The Perfect Guacamole

    Why is guacamole so darn addicting? It's one of those things that you just can't stop eating and eating and eating!!

Here I am going to share my coveted (everyone thinks their guacamole is the best, lol) recipe that I have been making since I was 12 or 13 if memory serves me right.  I must say that it has changed/improved slightly throughout my culinary years because of a better understanding of how ingredients interact with each other, but hopefully this will help you modify your own recipe with a little bit more confidence and knowledge behind this ridiculously addicting snack!

Before we get into the recipe, lets get a better understanding of the main ingredient which we all love and adore!  I would say that it's a safe rule of thumb to use overly ripe avocados for guacamole, but it won't always yield the best texture and flavor for the dip. When a fruit ripens, it slowly loses its water weight because it's not receiving any more nutrients or hydration from the plant or tree that it was picked from, thus causing the flesh of the fruit to become more saturated with the compounds that are left inside.  The majority compounds that are in avocados are polyunsaturated fat, fiber, fructose, and H2O (Fat being the most.)  If the fruit is over-ripened, it tends to be too fatty which will have a greasy texture and can even feel like your mouth is being coated with grease (adding more acid to the recipe can reduce the effect sometimes.)

What makes avocados so different and special than other fruits, is the amount of fat that it produces.  The fat of the avocado combined with the fiber is what gives the fruit its texture. Unlike most fruit that  rely on fiber primarily.  After ripening, it's basically GROWN veggie butter!

-So how does all this info translate to your super bowl snack?

Having the ability to tell whether a fruit is ripe or not comes with a bit of experience, tasting, and trial. My biggest piece of advice would be to buy unripe avocados (or any fruit) from time to time and let them ripen for a day or so and then conduct a taste test with one fruit every day. After a few tests you'll know exactly how you like your fruit to taste. For me, you should be able to easily peel & dice an avocado without it turning into puree between your fingers or on the cutting board.  If it's under ripe, it will be hard to peel and very hard to cut.  It should be like cutting semi-cold butter, cuts really easy, but holds its shape.


RECIPE:

4 ripe avocados
Juice of 1 lime
1 chopped jalape�o
3 Tbsp of chopped cilantro
1 Tbsp of Juice from any pickled spicy peppers (also you can use these peppers instead of the jalape�o)
2 Tbsp of minced onion
1 Tsp of minced garlic
Salt & Pepper

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