Make your own guacamole

Header image for Interrobang article CREDIT: NOLAN DARLING
Making guacamole isn't as difficult as it may seem. The Interrobang has an easy and fun recipe to make your own chip dip with a simple ingredients.

Everyone that likes guacamole has their own opinion on how to make it, whether it be chunky, smooth, loaded with cilantro, lime or mixed with chopped up vegetables found in salsa. This recipe is a great base for you to personalize your guacamole by adding your own ingredients or increasing the ones being used.

Recipe

• 4 medium avocados

• 1-2 limes (zest and juice)

• 2 cloves garlic

• 1 small shallot

• 2 tablespoon fresh cilantro

• 1 tablespoon rice vinegar

• 1/2 teaspoons cumin

• 1 teaspoons hot sauce of choice

• 2 teaspoons salt

• 1 teaspoons pepper

Directions

1. Puree all the ingredients, except for two of the avocados, in a blender or food processor of some sort.

2. Note: if you do not own one, just make sure the garlic and shallot is minced or diced finely so it distributes throughout the guacamole. Use a fork to smash the avocados.

3. Cut up the remaining two avocados and add to pureed mixture for a chunky guacamole, check seasoning.

Note: the longer the guacamole sits the stronger the flavours will become).

Avocados turn brown when exposed to oxygen so it is important to have enough acid (lime and rice vinegar) in the recipe to prevent this from happening. When storing, place plastic wrap right onto the guacamole or cover it with lime juice or oil and pour it off before serving. If you wish to make in advance, combine all ingredients except for the avocados for a flavourful and green guacamole.

Options

• Add chopped vegetables like tomato, onion, bell peppers or hot peppers for a chunky guacamole.

• Puree all the avocados for a smooth guacamole.

• Increase the amount of cilantro, lime, or hot sauce, if you’re into that sort of thing.

• Try adding spices found in taco seasonings, but be careful not to add too much if you plan on storing it for more than a day. I once ruined a bunch of guacamole because I failed to realize this and all I could taste was the spice.

Avocado dressing

• 1/2 cup of guacamole

• 1/3 cup of rice vinegar

• 1/2 cup of avocado oil or extra virgin olive oil (EVOO)

• Salt and pepper to taste

In a bowl, mix the guacamole and rice vinegar together. Slowly add avocado oil or EVOO as you mix until you reach your desired consistency. Do not forget to check the seasoning before using. The vinegar helps keep the avocados from turning brown, therefore these can easily be stored for a few days in the fridge. The dressing will become really thick after chilling in the fridge, but will return back to normal as soon as it reaches room temperature.

Guacamole works great in the following:

Cobb salad: Spinach, tomato, hardboiled egg, bacon, celery and cheddar cheese topped off with some grilled chicken.

Taco salad: Shredded iceberg, tomato, peppers, red onion, black beans, corn, cheddar topped off with some taco beef, nacho chips and sour cream.

Tuna salad sandwich: Mix one avocado with dressing until creamy and mix with one can of tuna. Add a tablespoon each of chives, parsley and grainy mustard and then finely dice half a rib of celery and season with salt and pepper. Put between two slices of bread with lettuce and tomato and maybe some mayo if your heart desires.

Avocado tips: Not sure if the avocado is green on the inside? Take off the stem and check. If it’s brown or mushy, put it down. A ripe avocado is a darker green colour and feels slightly tender when squeezed lightly.