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Sauces & Condiments

Guacamole

Published: 12.28.2012 » Last updated: 07.07.2022

In this upgraded and non-traditional recipe, roasted bell peppers, onion, tomatoes, garlic and lime juice are added to mashed avocados to make a delicious dip.

Guacamole

Why do I say “upgraded” and “non-traditional”? Traditional guacamole, as first described in English by a British pirate named William Dampier is avocado “mixed with sugar and lime juice and beaten together [on] a plate.”

That was back in the 1600s and as the love for guacamole spread around the world, tweaks and variations accompanied the simple dish.

Whether or not you’re making guacamole the traditional or non-traditional way, it is essential that you use perfectly ripe avocados. That means the flesh is soft to the point of mushiness but must be free from brown spots or streaks.

Ripe avocado

Avocados: how to tell if they are ripe and how to hasten ripening

I’m not a fan of store-bought guacamole. I like to make guacamole from scratch. It’s really very easy to make. The hardest part is making sure that the avocados are perfectly ripe but not overripe.

Read moreAvocados: how to tell if they are ripe and how to hasten ripening

That’s a link to a post that should be helpful in choosing the avocados that will go into your guacamole.

Full recipe below

Guacamole

Connie Veneracion
Basic guacamole is great but you may add a few twists to give it variety and, perhaps, even make it better. Garlic and roasted peppers are wonderful additions.
Guacamole
Print
Prep Time 10 mins
Cook Time 10 mins
Cooling time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine Fusion
Servings 2 cups

Ingredients
  

  • 2 bell peppers
  • 2 medium ripe avocados - or 3 small
  • 3 ripe and juicy tomatoes
  • 2 red onions
  • 2 to 3 bird’s eye chilies
  • ½ teaspoon grated garlic
  • juice of 1 ½ limes or lemons
  • salt - to taste
  • cracked black pepper - to taste
  • chopped cilantro - as much or as little as you like

Instructions
 

  • Roast the bell peppers either by placing it directly on the gas stove or over glowing charcoal until the skins are blackened.
  • Transfer the hot bell peppers into a resealable bag until cool and the skins can be peeled off easily.
  • Scoop out the avocado flesh, roughly chop and place in a mixing bowl.
  • Halve the tomatoes, scoop out the seeds and discard, roughly chop the flesh and add to the avocado.
  • Peel and roughly chop the red onions; add to the avocado and tomatoes.
  • Finely slice the bird’s eye chilies.
  • Add the roasted peppers and chilies to everything else in the bowl.
  • Throw in the garlic, cilantro, salt and pepper.
  • Squeeze in the lime or lemon juice. Stir lightly just until blended.
  • Spoon into bowls, top with torn cilantro leaves and serve with tortilla chips or plain crackers.
Print
Keyword Avocado

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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