Tuesday, January 18, 2011

Holy Guacamole!

Guacamole. Is there a more perfect marriage of fruit, vegetable, and corn chip? I think not.

And yes, I said fruit. Avocados are fruits, just like olives.

The Haas avocado is a wonder to behold. Their good fats lower your bad cholesterol, they can handle savory or sweet applications, and you can substitute them for fats in some recipes.

But, in my opinion, they are used to perfection in their (probably) most popular application, guacamole.

Now, I like my guacamole chunky, but the chunks are gained primarily from onions and peppers. The avocados should be fairly smooth, but not pureed.

  • 4 ripe Haas avocados, flesh removed from skin and seed discarded
  • 1 medium sweet onion, diced
  • 1 red bell pepper, diced
  • scant 1/4 cup lemon juice
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  1. Place avocado flesh in bowl. Using either a pastry cutter or a fork, work the the avocado until it is a fairly smooth paste. Add lemon juice and mix until smooth.
  2. Stir in onion and bell pepper. Add salt, black pepper, garlic powder, and cumin. Mix to combine. If taste is off, adjust accordingly.
  3. Serve with tortilla chips, veggies, or on Mexican fare.

**To store left-over guacamole, refrigerate, covered, with plastic wrap pressed onto the surface to minimize oxidation.**


  1. Ooo cumin! Good idea. My ingredients are avocado, Roma tomato, white onion, garlic, lemon juice, salt and pepper. It's usually a hit, but honestly, when is fresh guacamole NOT a hit? Avocado is my favorite food on earth next to cheese. :)

  2. Cumin gives everything such a great spicy flavor. Not hot, just spicy.

    I don't add tomato; in my experience, it has just added water to the guac without adding much flavor-wise. I'd much rather use bell pepper (red bell pepper is my preference).