Paleo-ish Guacamole!
The utterly perfect, bewilderingly simple, tastiest Guacamole EVER!!!
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: ~ 1 1/2 cups
Ingredients
Scale
- 2 medium avocados (in a happy slightly squishy state between rock-like and pure mush)
- 1–1 1/2 limes, juiced
- 1 medium clove garlic, minced in a pinch of salt
- 1/4–1/3 cup fresh cilantro, finely chopped
- 1/4 medium red onion, diced
- 1/2 medium ripe tomato, diced
- Salt & Pepper to taste
Instructions
- Quarter your avocados and put the flesh in a medium mixing bowl. Save the pits.
- Add the juice of 1 lime as well as most of each of your minced garlic, chopped cilantro, diced red onion to the bowl.
- Mash/mix contents with a fork until uniformly mixed, but avocado is still chunky.
- Add your diced tomato and some salt and pepper. Stir with a fork until uniformly mixed.
- Adjust flavour for limey-ness, cilantro, salt and pepper as you prefer. You may also need to adjust for onion and garlic flavours, keeping in mind that the garlic and onion flavours will get stronger as the guac sits for an hour or so. For this reason, I usually adjust lime/cilantro and salt/pepper levels before adding more onion or garlic, particularly garlic. Obviously, also adjust for your own flavour preferences. I prefer guac that is more limey and acidic than garlicky.
- If you’re storing your guac for a couple of hours (or days) before serving, put the pits back into the middle of the guac. It will keep it from going brown!
- Otherwise, garnish with some chopped cilantro and extra diced onion or tomato and serve right away with nachos or on top of your favourite summer BBQ dish.
Notes
- Pro tip for picking avocados: If you’re not sure what the quality of the avocado will be based on the squish-factor, if you can easily pick the stem bud out of the pointy end and look at the colour of the avocado under it, you will know whether you have a winner or not. If the stem bud comes out with relative ease, and the avocado flesh underneath is a lovely, bright green, you’re good to go. If the stem bud is a b*stard to get out, the avocado isn’t ripe enough to squish for guac. If the flesh underneath is browny-grey, don’t even go there.
- Pro tip for picking any kind of citrus fruit: Look at the quality of the skin. If it’s smooth, shiny, and slightly squishy, chances are the pith is thinner and you’ll have more juicy flesh. If the skin is still dimpled and the fruit is like a rock (particularly with lemons), the pith is still likely pretty thick and has less juicy flesh.
- Pro tip for mincing garlic: An old chef’s trick for mincing garlic, particularly if you’re mincing it on a chopping block, it’s best to sprinkle some rock salt over the garlic clove before chopping so that the garlic oils are absorbed by the salt (which you end up adding to your guacamole) than the chopping board.
- Final pro tip: Make sure you get cilantro within 1-2 days of making your guac. It’s insane how much better the guac tastes when you use super fresh cilantro.
Find it online: https://www.paleo-ish.ca/paleo-ish-guacamole/