One of the things I'm most proud of in this world is my guacamole! I mean realistically guacamole may be one of the easiest things to make, and it's really easy to settle for a subpar guac. There are so many ingredients you can add to it, but how much is too much?! Believe it or not there is such a thing as a too busy guacamole. So here is the recipe I've so painstakingly perfected, hope you enjoy it as much as I do!
- Variety of Bell Peppers/Capsicum (yellow, red, green, orange)
- Red Onion
- Canned Corn
- Seasoning: salt + pepper, garlic powder, chili flakes (or powder)
The fun bit about cooking vs. baking is it isn't an exact science, so you don't have to specifically measure everything out! I find this super true of guacamole, it's very much a "by-eye" sort of thing.
- SMASH the avo.
- Depending on how much you're planning on making I usually use 2-4. Make sure they're nice and ripe, the ripe ones will be soft to the touch, and quite dark in colour. **Keep the pits for later, they'll help keep your guac fresh.
- You can use whatever tool you'd lief or this. Depending on how much guac I'm making and how ripe the avocados are I sometimes use a fork for this step, sometimes a masher, I've even used a hand mixer.
- CHOP the veg.
- Depending which country you're from you'll know them as either bell peppers or capsicum! I usually buy a variety pack and use up to 3 different colours, each brings it's own flavour and vibrancy to the mix!
- Cilantro, however you like it, you can either leave it pretty leafy, or I myself prefer it finely chopped. I find it compliments the flavour more.
- Red Onion, usually I save this for last, as without fail it makes me cry every time.
- Can of corn, just needs to be opened and strained. Add as much as you'd like! I like to think of this as my secret ingredient. Not un-obvious but most people don't add it to guac.
- Optional: tomatos. I personally don't care for tomatoes, especially raw. Too messy, and I don't care for the texture. But if you'd like you could add them here, I'd add them finely chopped.
- Nearly all the veg can be chopped by hand, or if you have one on hand you can use a mini food processor.
- SEASON and spice.
- Add the lime first before you add your seasoning. Depending how many avocado you've used I'd use up to 1 whole lime, but usually start with adding a quarter at a time. If you don't live an actual lime, bottled usually works fine as well. And if you don't have either but have a lemon on hand, that works alright as well, although I prefer to use limes.
- Seasoning is purely to taste! The most important thing to remember when adding spices and seasoning is that you can always add more but you can't take it out! So add a bit at a time until it's just perfect!
- start with salt + pepper
- then add garlic powder
- once you have it to taste, add a dash of chili flakes or powder just for a kick of spice, if you like that sort of thing.
- MIX it up.
- Mix it all up real good! By now you've pretty well got the best guacamole on the planet!
- Add the pits into the final mix to keep it fresh, and make sure to put a lid on it.
- SERVE it right.
- Deliciously served with tortilla chips, sautéed prawns, or my favourite home made pita chips (cut thin, spray with oil, season with dill & garlic powder, bake until crisp and golden).
- If you're feeling really crazy you can try guacamole stuffed chicken! Preheat oven to 400°F. Simply slice a chicken breast in half, fill it with guacamole, add some cheese if you'd like. Then slather it with a wisked egg and dip it in panko breading, mixed with black pepper, chili powder/flakes or taco spice seasoning! Alternatively you can top it with cheese, and then bake in the oven till fully cooked, with breading crisp and golden brown (30-40 mins).