Did you know that September 16th is considered National Guacamole Day?
Did you know that the word guacamole supposedly originated from the Aztec ahuaca-mulli meaning “avocado mixture?” Too bad I can’t substantiate this fact…given that I don’t personally know any 16th century Aztecs!!
To buy a Haas Avocado or just an Avocado? Haas avocados all originate from the Haas “mother” tree…if you will…which was originally discovered in the 1920s in the California backyard of a mailman named Rudolph Haas. Legend has it that the original Haas avocado tree has since perished. Good news though, like good little children, all Haas trees can trace their lineage back to their momma tree. Circling back to the question, the goal is any yummy looking ripe avocado – Haas or otherwise. The difference is in the creaminess of the taste and texture, but the goal is a ripe avocado. I specify a Haas avocado, because I’m a foodie.
Well, now that we’re all educated! Chunky Guacamole time!
Prep Time: 10 minutes
Makes: On a stingy day, I can eat this bowl in 6 chips! If I have to share, I suppose I can stretch it to 12 chips!
1 small Haas avocado, cubed and mashed
3-4 drops of lime juice (don’t go crazy though. Many a good guacamole has been ruined by too much lime juice)
1/2 Roma tomato, seeded and chopped. Keep the other half on standby. Depending on the ripeness of the avocado, you may want to add more!
1/4 of a Red Onion, chopped
1 small garlic clove, minced
Salt and Pepper, to taste
A little How To Music Maestro!
How can you tell when an avocado is ripe? Pick it up and give it a gentle hug! 🙂 Just kidding…don’t hug the avocados…that might be weird. Ripe avocados are soft to the touch. They give a little with a gentle squeeze (but they shouldn’t melt in your hands). If you can’t find a ripe avocado, then buy a firm avocado and leave it out on the counter. Check every 24 hours for ripeness. At most it will take 2-3 days for the avocado to ripen. Once ripe, store it in the fridge until ready to use.
Cutting an avocado is apparently the food debate of the 21st Century. Everyone has a method, a technique and enough flare to convince you it’s the only way. It’s so not. It’s an avocado. You could eat it with a spoon if you wanted to! That being said, I wouldn’t recommend spooning the avocado out whole. It will never mash to the right consistency! See…everyone’s a cognoscenti! My suggested method is to half the avocado, remove the pit and the score each half such that the avocado spoons out in small cubes. Alright, here we go, using a sharp knife, score each half from top to bottom and then again from left to right on a diagonal. The size of the cubes will determine the chunkiness of your guacamole. Since I don’t like mine chunky, I cut the cubes really small and then use a pastry blender to mash the cubes into the mole half of guacamole!
Seeding a tomato can be fun. Cut the tomato in half. Then squeeze each half until the seeds come out using your knife to scrape off any clingers. Pete and repeat until each half is devoid of seeds.
The rest is just schmoozing all of the ingredients in a bowl until it’s the perfect scientific combination that takes the dish from Guacamole to Holy Guacamole. It’s an art form. But it’s an accessible art form!