The simple 10 minute guac is finally here. It’s easy, it’s quick and above all else it’s delicious like only fresh food can be.
But first a few notes on me if you can stand it. For those of you who’ve followed me for the last few months, you know that I’ve been writing for Boston Local Food Festival’s blog (hence the nifty button on the right). My assignment was supposed to stop at 3 articles but they asked me if I’d stay on until the festival and I very happily complied. So you’ll continue to see more stories from me popping up over there.
On top of that I’ve officially started my Masters Project in Digital Publishing, The JaneAustenophile Project where I’ll be making an interactive app book of one of my favorite Austen novels: Pride and Prejudice. I’m also taking Web development, and EPUB night classes and interning for a local publishing company. Phew!
So if you have any questions or want to chat or share something with me, feel free!
Okay on to what you’ve all been waiting for:
Simple Weeknight Guacamole
As you’ll notice when you read this recipe, I’m a very big believer in adding ingredients to taste. After all one day you may want salty, the next garlicky. So just follow the golden rule: start with a little and add more until you like it and you’ll be fine!
- Avocados (2-3 for 2-4 people who like guac)
- Salt and Pepper
- 1 Lemon or if you’re feeling adventurous, lime
- Garlic Powder
- 1 tomato diced, try to remove as much of the seeds as you can (optional)
- Take your avocados and using a knife halve it around the pit long ways. Take either side of the avocado and give it a good twist, the sides should rotate around the pit and you’ll be able to separate them quite easily.
- Removing the pit: Here’s my little (not so secret) trick, take the knife you used to halve the delicious little green monster and being very careful of thumbs, hit the pit with the sharp side of the knife so that it sticks in the pit. You don’t have to do this very hard, think sous chef not Norman Bates. Then once the knife is embedded in the pit, move the handle side to side until the pit pops out!
- The hard part is done! With the avocado still in its skin slice it into strips or cubes (this way the slippery little buggers won’t escape) and, when you’re done, use a spoon to scrape the pieces into a mixing bowl.
- Using a fork start to mash the avocado like you would a potato. As it turns into more of a paste, add salt and pepper to taste, (start with a little, and add from their–you can always taste it to see where it’s at). Then add a teaspoon of garlic powder, give it a taste and if you’d like more go for it!
- Keep Mashing.
- Once the Guacamole reaches a consistency you like, you can squeeze a little lemon into it (I normally take a half a lemon and give it one good squeeze) or if you chose lime, tread carefully, lime is more potent than lemon. This will keep it from browning immediately and gives it a nice fresh flavor. The tomato should be stirred in at the end and try to keep as much of the seeds and gelatin out as you can (it will keep your guac from getting soupy).
- Grab your favorite chips and enjoy!