What could be better than guacamole that you can prepare at home in less than five minutes and that is on par with the guacamole that you could get at your friendly neighborhood quick casual Mexican restaurant?
I cannot take credit for this recipe since although I have been preparing guacamole in this manner for many, many years, I have no idea where I first discovered the recipe. If you are familiar with the recipe, I would be grateful if you could point me in the direction of the website or person from where you obtained it.
Ingredients Needed:
- 5 tiny or 4 large avocados.
- 1/4 cup red onion, chopped into very small pieces.
- 2-3 teaspoons fresh lemon juice.
- 2 tablespoons fresh lime juice.
- 3 tablespoons of fresh chives, chopped and measured out.
- salt and pepper.
Instructions
Prepare your onion by dicing it and then soaking it for ten minutes in a bowl of ice water.
Remove the flesh from your avocados using a spoon and set it in a bowl suitable for medium-sized portions.
Squeeze the juice from the lemons and limes into the basin that contains the avocados.
You can mash the avocados with a fork or a potato masher until the guacamole reaches the consistency you prefer.
Mix in the chives and onions, then season with salt and pepper to taste after stirring everything together.
Recipe Remarked
When it comes to storing guacamole, keep in mind that avocados are notorious for turning brown as soon as they are exposed to air, and guacamole is not an exception to this rule.
The mixture contains lime and lemon juice, which helps prevent it from turning brown; however, I prefer to store the guacamole by placing it in a glass container, pressing a layer of plastic wrap on top of the dip, and then covering the container with an airtight lid.
When stored in the refrigerator, the guacamole will remain edible for about two to three days.
In my opinion, guacamole is best enjoyed when it is served with chips; however, crackers and raw vegetables are also some fantastic alternatives. There is also the option of eating it with a spoon, which is something that I might or might not have done.
Notes and Suggestions:
Before adding the chopped onions to the guacamole, soak them in cold water for ten minutes and then cut them into little pieces. The raw red onion’s harsh flavor will be mitigated to some degree by the addition of water.
If you want your guacamole to be silky smooth, you shouldn’t be scared to put the avocados in a food processor and let it run until it reaches the desired consistency. After that, add the onions to the dish.
I prefer to use a potato masher to mash mine since I like my guacamole to have some texture, but you may keep pounding it until it’s as smooth as you want it to be.
You are free to include any other mix-ins that you desire in the recipe. I am aware that there are certain individuals who enjoy having items like tomatoes, corn, or even fruit mixed in. Have fun with it because it’s your dip!