-%20These%20are%20my%20all-time%20favorite%20guacamole%20recipes!)
Guacamole is best made with fresh, ripe avocados. The avocados should be dark and not too mushy or too firm to the touch. Another way to make sure that the avocados aren’t overripe is to remove the small brown button on the stem end. The color underneath should be bright green, not brown, for a good avocado. I realize ripe avocados are not always available from the store. If you buy under ripe avocados, you can store them in a paper bag overnight with a banana to help them ripen faster.
The first version of guacamole listed in this recipe is good ‘ole classic guacamole. This version includes tomatoes and diced red onions, along with cumin, garlic powder, and fresh cilantro. For those of you that don’t like cilantro, it is easy to omit. I believe the cumin is the key spice for this version of the guacamole. I always get asked what that special flavor is.
The second version is the sweet option, with fresh pineapple. As in each version, make sure to use plenty of fresh lime juice. Lime juice will help to keep the guacamole from turning brown, especially if it’s left out over a long period of time. It also goes well with all of the other flavors in the dish.
The third and final version of guacamole is the spicy version. Throw in as many spicy chiles as you want. Jalapeno is a definite. Green jalapenos will be less spicy, while the mature red jalapenos will amp up the heat. Removing the seeds and white pith from the peppers will also tone down the spiciness a bit.
Mash the avocados as fine as you would like, although I usually use a whisk so that some small chunks are left. Guacamole is one of my favorite Paleo snacks, and not just because I love avocado. You can play around with the flavors and make it in about 5 minutes, so it’s incredibly handy as a Paleo snack. In addition, avocados are packed with healthy fats, potassium, and fiber – healthy and delicious.
Ingredients
- Classic version
- 4 ripe Haas avocados
- 2 tbsp fresh lime juice
- 1/2 cup red onion, finely chopped
- 1 medium tomato, seeded and diced
- 2 tbsp fresh cilantro
- 1 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- Sweet version
- 4 ripe Haas avocados
- 2 tbsp fresh lime juice
- 1/2 cup fresh pineapple, finely diced
- 1/4 cup red onion, finely chopped
- 2 green onions, chopped
- 2 tbsp fresh cilantro
- 1 tsp salt
- 1 tsp cumin
- Spicy version
- 4 ripe Haas avocados
- 2 tbsp fresh lime juice
- 2 jalapenos, diced
- 1 small red jalapeno pepper, finely diced
- 2 tbsp fresh cilantro
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp garlic powder
Directions
- For each version, cut the avocados in half and remove the pits. Scoop out the avocado into a large bowl. Add the lime juice and mash with a whisk, leaving some chunks. Add in the spices and stir, then add in the remaining ingredients. Mix well and taste to adjust seasonings as necessary. For the spicy version, remove jalapeno seeds if desired.