Authentic Mexican Guacamole (keto, vegetarian, gluten free)

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Authentic Mexican Guacamole (keto, vegetarian, gluten free)

Servings: varies

INGREDIENTS

500 g (1+ lbs) ripe avocado

10 g (1 1/4 tbsp) chili powder

2 g (1 tsp) cumin

4 g (2/3 tsp) salt

2 g (2/3 tsp) pepper

12 g (1 tbsp) olive oil

67 g (4 tbsp) lemon or lime juice – freshly squeezed

20 g (2 tbsp) garlic - minced

225 g (1 cup) Premium (high fat) Sour Cream

40 g (1/2 cup) cherry tomatoes- quartered – sub with regular tomato diced

70 g (1/2 cup) red pepper, diced into small pieces

OPTIONAL: 20 g (2 tbsp) onions – diced

OPTIONAL: 1 or 2 green jalapeno peppers – seeds removed and diced

DIRECTIONS

1. Into a large mixing bowl, add the peeled, pitted avocados. Use a potato masher and mash the avocados well
2. Add the chili powder, cumin, salt lemon juice or lime juice, olive, minced garlic
3. Mash everything together with the potato masher until well combined
4. Add the high fat sour cream and mash together (this is an optional but will make for a smoother creamer guacamole)
5. Add the chopped cilantro. This is now the basic smooth version of guacamole
6. To make the chunky version, you can add any number of extra ingredients, such as: cherry tomatoes, diced red pepper, and diced cucumber. Mix with a spatula
7. OPTIONAL – for hot and spicy version, cut one or two jalapenos in half and remove the seeds, then dice jalapeno peppers into very small pieces, add to guacamole and stir in with a spatula
8. Serve right away or cover the bowl with cling wrap and refrigerate for one hour to allow flavors to infuse the guacamole. Enjoy!

MACRONUTRIENTS CHART

FYI

This is very tasty recipe, but understand that, like Italian versions of the Bolognese or Marinara sauces, details will differ according to which region it is made for, as well as each family having their own special "family" recipe that they like best. Authentic Mexican guacamole has some basic ingredients common to all versions, but there is a great deal of variation depending on the region and how the family prefers to make their recipe. ALL are amazing, just a matter of personal preference.

I would not recommend using a food processor or blender, it would puree the guacamole and the texture would be too fine – like baby food, not exactly what is desired. Although If you want a creamier guacamole, I would suggest that you use a potato masher. This will produce a creamy guacamole that still has some texture and body to it.

It is important that you do not reduce the quantity of lemon/lime juice because the lime juice is what keeps the guacamole from oxidizing too quickly and keeps it looking green.

Do not buy avocados that are overly ripe, bruised, are very soft and or already turning brown. Buy unripe, unbruised avocados up to a week in advance and let them ripen in a bowl on the counter. When the avocados are ripe, put them in the refrigerator. The cooler temperature will greatly slow down additional ripening and spoiling.

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