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Perfect Guacamole

guacamoleNow that cookout season has kicked off, my healthy makeovers of traditional summer classics -- like creamy guacamole dip -- are in high demand.

It's true that avocados are high in fat, prompting people to call it the "butter pear." While a medium-sized avocado contains about 30 grams of fat, most of it is mono-unsaturated fat that actually helps to lower cholesterol levels. Diet experts have long steered consumers away from avocados, though the U.S. government revised its official nutrition guidelines a few years ago to encourage Americans to eat more of them.

Some people say it's impossible to mess up a guacamole recipe, but I beg to differ. In my book, there's no place for garlic. Yes, you heard right. Plum tomatoes are a must, with the seeds removed to keep from watering down the dip's velvety texture. I also think lime juice and cilantro are central to kicking up the flavor a notch, adding a nice contrast to the creamy texture of the avocados. I top the whole thing off with a pinch of heat from cayenne or other hot, ground dried chilies.

Get Jennifer's guacamole tips and Creamy Guacamole Dip recipe after the jump.

Lastly, picking the right avocados is crucial. Go for Hass if you have a choice between the Bacon or the Fuerte. The Hass tend to be the creamiest and are the variety most often used by fine restaurants.

Here are a few avocado selection tips:

Recognize your Hass
You can spot a ripe Hass by its green-black pebbly textured skin. It should feel heavy for its size and have no mushy spots. The avocado should yield to gentle pressure from a thumb.

Ensure Your Avocado is Ripe
Avocados mature on the tree, but they soften and develop their fullest flavor after picking, usually over three to four days. If you need avocados right away, look for those with dark green or black skin.

Remove The Pit
Slice the avocados in half vertically and twist the halves apart. Place each half on a cutting board and dig your kitchen knife into the pit, using the part closest to the handle. Then, pick up the avocado and twist the knife so as to remove the pit. If you're afraid of cutting yourself, remove the pit with a spoon.

Creamy Guacamole Dip

Serves 6, makes about 5 cups

4 large ripe avocados, preferably Hass
3 ripe tomatoes, seeded, finely chopped
1/4 cup minced red onion
2 jalapeno chilies, seeded, finely chopped
3-4 tablespoons fresh lime juice
1 teaspoon lime zest
1 teaspoon sea salt, plus more to taste
3 tablespoons minced fresh cilantro
pinch of cayenne or ground aji amarillo


Cut the avocados in half, remove the pits and scoop the flesh. Transfer to a large wooden or metal bowl. Add salt and mash with the back of a wooden spoon until desired texture is reached; I like mine a bit chunky. Stir in remaining ingredients. Taste and adjust the seasonings with salt.

According to various sources, adding a pit at this point will keep the guacamole from turning brown, though I've found that directly covering the guacamole with plastic wrap (not just the bowl) is more effective. To keep for up to three hours, store in the refrigerator, but remember that this dish does not store well and is best consumed immediately.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.

Filed Under: The Skinny Chef, How To
Tags: avocado, avocado dip, AvocadoDip, avocados, dip, dips, guacamole, jennifer iserloh, JenniferIserloh, skinny chef, skinnychef, summer

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Reader comments (Page 1 of 1)

DanGarion

5-29-2009 @1:57PM DanGarion said... Guacamole is to be simple.

Avocados
Salt
Pepper
Lemon Juice

Why ruin it with anything else?
Reply

Gobo

5-29-2009 @2:24PM Gobo said... Because lime juice is better with avocados and cilantro is awesome.
Reply

Matt

5-29-2009 @2:42PM Matt said... When making guacamole at home I like to add a dash of tequila. Hey - there's already lime juice and salt in there, so why not?
Reply

Matt

5-29-2009 @2:44PM Matt said... When making guacamole at home, I like to add a dash of tequila. Hey - there's already lime juice and salt in there, so why not?
Reply

Dartssnake

5-29-2009 @3:25PM Dartssnake said... I like some of both lemon and lime juices. Lime is traditional, but lemon brightens the taste and brings out whatever sweetness there might be in the other ingredients. It is also VERY important to use non-iodized salt. Iodized salt instantly destroys the taste of the guacamole with a metallic aftertaste
Reply

Ian

5-29-2009 @6:02PM Ian said... For me, guacamole is green. Anything that detracts from that perfect beautiful green is folly.

So, much better than tomatoes of any kind, even plum, are tomatillos.

My recipe:
2 avocado
1 or 2 tomatillos per avocado (2 if they're small tomatillos)
1 roasted clove of garlic
lime juice
salt
tequila - reposado or anejo for the smoky taste
1 or 2 seeded and veined serrano or jalapeno peppers
Chopped green onion
Cilantro - if you like it

It's important that the garlic be roasted, because it sweetens it and adds a nice depth to the taste.

This guacamole has converted people that hate both avocados and guacamole.
Reply

DK

5-30-2009 @7:36PM DK said... I grew up in AZ and NM. For me the best guacamole is simple: Ripe avocado, lime (or lemon) juice, salt (Kosher is best). I like garlic.

But never, never, never tomatoes. Never.
Reply

kevin

5-31-2009 @9:19AM kevin said... i just love guac. ive had many kinds, many different "interpretations" and while some have been tastier than others... i just love guacamole. simple, complex, north, south, whatever. bring on the guac!
Reply

doodoolemonque

5-31-2009 @7:35PM doodoolemonque said... There seems little3 reason to bother making guacamole without garlic. Life is too short for guac without garlic. Stop being silly.
Reply

tzurriz

5-31-2009 @9:52PM tzurriz said... My guac always gets rave reviews:

4 avocados somewhat mashed
a few Tbl of whatever salsa I have on hand
a pinch of cumin

combine. Yum.
Reply

Spanno

6-01-2009 @4:11PM Spanno said... That's not guacamole--it's avocado salsa. Keep it simple.
Reply

Carol Dannhauser

6-03-2009 @10:45AM Carol Dannhauser said... 2 avocados, mashed
juice of 1 lime
1 tomato, cored, seeded, chopped
1 small onion, diced
5 cilantro sprigs, minced

Whole lotta yum!
www.CookinTeens.com
Reply

Wyzyrd

8-12-2009 @10:09PM Wyzyrd said... Guacamole without garlic? Cheerios and dessert junk can probably do without garlic, but not anything you'd actually eat.. Then again, I usually add minced kalamata olives instead of salt.
Reply

13 Comments / 1 Pages

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