Appetizers
Guacamole
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Whenever I invite guests over during the summer – I serve plenty of guacamole because it’s so popular! Many friends have told me that their guacamole is not nearly as tasty and I think I know what the trouble is: Make sure that your avocados are completely ripe before cutting them open. Press the skin of the avocado – it should give slightly, the same way when you squeeze an orange. I buy mine 2-3 days before my party and store them on the windowsill. If your guacamole tastes bland it might need more lime juice and salt, taste as you mix.
Watch my video on Prevention Magazine on how to make Guacamole »
Serves 6, makes about 5 cups
Ingredients
4 large ripe avocados, preferably Haas
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
1/2 teaspoon sea salt
3 tablespoons minced fresh cilantro
pinch of cayenne or ground aji amarillo
Directions
Cut the avocados in half, remove the pits and scoop the flesh. Reserve one of the pits. 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.
To keep for up to 3 hours, cover and store in the refrigerator. This dish does not store well and is best enjoyed immediately.
Watch my video on Prevention Magazine on how to make Guacamole »
Make It A Meal
Serve with Turkey Burgers or Chipotle Orange Shrimp or Black Bean Soup.
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June 11, 2007, 4:52 pm
I’m wondering why you would add the pit into the guac to refridgerate it…does it help slow down the oxidation process?
June 30, 2007, 3:16 pm
Yes siree, so my Mexican cook friends tell me
October 24, 2008, 4:58 am
Your photos are so beautiful and you are so right….people, kids included love guacamole. I am glad I found your site…
May 18, 2009, 2:57 pm
Is there a reason why you don’t post the calorie and fat content?
May 20, 2009, 12:22 pm
Hey Denna,
We just acquired the software and we’ll be providing stats soon. Stay tuned!
September 29, 2009, 12:55 pm
Great recipe, we have been using a variation of this for years. Our only difference for a kick is replacing the lime juice with the juice of pickeled jalepenos.
March 31, 2010, 7:05 pm
The idea of the pit keeping the guac from turning brown is a myth. Air makes avocados turn brown. When you place the pit in it, the guac stays green because you’ve blocked it from the air. Try the same thing with a rock, a plate, or a pile of Legos and you’ll have the same result. The pit has no magical powers.
April 1, 2010, 8:56 am
You’re right! I just read that in Harold McGee’s book. Originally I thought it made a difference based on what my seasoned Mexican cook friends said!! Ya learn something new every day…