Fun Food Fact – Guacamole has been around as far back as 500 B.C. and was a regular food in Mexico, South America, and Central America. Apparently, the Aztecs impressed the Spaniards with their guacamole skills when the Spaniards arrived. As good conquerors, the Spaniards stole the recipe and brought it back to Spain and Europe where if flourished.
In all honesty, guacamole is a very simple side dish and is often used as a dip with tortilla chips. More adventurous people, like myself, do not hesitate to use it as a spread or as an extra ingredient when building burgers.
Us Vikings are probably not known for making or eating guacamole. Primarily because Avocados do not grow very well in the Nordic countries, and it is in fairness a rather odd vegetable.
Nowadays, you can get Avocados all-year-round in most supermarkets, around the World, and some might question the freshness. The joys of globalization!
In our household, my oldest daughter makes killer guacamole. As a self-proclaimed home chef, and the person who has cooked the most meals in family, I have to take the battle of recipes to the next level. As such, here is my attempt to win the family competition.
Healthy Corner – Avocados are high in fat. But it’s monounsaturated fat, which is a “good” fat that helps lower bad cholesterol, as long as you eat them in moderation.
While it is a very easy and quick dish to make, you do need important ingredients – many of these might not be part of your common fridge collection, so plan ahead.
The below measurements are based on serving a family of 2 adults and 3 kids. You will probably spend around 10 minutes preparing this dish.
- 2 avocados, on the ripe side – nice and soft to the touch
- 1 small onion, finely slice ‘n diced
- 1 large Roma tomato – they are not as juicy
- 2 tablespoons of fresh cilantro (coriander), nicely chopped
- 1/2 jalapeno pepper; washed, seeds removed and very finely diced
- 2 cloves of Garlic; chopped and minced – or 2 teaspoons of minced garlic in a glass
- Juice from 1/2 of a lemon
Grab a mid-sized bowl, big enough to hold all the ingredients. You can always transfer it to a nicer serving bowl if you so desire.
- Gently cut the avocados in half, and remove the stone (or pit as some call it)
- Using a spoon, scope out the avocado “meat” and place it in the bowl
- Grab a fork and mash the avocado “meat”. You decide on the level of chunkiness
- Add the tomato, onion, cilantro, jalapeno, garlic, and lemon juice, and mix it well.
- Don’t mix it too much, as it should be a little chunky
Voila! You have now mastered the guacamole making and can enjoy this simple dish with your choice of chips, toast bread, and/or burgers.
Stay in touch with me through social media!