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Guacamole

  • Writer: Hunnie
    Hunnie
  • Sep 25, 2024
  • 3 min read

Updated: Mar 16




Guac recipe! Isn’t guac just the best? Something about it is just so fun. I weirdly associate it with the summer, like great weather, a fun cocktail, chips are involved. So here is my spin on the classic guacamole recipe. I like a little kick to it. 


I think I nailed this recipe last week when my boyfriend invited me over to his apartment. He had offered to make me dinner. I said I’ll bring the guacamole I just made. When I got to his apartment, I took out the chips and opened the Tupperware I thought I had the guac in. I brought over DOG FOOD, not guac. He has yet to try my guac.


But let’s talk about avocados and cilantro first, shall we? 




Avocados: 

Millennials are always getting some heat about their avocado obsession, but let’s be real: They’re onto something. Avocados are a nutrient-packed powerhouse, loaded with vitamins C, E, K, and B6, plus potassium and copper. They’re low in sugar, high in fiber, and filled with heart-healthy monounsaturated fats, which can help lower bad cholesterol. According to one study, the combination of fiber and fats from avocados keeps you full longer. Just keep in mind that avocados are very calorie dense. A large avocado is about 400 calories if you sit down and eat the entire thing, so moderation wins here, once again. But guys remember we are still talking about healthy fats. So guac is the much healthier option as a dip compared to cheese dips or sour cream based dips. 


What makes guac turn brown? Oxygen in the air. So when you’re not using the guac and want to save it for later, put plastic wrap on the top and press down directly onto the guac to try and push out all the air you can (of course then, store in the refrigerator).     


Cilantro: 

Cilantro comes from a plant called Coriandrum sativum. The leaves of this plant are cilantro (or Chinese parsley) and the seeds are the spice coriander (ahh names we know). Interestingly enough, coriander seeds are used often to brew Belgian beers. 


Cilantro is so polarizing, right? One group of people will call it fresh and fragrant and the other group will say it tastes like soap. Actually, one of the first mentions of soapy cilantro was made by Queen Julia Child herself. Turns out, different ethnic groups do seem to have different rates of cilantro dislike, with Ashkenazi Jews scoring the highest on the cilantro dislike scale. Cilantro provides little nutritional value (it has a itty bitty bit of vitamin K and C), so if this herb is not for you, count it out and never look back! You’re not missing much value to having it be part of your meals if you dislike the taste. 



Now that we got that out of the way, let’s get to the recipe. 








Ingredients: 

(makes 4 servings) 

  • 3 avocados

  •  1/2 cup chopped red onion 

  • 1/4 cup chopped cilantro

  • 1 jalapeno pepper, seeded and minced 

  • Juice from 1 lime

    • (OR for a healthier option, peel the lime and then blend it in the food processor to get the most of the nutrition out of a lime as you can) 

  • 1/2 tsp salt 

  • 1/2 tsp cayenne pepper 

  • 1 garlic clove, minced


Optional: 

  • Tortilla chips and/or veggies (peppers, carrots, etc.) for serving 



Directions: 

  1. Chop up onions, cilantro, and garlic

  2. Slice and remove pits from avocados. Scoop the insides into your mixing bowl

  3. Mash the avocado to the consistency you prefer 

  4. Add all chopped ingredients, plus lime juice, salt and cayenne to the avocado bowl. Give it a good stir and enjoy! 


*Cover immediately when done eating to help avoid browning






Educational Sources: 



 
 
 

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