I recognize that there are probably as many guacamole recipes as there are food lovers, so I won't claim that I've found the best recipe out there (what if you like yours with more lime? less cilantro? no Tabasco?), but this one was pretty darn good. This recipe was transplanted and updated from an older blog of Little's.
With fresh on-sale avocados and some red onions in hand, I felt it was time for some guac. How to choose a recipe, though? I hit up my old stand-by foodgawker and searched for “the best guacamole”.
Despite the fact that I have, of course, messed with it (you'll learn very quickly that I don't really follow recipes unless I'm baking), I can’ t help but feel that the best is exactly what I got. Since it was gone before I got a chance to take a picture, I had to borrow one from the site that created this recipe: Life With Cake.
This recipe is a bit unorthodox, and perhaps slightly less healthy because of it (whatever). That said, I’m in love. The recipe below includes my modifications to the original, and with mine you'll need fewer ingredients.
Unorthodox Guacamole
(Makes about 2 cups)
2 avocados, halved and scooped out
1/2 of a lime, juiced
1/4 cup red onion, minced
1/8 cup mayonnaise (Homemade mayonnaise-- which will definitely get its own post shortly-- is amazing! It's far healthier than the store-bought stuff, and if you have an immersion blender, it'll take you 3 minutes.)
1-2tbs fresh cilantro, finely chopped
a pinch of your favorite salt
dash of Tabasco (green Tabasco, made with jalapenos, is my favorite)
Optional add-ins: 1/2 tsp cumin, 1/2 roma tomato (seeded and diced)...Really the options are endless, it's up to you!
Directions:
1.) Prepare your other ingredients before cutting into the avocado (This prevents browning if the avocado sits out in the air too long. Did you also know that you can increase the lifespan of a cut avocado my rinsing it thoroughly in water before sealing it up to store? Unlike keeping the pit intact, which is a myth, rinsing in water will actually slow the oxidation process.)
2.) Throw everything in a bowl and mash with a potato masher (or fork) to desired consistency.
3.) If you wrap up the guac (plastic wrap should be touching its surface) and refrigerate for 30 minutes to an hour, the flavors will blend really well. However, I can honestly say I've never done this, and it's always disappeared (clearly, since I wasn't able to take a picture)!
If you're trying to minimize your fat intake (I, for one, say healthy dietary fats are amazing), you can omit the mayonnaise and it'll still be good... just not quite as good. Enjoy!
- Kaitlin
With fresh on-sale avocados and some red onions in hand, I felt it was time for some guac. How to choose a recipe, though? I hit up my old stand-by foodgawker and searched for “the best guacamole”.
Despite the fact that I have, of course, messed with it (you'll learn very quickly that I don't really follow recipes unless I'm baking), I can’ t help but feel that the best is exactly what I got. Since it was gone before I got a chance to take a picture, I had to borrow one from the site that created this recipe: Life With Cake.
This recipe is a bit unorthodox, and perhaps slightly less healthy because of it (whatever). That said, I’m in love. The recipe below includes my modifications to the original, and with mine you'll need fewer ingredients.
Unorthodox Guacamole
(Makes about 2 cups)
2 avocados, halved and scooped out
1/2 of a lime, juiced
1/4 cup red onion, minced
1/8 cup mayonnaise (Homemade mayonnaise-- which will definitely get its own post shortly-- is amazing! It's far healthier than the store-bought stuff, and if you have an immersion blender, it'll take you 3 minutes.)
1-2tbs fresh cilantro, finely chopped
a pinch of your favorite salt
dash of Tabasco (green Tabasco, made with jalapenos, is my favorite)
Optional add-ins: 1/2 tsp cumin, 1/2 roma tomato (seeded and diced)...Really the options are endless, it's up to you!
Directions:
1.) Prepare your other ingredients before cutting into the avocado (This prevents browning if the avocado sits out in the air too long. Did you also know that you can increase the lifespan of a cut avocado my rinsing it thoroughly in water before sealing it up to store? Unlike keeping the pit intact, which is a myth, rinsing in water will actually slow the oxidation process.)
2.) Throw everything in a bowl and mash with a potato masher (or fork) to desired consistency.
3.) If you wrap up the guac (plastic wrap should be touching its surface) and refrigerate for 30 minutes to an hour, the flavors will blend really well. However, I can honestly say I've never done this, and it's always disappeared (clearly, since I wasn't able to take a picture)!
If you're trying to minimize your fat intake (I, for one, say healthy dietary fats are amazing), you can omit the mayonnaise and it'll still be good... just not quite as good. Enjoy!
- Kaitlin
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