Enjoy!