Ever wonder where certain things originate? These are things I sometimes wonder about. While I knew guacamole was connected with Mexico, I didn’t know how far back its roots went. Guacamole was actually created by the Aztecs somewhere between the 14th and 16th centuries–ya, that long ago. It’s still used in modern Mexican cuisine but it’s become very popular in North American kitchens as well–typically used as a dip or condiment-type of topping.
Today Nelson made his guacamole recipe to use as both a dip for nachos and as a condiment in our fajita dinner. This guacamole is the chunky type, with pieces of avocado, tomato, and onions.
While Nelson loves a good chunky guacamole (and his recipe is really, really good), I have to say I’d never really tried more than a tiny dip with a nacho chip, but today was different. You see, when Nelson and I started this blog I said I wouldn’t write about anything I didn’t eat and I always said I’d be honest. So, there it is…today I gave it an honest try and I liked it. It still isn’t my favourite condiment, but I did surprise Nelson when I went for a second spoonful to add into my fajita. What’s happening to me? I think this blog is changing me–I’m becoming one of those people–you know–a normal person who isn’t afraid to try a variety of food. I used to always say, “no thanks” and pass on any food I was afraid to try (based on appearance or texture), but look at me now! (If my mom reads this she’ll be like, what!?! All those years of me trying to get you to eat and it took this blog and Nelson’s cooking!).
A couple of things to remember are: (1) avocado browns quickly so you’ll want to be sure to add lime early to stop it from turning brown; and (2) place plastic wrap on the guacamole (actually touching it so it’s not exposed to air), and keep it in the fridge until you’re ready to serve it.
So here’s my challenge to anyone like me (Liz, not Nelson)…if you’ve always wondered what all the hype was about guacamole but were hesitant, I say, give this one a try!
- 3 ripe avocados (should be a dark colour on the outside and a little soft)
- ¼ cup fresh squeezed lime juice (approx. juice of 2 limes)
- ¼ red onion diced
- 1 clove garlic finelly minced
- 1 plum tomato diced and seeded
- 2 tbs fresh cilantro chopped
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper (or more if you like it hot)
- Cut and remove the pit from the avocados.
- Using a soup spoon, scoop the inside of the avocados and place in a medium bowl.
- Add the limes juice.
- Using a fork or a potato masher, mash the avocados, leaving some small pieces.
- Add all remaining ingredients.
- Mix well to incorporated all ingredients.
- Serve immediately or seal with shrink wrap and refrigerate.
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