Here in Alaska, many of us shop at Costco or Sam’s Club to stock up on bulk items. The only problem is, sometimes it’s hard to use all the fresh produce before it goes bad. Case in point, avocados. They all ripen at the same time! What better way to use them up than with an easy Guacamole recipe.
It’s delicious on homemade tortilla chips, salads, sandwiches, Mexican dishes and toast. And, it’s the perfect accompaniment for the fresh fish we’re now catching. A lot of the white fish, like halibut and cod, we turn into some amazing fish tacos topped with a tomatillo ranch and Guac. One might say we are “guacaholics”.
But, I’m definitely picky about my guacamole. Nothing worse than tasteless, gooey mush!
It’s not that guacamole is difficult to make…in fact, it’s very easy. But I still hear comments like, “It’s bland” or “Avocados have no flavor”. The answer to adding flavor is twofold.
Number one, not enough complimentary ingredients. Avocados do have a creamy mouthfeel due to their high fat content, so breaking up the smooth texture with fresh veggies and herbs immediately improves the “crunch” while adding flavor.
Number two, not enough seasoning. Salt and pepper accentuate the ingredients and relieves the natural blandness. Lime juice helps to slow oxidation/browning while also providing an acidic punch balancing the dish.
Below is our favorite easy guacamole recipe we learned while in Mexico at the Cozumel Palace. It hits all the right notes. Give it a try next time you have an abundance of ripe avocados.
Easy Guacamole RecipePrint
A delicious way to use up those ripe Avocados inspired by the Palace Resort in Cozumel.
For the Guacamole:
- 5–6 Avocados-ripe
- 1–3 Serrano Chiles (start with 1 to determine spice level)*
- 1/4 c. Cilantro
- 1 Tomato
- 1/2 small Purple Onion
- 1–2 fresh Limes (or 1–2 Tbsp. bottled lime juice if no fresh limes)
- Salt and Pepper to taste
Get your Guac on:
- De-seed Avocados and mass to desired consistency.
- Squeeze in the juice from lime and mix in.
- Cut the chiles in half and remove seeds and white pulp; dice.
- Cut tomato and remove seeds; dice.
- Dice onion and cilantro.
- Mix diced veggies with avocado mixture.
- Season with salt and pepper to taste**, and let chill if you have the time for about 1/2-1 hr covered to allow flavors to blend.
- Serve it on with your favorite chips, on fish tacos, straight out of the bowl, or on any dish that begs for good guacamole.
*Serrano Chiles are long, slender mild chiles; for a spicier Guac, try a hotter chili like jalapeños.
**Seasoning is the part many people get wrong leading to a bland flavor. Taste as you are adding S & P to hit your preference.