Great Guacamole

Great Guacamole

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Great Guacamole

Guacamole, shortened to guac in the US since the 1980s, is a popular avocado-based dip, spread, or salad. First developed in Mexico in the 1500’s by the Aztecs, they called it ahuaca-mulli or āhuacamolli, translated - an avocado mixture.

Because of the abundance of fruit produced by the avocado tree as well as the nutritional value, guacamole was incredibly popular and a vital element of the diet of the people throughout Mesoamerican society.

Mesoamerica includes modern-day northern Costa Rica, Nicaragua, Honduras, El Salvador, Guatemala, Belize, and central to southern Mexico.

PREPARATION: 15 minutes – makes 4 servings

EQUIPMENT: French chef knife, cutting board, 1.5-quart stainless mixing bowl

  • 2 ripe avocados, pitted, scooped and mashed
  • ½ medium onion, minced fine
  • 2 cloves garlic, minced using side of knife to mash to paste with ½ tsp salt
  • 1 lime, juice thereof
  • ½ teaspoon ground cumin
  • 1 teaspoon Crystal hot-pepper sauce (optional)
  • 1 plum tomato, peeled, seeded, and diced
  • 3 tablespoons fresh coriander (cilantro), chopped (optional)

Halve and pit the avocados and scoop the flesh into a bowl. Mash avocados with a fork and stir in onion, garlic paste, lime juice, cumin, hot-pepper sauce, tomato, and cilantro.

Quick Guacmole

  • 2 ripe avocados, pitted, scooped and mashed
  • 2 tablespoons Salsa Casera (drained) by Herdez
  • 1 lime, juice thereof

Mash avocados, ad Salsa and Lime Juice and mash to combine.

NOTE: Guacamole can be prepared in advance and kept chilled. Drizzle a shallow but visible layer of lime juice onto the guacamole surface (first making it as smooth as possible) and cover with plastic wrap, pressing it directly onto the surface. The next day, either pour it off or stir it in for an especially tart guac.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 62; Fat Grams 5; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 8.

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 5; Sodium Points 0; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.