A Primer On Guacamole
Guacamole can be tough. While the process seems pretty straightforward, the delectable dip has such a short shelf life, it leaves many people wondering if they should even bother making it. However, it turns out that guacamole doesn’t have to be that tough. Here’s all you need to know about guacamole:
It all starts with the avocados
Most people don’t even know where to begin when it comes to picking out an avocado. They’re all weird looking, right? In order to make sure you have an avocado that’s perfectly suited to your guacamole, look for one that is completely black and just soft enough for you to squeeze. If there are mushy spots, put it down because it’s probably too ripe for the perfect dip. However, it’s always good to buy an extra one, just in case! If it turns out that your avocados aren’t ripe enough, sticking them in a paper bag for a couple of days should do the trick.
Prepping the guac
Cut your avocado vertically and twist it apart. Twist the pit out by hitting it with a sharp knife. Use a duller knife to cut the meat of the avocado into cubes, and then scoop them out of the skin and into a bowl. Determine whether you prefer your guacamole smooth or a little bit chunky. Mash the avocado with a fork if you like it chunky, and use a potato masher or food processor if you like it smooth.
What else to put in it
This all depends on your tastes. If you like your dip a little spicy, throw in some chopped jalapenos, cumin or cayenne pepper. If you want a more classic flavor, add tomatoes, onion and lime juice. Add some of your favorite spices and fresh herbs, too. Make it your own signature guacamole!
When to eat it
Guacamole tastes best when it’s fresh, but that doesn’t mean you have to throw away the dip you don’t eat right away. If you plan to eat it a day later, store your guacamole in an air tight container with just enough water in to cover the top. Pour the water out the next day and voila – your creation hasn’t turned brown. It still has a pretty short shelf-life, though, so don’t let it sit for too long.
