Guacamole Three Ways
Guacamole
The Three Amigos of the Guacamole World
The Gourmet Goddess brings you, not one, but three choices of guacamole for a tasty Labor Day appetizer. These variations of guacamole can be presented alone or together, but serving the 3 adaptations in differently colored carved-out peppers has a real visceral and visual 'wow' factor. I mean if you are already on a role mashing avocados, so with simple little tweaks you can dazzle the guests with these indescribably delicious taste treats.
The Aztecs were the masterminds behind the composition of guacamole. Spanish explorers were not only interested in land conquests and explorations, but were also impressed by unique foods, like chocolate and guacamole. The Spanish recorded the scrumptious taste of guacamole in the early 1500’s. The Aztecs called it ahuaca-moli and it had many of the same ingredients that our modern day guacamole has. The Spaniards wanted to bring the recipe home, but sadly for them there were no avocados to be had in Europe.
Although it has been around for a long time, guacamole was not a popular item as an appetizer for many years. Cheese on a cracker, chips and dips were standard, but in 1990’s, food and appetizers became creative and international. Guacamole made its appearance and it has been true love ever since. We are so familiar with each other now, we even have nicknamed it 'Guac'.
The goddesses are pleased that avocados are high in protein and provide many vitamins and minerals and healthy fats - this is a guilt-free indulgence. This appetizer has both a gourmet flare to please the Gourmet Goddess and is made quickly and efficiently to please the Goddess on the Go. Both Goddesses prefer guacamole with bits of avocados still present rather than mashed until mushy or soupy. A little texture, added with mango or salsa, add a satisfying mouth-feel, as well as, dazzling flavor.
To make this appetizer even more pleasing to the eye, Serve it in peppers. Simply carve out 3 different color peppers by cutting off the top and scooping out the seeds. Peppers clean out in one motion with a tablespoon, they are not pulpy like pumpkins.
Guacamole isn’t just for Super Bowl parties or Cinco de Mayo, it is great for any day or holiday. Let’s say goodbye to summer together with some good appetizers and food.
And buck up, fall foods and festivals are just around the corner!
Happy Cooking!
And Remember
Always Stay in Touch with your Inner Goddess
Guacamole
1/4 cup chopped Onion
3 tablespoons chopped Cilantro
1 - 2 tablespoons Fresh Squeezed Lime Juice (according to taste)
1 teaspoon Salt
Dash of Black Pepper
1 slice of Lime for garnish
1 Green Pepper for serving
Tortilla Chips (Tostitos) for dipping
Guacamole with Salsa
1/4 cup chopped Onion
3 tablespoons chopped Cilantro
1 -2 tablespoons Fresh Squeezed Lime Juice (according to taste)
1 teaspoon Salt
Dash of Black Pepper
¼ cup store bought Salsa for the recipe, plus 2 tablespoons for garnish. The Goddess likes mild.
1 slice of Lime for garnish
1 Red Pepper for serving
Tortilla Chips (Tostitos) for dipping
Guacamole with Mango
1/4 cup chopped Onion
3 tablespoons chopped Cilantro
2 tablespoons Fresh Squeezed Lime Juice (according to taste)
1 teaspoon Salt
Dash of Black Pepper
½ cup chopped Fresh Mango and a wedge of mango for garnish
1 slice of Lime for garnish
1 Orange or Yellow Pepper for serving
Tortilla Chips (Tostitos) for dipping
Preparation Directions
Cut off the top of a green pepper for standard guacamole, red for guacamole with salsa and yellow or orange for guacamole with mango.
When you purchase your peppers, pick ones with a fairly flat bottom (or you can prop it up with a chip). You may wish to purchase extra peppers for each recipe or refill the ones you have.
Cut and pit avocados. Scoop out pulp into a bowl
Gently mash avocado leaving small chunks.
Add chopped onion, chopped cilantro, lime juice, salt and pepper.
Toss together gently.
Add salsa or mango, if desired
Ladle into respective peppers and garnish accordingly
Serve with tortilla chips
