Cooking Lesson #1152: Ed’s Super Bowl Guacamole

…from the Perspectives’ Kitchen

How you doin’? This is my best simple Guacamole recipe. You just need a couple of ripe avocados and a handful of flavorful mix-ins.
 
If you remember Chi Chi’s from a few years back this is how we used to make this delicious guacamole that is perfect as a snack or as a flavorful topping for tacos, nachos or any Mexican-style chicken. Each bite is chunky and vibrant, thanks to ripe, but firm avocados (no squishy over ripe fruit in this dish) and a few simple mix-ins.
 
The word "guacamole" and the dip, are both originally from Mexico, where avocados have been cultivated for thousands of years. The name is derived from two Aztec Nahuatl words--ahuacatl (avocado) and molli (sauce).
 
Over 2 billion pounds of avocados are consumed each year in the U.S. That's over 7 pounds per person. A lot of these avocados go into what has become America's favorite dip—Guacamole.
 
All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado and help keep the Guac green. Here comes the creativity—add chopped cilantro, chilis, onion and tomato (or salsa).
 
Prep time:  10 minutes
Yield:  4 to 6 servings
 
Ingredients 
2 ripe, firm avocados
1/4 teaspoon kosher salt
1 tablespoon fresh lime
3 tablespoons minced red onion or thinly sliced green onion
1 minced serrano (or jalapeño) chili, stems, seams and seeds removed
2 tablespoons finely chopped cilantro (leaves and tender stems)
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh tomato
1/4 cup chopped jicama
1/4 cup shredded cheddar
Tortilla chips, to serve
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cut the avocados in half and remove the pits.
3. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon.
4. Place the fresh cut avocados in a bowl.
5. Using a fork or potato masher, roughly mash the avocado. Don't overdo it! The guacamole should be chunky.
6. Sprinkle with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
7. Add the chopped onion, chili, cilantro, black pepper and tomatoes. Chili peppers vary individually in their spiciness. So, start with half of one chili pepper and add more to the guacamole to your desired flavor and degree of heat.
8. Fold in the jicama and cheddar cheese.
9. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
10. If making a few hours ahead, place plastic wrap directly on the surface of the guacamole and press down to cover it to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)
11. Serve with your choice of store-bought tortilla chips or make your own homemade tortilla chips.
12. Refrigerate leftover guacamole up to 3 days.

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ChefSecrets:  The trick to making perfect guacamole is using avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and flavorless. Too ripe and the taste will be off and mushy.
 
Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and not good. In this case, taste test first before using.
 
Be careful handling chilies! It's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly (including under your fingernails) after handling, and do not touch your eyes, the area near your eyes or private parts for several hours afterwards.
 
Guacamole is best eaten right after it's made. Avocados start to oxidize and turn brown once they've been cut. That said, the acid in the lime juice you add to guacamole can help slow down that process. And if you store the guacamole properly, you can easily make it a few hours ahead if you are preparing for a party.
 
The trick to keeping guacamole green is to make sure air doesn't touch it! Transfer it to a container, cover with plastic wrap, and press down on the plastic wrap to squeeze out any air pockets. Make sure any exposed surface of the guacamole is touching the plastic wrap, not air. This will keep the amount of browning to a minimum. You can store the guacamole in the refrigerator for up to three days. If the guacamole develops discoloration, you can either scrape off the brown parts and discard or stir into the rest of the guacamole before serving.
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Quip of the Day: Since Chipotle Restaurants charge $2.70 for guacamole... I wonder if in their business meetings, if they refer to their guac profits as Avacadough?
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food 
 
We also have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
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