Guacamole buffet for Mother's Day.

I have never made guacamole ever in my lifetime.  So you are probably wondering why I would decide to start making guacamole now.  The reason is simple.  The main ingredient in guacamole is avocados and avocados is a MUFA!!!  Avocados were on sale (10 for $10) at Publix this week.  I now have ten avocados in various stages of ripeness.

Everything I read indicates that fresh guacamole is very easy to make.  Cut and mash the avocados and  add some seasonings such as lime or lemon juice, salt, pepper, garlic, cilantro, hot sauce, tomatoes, and onions.  Some recipes even call for cottage cheese or yogurt.  Ten avocados should be plenty to make several batches and experiment with ingredients to find the perfect guacamole for me.  I can't take the heat so there will be no "hot things" in my guacamole.

My perfect guacamole will definitely have:

• ripe avocados

I buy Hass avocados.  They are small with bumpy skin as opposed to Florida avocados that are larger with a smooth skin.  I try to buy them green and let them ripen on my counter.  They turn almost black when they are ripe.  A ripe avocado should give a little when pressed but still be firm.  The ripe avocados live in my fridge.  I have never tried the Florida avocado.  It is supposedly too watery for guacamole and better for salads.

• lemon or lime juice

Avocados oxidize very quickly when exposed to air and rapidly change color.  Lemon or lime juice helps to slow this process.

Experimental ingredients:

• garlic

• onion

• tomatoes

I have always kept tomatoes in the fridge because they last longer but they have a lot more flavor if kept on the counter.  Never realized that.  No wonder those fresh tomatoes right out of the garden taste so good.

• cottage cheese

• plain Greek yogurt

I am really hoping I will like cottage cheese or yogurt added to the guacamole.  This would provide a big calcium boost.

Well here goes!

I decided to get all the ingredients ready before I started cutting the avocados.  Didn't want brown avocados before I even got started.  I used the food processor for the onions but chopped garlic with a knife. 

I cut the tomato and removed the seeds because somewhere I read your guacamole might be too runny if seeds are left in.

All the ingredients are ready and patiently waiting for the final moment when I cut the avocados.

I used a fork to mash avocados, three in each of two bowls.  I added lime to one bowl and lemon to the other.

I then divided the two bowls into six small containers (approximately one avocado per bowl) three bowls with lemon and three with lime.

Let the fun begin!  I added and tasted, added some more and tasted some more, through six small containers of "guacamole in progress."  Finally I settled on the bowl I liked best (I think.)  Definitely no onion or garlic.  I like both of them but either one mixed with avocados was just too much for me.  Tomatoes were good,  lime was better than lemon, and the plain Greek yogurt made it nice and creamy.    The good news is my guacamole will be easy to make with only avocados, tomatoes, lime, and yogurt which will give my calcium intake a boost.  I saved two containers for tomorrow to try out my new recipe.  My husband gladly claimed the three other containers to spice up to his heart's content.  

I am experimenting with the plastic wrap.   Harold McGee, in The Curious Cook, did some experiments with guacamole to determine the best way to prevent oxidation when the guacamole is stored in fridge.  Some people place an avocado pit into the guacamole to keep it fresh but McGee discovered that plastic wrap pressed down and touching the surface of the guacamole works best.  I will soon find out if that works.

If any of you guys have a favorite recipe for guacamole please share.  I can always learn more.