In the Kitchen

Kendra’s Signature Guacamole

Oh how I love thee, avocado. Let me count the ways! Seriously, I love avocado. It was my first food, and I’ve been eating as much of it as I can get since that time. I’ve never had it prepared in a way I didn’t enjoy. Its a great way to take in healthy fat, and is reasonably priced. I add it to sandwiches, put it on top of my eggs, make pudding with it, add it to almost every salad I make, use it in my Shrimp Mango Avocado Fresh Rolls (recipe to come), and of course, use it to whip up a delicious batch of guacamole.

I have three different guacamole recipes that I’ve used over the years. My choice really depends on the time I have at my disposal (and lets face it, these days, time is limited). The quickest recipe is super simple. It’s the guacamole purist recipe. Mash your avocado, and add salt and lime juice. I use it when I am really pressed for time. Avocado is so delicious that it doesn’t need lots of ingredients to make it taste good. The second recipe has all kinds of tiny pieces of other ingredients added in, like jalapeños, mango, red pepper, red onion and cilantro. It’s fantastic, but I haven’t made that recipe since my son was born. It’s just too much chopping, and its gone in 1/10 of the time it takes to make it! The third recipe takes only about 1 minute more than the first, it is my favourite, and I have adopted it as my signature guacamole, because I’ve never come across the recipe elsewhere.

Before this blog post, there was no official recipe for this guac. I just used the number of ripe avocados I had on hand, and dumped and stirred in the other ingredients. Its heavy on cumin, one of my favourite spices, and I have most of the ingredients in my kitchen whenever I have the inkling to make it, so I don’t have to take an extra trip to the store.

So, without further ado, I’ll give you the recipe:

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Kendra’s Signature Guacamole

3 ripe avocados

Juice of 1-2 limes (depending on how lime-y you like your guacamole)

1 generous tsp of cumin powder

2 tbsp of greek yogurt (or sour cream)

3-4 dashes of hot sauce

1/2 tsp of freshly ground black pepper

3/4 tsp of himalayan pink salt (a little less if you are using table salt)

Cut open the avocados, and remove the seeds. Keep at least one seed if you don’t plan to eat the guacamole right away, as putting the seed into the dip will help to stop the guac from turning brown. Scrape out the flesh and put it in a bowl.

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Use a paring knife to cut the avocado into smaller chunks. I just take the knife and run it through the bowl several times, and then turn the bowl 90 degrees, and repeat. This step makes it easier to mash with a fork, but its not required.

Use a fork to mash the avocado to your preferred level of lumpiness.

Add the rest of the ingredients, and mix/mash well.

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Serve with corn chips or whatever food your heart desires (I have also been known to eat it with a spoon straight from the bowl)!

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Hope you enjoyed the post, and let me know if you try out the recipe!

-Kendra

 

  1. Kendra's Mom

    August 1, 2016 at 3:17 pm

    Excellent presentation and pictures of the steps to making this. You are such a teacher!

    1. Kendra

      August 1, 2016 at 5:38 pm

      Thanks mom!

  2. Jen

    August 1, 2016 at 5:35 pm

    I LOVE avocados and especially guacamole and always make homemade (our boys call it “green dip”) but I’ll have to try the cumin & yogurt in it (not a fan of hot sauce) ;). Also, I recently read of another idea to keep the guac from going brown (I too always used the pit)…cover the guac with a very thin layer of water and then cover with plastic wrap. When ready to eat again, just pour off the water and stir. I’ve tried it and it works well! 🙂

    1. Kendra

      August 1, 2016 at 5:38 pm

      Ooh, that is a very interesting idea. Thanks, Jen! I’ll try it out!

  3. Cindy

    August 10, 2016 at 6:56 pm

    I’m going to try and make you guacamole for guests this evening… I love the simplicity of it!

    1. Kendra

      August 12, 2016 at 2:45 am

      How did it turn out?

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