Guacamole
Guacamole, prior to the 16th Century was made purely from avocado. It was only a matter of time before the bright flavors in Pico de Gallo appeared with the avocado in Guacamole.
Guacamole
In our house, Guacamole is made when the avocado is ready. If you bring home a bright green avocado, watch it closely and pounce when it is at its perfection! It will look dark green and be softer to the touch. To test the avocado, peel away the stem on the top and if green, the avocado is ready. If you buy avocados in bulk, put some in the fridge to slow down the process.
Ingredients
- 2 small or 1 large avocado without skin and pit, (175 grams)
- 1.5 TBSP (15 gr) finely diced red onion
- ½ cup (86 gr) chopped tomato, with seeds
- ¼ cup (7 gr) chopped fresh cilantro
- 2 TBSP fresh lime juice
- 1.5 TBSP – ½ large (16 gr) jalapeño, seeded and finely diced
- ½ tsp. salt
Instructions
- Cut avocado in half, remove pit and with a spoon scoop out the avocado.
- Slightly cut and/or mash avocado. It’s really your preference if you like smooth or a chunkier guacamole.
- Add remaining ingredients, gently stir, and serve immediately.
- We have successfully stored leftover Guacamole in a small tightly sealed container with no extra room or air in it.
Notes
When we only serve Guacamole and chips, serve a Dry Riesling or the ever-ready Sauvignon Blanc.
We’ve paired Guacamole with:
• Quail’s Gate Dry Riesling
• Dr. Burkin-Wolf Trocken Riesling
• Kim Crawford Sauvignon Blanc
• Rodney Strong Charlotte’s Home Sauvignon Blanc
• Wente Louis Mel Sauvignon Blanc