Mmmmmm guacamooolleeeeeee…. I so much as hear that word and my mouth waters. Guacamole is one of the best, delicious, filling, nutritious, most satisfying mini meals around. It’s so versatile, you can add virtually any ingredient to your guacamole dip and dress it up a bit with different flavor profiles, texture, and compliments to other foods you make. A truly basic gauc recipe juts involves avocados, lime juice, and salt. That’s it! Mash it up in a bowl and viola! And it’s great for those times when the kitchen is looking a little food bare and the last few items left are some ripe avos on the counter and your spice collection in the cupboard.
My guacamole dip tends to change a little each time I make it, because unless I’m shopping specifically for items to make a fancy gauc dip, or I’m planning for a party with an intentional set of dishes to serve … I usually just use whatever I have in my fridge at the moment! YEP! I said it! It’s like gauc improv or something! Gauc doesn’t have to be difficult or fancy or over stressed with the “perfect” recipe. The fun thing about it is you can make a basic recipe to start, and play around with new more advanced and “intimidating” ingredients each new time you make it! Oooohhh the joys of cooking. 🙂
On this day, these are the ingredients I had lying around … and so I whipped up a little magic there, it was super simple, and it tasted pretty good! So I thought I’d share this and have it go down as my simple basic guacamole dip recipe for Smidge of Delish archives. Because, what’s a food blog without some guacamole?? heehee … OK, here we have all organic ingredients: sea salt, EVOO, ACV (apple cider vinegar), tomato, onion, garlic, avocados, orange, and spices of black pepper and all purpose.
ORANGE you say?? Yes! While I much prefer lime.. (and if I don’t have a lime I will gladly use lemon) … I didn’t have either this time! SO, an orange it was, and I’ll tell ya, it was a nice twist in the citrus flavor profile! Not bad at all, don’t knock it ’til ya try it loves! BUT, just to be safe, I added the ACV for the TANG baby! It all worked out in the end.. the flavors blended nicely! Plus, the ACV helps to keep the avocado from turning brown once the dish is made.
So, I started by cutting all of my avos in half…
… and taking a picture LOL;)~ NO, eerr I mean ..and digging out all the pits. Then, using a spoon to scoop out all the insides, or “the meat” as some like to call it … gathering all into a big mixing bowl and careful to scrape the skins clean, stacking them up to clean as I go …
Once you get all the meat into a bowl, mash it up and stir and mash some more to blend it into a smoother texture. Next, I chopped up my onion. This was a big onion, so I only used half of it because I wanted the onion to compliment the dish, not take it over. For raw onion lovers out there, you may want to use the whole thing. Half was enough for me here.
Then add your garlic .. chop up as many cloves as you want. I used about five in this dish. Next add the juice of your orange (or lime/lemon), ACV (as many teaspoons as you want, I used a TBS), salt, seasonings and stir together really well. I like to save the tomatoes for last because they keep their shape and don’t get mashed down from all the stirring before hand. Slice and chop tomatoes into little bite size pieces and stir in.
And viola! You are ready to pacmouth away! Use pita bread chips, tortilla chips, herb roasted bagel chips, crackers, or any type of crunchy dipping nugget of deliciousness to scoop up this heavenly delight. Pair with a glass of red or white wine and enjoy!