First, a small confession: I’m a little obsessed with guacamole. Actually, I’m even kind of known for it. You see, way back when, when (dinosaurs roamed the earth and) I was still a teenager, I practically lived at the local Mexican food restaurant. And I always ordered extra guac on everything. Yep, everything. I guess that made me stick out, because they started to recognize me there. Maybe a little too much… because whenever I walked in the door the people behind the counter would shout “Guac Girl!” as if I were Norm at Cheers.
But hey, if you have to have a nickname, “Guac Girl” isn’t a bad one to have, am I right?
So, while I am clearly a guacamole connoisseur (*cough*), I think there is one thing all of us guacamole lovers (expert and novice alike) can agree on: Guacamole turns brown too damn fast!
It makes me nuts, honestly. You buy some guac at the store, and if it’s good and fresh it usually comes in a decently large tub. And hey, even I can’t eat all of that in one sitting. (Not that I’ve ever tried, of course…) But if you stick it in the fridge, within a few hours, it’s as brown as a mud mask. And while I know avocado can make an excellent face mask, I’m thinking the onion and jalapeño is probably a bad idea to get near your eyes. Just a guess though. (Please don’t try at home!)
So, with this cilantro lime guacamole recipe, I tried to do away with the brown-in-under-an-hour problem by using a decent amount of lime juice. It seemed to work rather well. I was able to keep it in the refrigerator for a few days without it getting unbearably gross. This also gave people in my household a few days to experiment with it. So, not only did it get used as a dip with tortilla chips, but Mama Soul mixed it with crab meat and used it as a sandwich filling – sort of an avocado crab salad. She said it was delicious.
Simple Cilantro Lime Guacamole Recipe Photo Tutorial
(Printer friendly version below)
1 medium vidalia onion
1 cup cilantro
1 large jalapeño
2 limes, juiced
salt to taste
Step 1: Peel and remove seeds from avocados
Step 2: Mash avocados with a potato masher
Step 3: Add onion, cilantro, jalapeño, and the juice from two limes to the bowl of a food processor
Step 4: Chop ingredients in food processor until well mixed
Step 5: Add food processor ingredients to the bowl of mashed avocados. Mix well. Add salt to taste. (Note: It will probably take a lot of salt. I had to add nearly a whole teaspoon. But this will depend on the brand of salt you use, table salt vs. sea salt, etc. So start slow, add only a bit at a time until you find the right amount for your taste buds and salt brand.) Then, let it sit in the fridge for about an hour to let all the flavors blend.
Step 6: After an hour, serve with your favorite tortilla chips and enjoy!