by Michael Vyskocil
Dip Into National Guacamole Day
Guacamole has to be one of the best ways to enjoy ripe avocados. This year, in celebration of National Guacamole Day on Sept. 16, why not gather up some avocados and try your hand at making your own guacamole?
The most common avocados found in supermarkets are the Haas variety, commonly grown in California and Mexico. These slightly small fruits with a dark, purplish green or leathery brown rind have a rich, buttery flavor when they’re ripe.
A traditional Mexican-style mortar and pestle, called a molcajete and tejolote, are ideal for making guacamole. Alternatively, you can use a heavy kitchen bowl and the back of a wooden spoon for combining the ingredients. Place a damp kitchen towel under the bowl to steady it on your countertop while preparing the guacamole.
Serve homemade guacamole with your favorite tortilla chips, or use your guacamole as a topping for quesadillas or tacos.
How to Select, Ripen and Seed an Avacado
To make the guacamole recipes, you’ll want to use avocados that are ripe but not mushy.
A ripe avocado should yield to gentle pressure. An unripe avocado will take three to four days to ripen — just place it in a clean paper bag and allow it to ripen on your countertop. Once an avocado is ripe, you can refrigerate it to slow the ripening process for a few days.
To seed an avocado, cut lengthwise through the fruit and around the seed in the middle of the avocado. With your hands, twist the avocado halves in opposite directions to separate them from the seed. Carefully tap the seed with the blade of a sharp knife so that it catches into the seed. Rotate the knife to loosen the seed from the avocado flesh. Lift the knife and remove the seed from the avocado. You can use your fingers or the tip of a sharp knife to gently peel the outer skin from the avocado flesh.
Classic Guacamole
This guacamole can be refrigerated in an airtight container for up to 4 hours. Press a piece of plastic wrap directly on the surface of the guacamole to prevent discoloration.
Makes about 1 ½ cups.
| 2 teaspoons coarse salt | 1 medium jalapeño pepper, seeds and ribs removed if desired, minced |
| ½ small white onion, finely chopped | 1 tablespoon finely chopped fresh cilantro, plus more to taste |
| ½ small red onion, finely chopped | 2 ripe avacados |
- In a medium bowl or molcajete, combine the salt, onions, jalapeño and cilantro.
- Split each avocado in half lengthwise and remove the seed. Slice the avocado flesh lengthwise into ⅛-inch strips, then slice crosswise to make about ½-inch dice. Use a spoon to scoop out the avocado flesh.
- Add the avocado to the bowl or molcajete; mix thoroughly to create a paste. Add the additional cilantro, if desired, and serve with tortilla or corn chips.
Guacamole with Green Chiles
Use a day-old, rustic loaf of bread to make this Tuscan-inspired salad. Try adding olives or diced bell peppers in addition to, or in place of, the tomatoes and zucchini in this dish.
Makes about 3 cups.
| 2 tablespoons canned green chiles | 1 clove garlic, finely chopped |
| 2 large ripe avocados, mashed | 2 tablespoons finely chopped fresh cilantro |
| 2 medium tomatoes, finely chopped | 2 tablespoons freshly squeezed lemon or lime juice |
| 1 medium white or yellow onion, chopped | Coarse salt and freshly ground black pepper, to taste |
- Remove the membranes, seeds and stems from chiles.
- Cut the chiles into ½-inch pieces. In a large mixing bowl, combine chopped chiles, avocados, tomatoes, onion, garlic, cilantro and lemon or lime juice. Season to taste with salt and pepper.
- Press a piece of plastic wrap directly onto the surface of the guacamole to keep the mixture from browning. Cover and refrigerate for at least 1 hour to encourage the flavors to blend.
Guacamole with Tomatillos and Red Onion
Tomatillos are small tomato-like fruits that have a papery husk on the outside. Look for perfectly ripe tomatillos in the market, which will have a slightly mellow taste that complements the buttery flavor of the avocado. Use a blender or food processor to create a slightly less chunky guacamole than you would get by using a molcajete.
Makes about ¾ cup.
| 5 tomatillos, husks removed, rinsed well, and halved | 2 tablespoons finely chopped fresh cilantro |
| ½ jalapeño (ribs and seeds removed for less heat, if desired) | Coarse salt, to taste |
| ¼ cup finely chopped red onion | 1 ripe avocado, halved lengthwise, pitted, peeled, and cut into ½-inch cubes |
- In the blender or the bowl of a food processor, combine tomatillos, jalapeño, red onion, cilantro, salt and avocado. Process ingredients until smooth.
- Taste mixture and season with more salt as desired. Transfer guacamole to a serving bowl and serve immediately
