Guacamole

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).

Did you know that traditional guacamole only has avocado, salt, and a bit of pepper? You do not need to add tomatoes, chili peppers, or onions to enjoy this fantastically healthy dip for tortilla chips! If you want to add a little variety, combine with chopped, sweet red peppers and a spoonful of sour cream. Yum! From icdietproject.com.

The trick to making perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

Guacamole

Here is a simple guacamole recipe that has been adapted to be IC friendly. From simplyrecipes.com.


Ingredients:

2 ripe avocados (if tolerated)
1/2 teaspoon Kosher salt
1 Tbsp of fresh lime juice or lemon juice (if tolerated) or you can use a little lemon extract, oil, or zest (if tolerated) instead of lemon juice or just omit
2 Tbsp to 1/4 cup of thinly sliced green onion or use some onion powder (if tolerated) or omit
2 tablespoons cilantro (leaves and tender stems), finely chopped (if tolerated)
A dash of freshly grated black pepper (if tolerated)

*Serve with tortilla chips without problem ingredients.


Directions:

1. Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See From How to Cut and Peel an Avocado. Place in a bowl.

2. Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)

3. Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

4. Cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.