National Guacamole Day!
Updated: Sep 15, 2020
It's one of our favourite days of the year, and to celebrate this year - we've shortlisted our top 5 favourite guacamole recipes, so you can try them for yourself!
But first, how did guacamole come about? Back in the 14th century, Aztec people discovered that not only were avocados delicious whole, but also delicious smashed and spread on things like bread and tortillas. Guacamole developed from there with other ingredients such as herbs, spices and peppers were added. Recipes were passed through families, and onto friends and so forth until it became a popular dish in restaurants and made at home.
Because there are so many varieties of guacamole, someone needed to go through them all and rate the top 5 to recommend... so we stepped up to the plate (pun intended) and present to you our 5 favourites....
Let's get guacing.....
No. 5 - BBC Good Food Guac
Of course there's a huge shout out to the legends that are BBC Good Food, follow them on instagram here. But what we love about this guacamole is that it combines all factors of the other recipes in our top 5 and adds a little twist - a crunch. Yes that’s right, the crunch that usually comes from the tortillas or crisps its served with, is complemented by a soft crunch from the addition of red onion to the mix - trust us you'll get it when you try it - its 'avo this world!'.
Okay enough of us fan girling over this recipe, here it is in all of its glory and the best part - it only takes 10 mins to make!
3 x very ripe avocados (medium - large size)
1 x large ripe tomato
1 x small red onion
1 x lime
1 x red or green chilli (personal preference)
1 x handful of coriander
1. This is a VERY fun step - but messy so if you are wearing something you are rather fond of, we recommend putting an apron on. Using a sharp knife, slice the tomato and pulverise the tomato into a pulp.
2. Peel and de-stone the avocados, saving one of the stones (no, we havent gone mad! Keep it to one side and we'll explain why later). Scoop out the avocados with a spoon and put into a bowl. Mash with a fork and then add in your tomato pulp.
3. Squeeze the lime juice into the bowl. You can either use a juice or do this by hand over the bowl.
4. Add a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper to personal taste.
5. Use a whisk to roughly mash everything together or a wooden spoon if you prefer. If not serving straight away, cover with cling film, a lid or tin foil and chill until needed.
AVOCADO COMPANY TIP: Thanks to the lovely people at BBC Good food we have a priceless tip for you to keep your guac looking fresh till serving time. If you are preparing these a little ahead of time, place an avocado stone in the middle of the mixture, then cover with cling film and chill, The avocado stone will stop the mixture from going brown!
Why does the avocado stone stop the guac from going brown? We'd love to say that its some sort of chemical reaction from the avocado flesh and stone but its actually a lot more simple. Any air getting to the avocado flesh (smashed or whole) will trigger the enzymes in the avocado (polyphenol oxidase (PPO) is it's real name) to start turning brown so the best way to avoid this is to cover the avocado flesh to avoid any air getting to it. The avocado pip helps stop the air touching the guacamole surface around it and under it, therefore keeping it green. When you try this, be sure to secure the lid/foil/clingfilm tightly to get the best results.
No.4 - Beer-a-mole!
We've talked about this one before, and posted it on our social media as the perfect 'match snack' when watching football, rugby or any other sport thats slowly returning to our televisions! However, it is actually perfect for 'Taco Tuesday' or 'fajita night' at home and is very easy to make.
All you need is:
4 x avocados (we recommend using medium - large avos)
1 x tablespoon of vegetable oil
3 x bell peppers
3 x red chillies or 25g of chilli flakes (this is optional!)
1/3 cup x of coriander
1 x teaspoon of salt
2 x garlic cloves OR 2 tablespoons of garlic powder / granules
1 x lime
1/2 cup x of water
2/3 of a bottle of your chosen beer (preferably lager).
1. Get a large pan and heat the vegetable oil - be careful not to use more than stated as this will affect the texture of the guacamole. Once you have sliced the peppers into strips, fry them in the oil on a low heat till they are browned on the edges. Turn off the pan and let the peppers sit for a moment.
2. Take the peppers, chilli powder (or slice the tops off of the chillies and add), coriander, salt, garlic, and lime juice into a blender. Add the water and blend for 5 seconds. Then peel, de-stone and chop the avocados into large slices (or chunks) and add into the blender. Blend for 10 seconds.
3. Now for the best bit - time to add the beer! Pour your chosen tipple into the blender (slowly of course, because no one likes a frothy head!) and blend for a further 20 -30 seconds - depending on how smooth you like it.
4. Serve it in a bowl next to your chosen crisps or tortillas, or drizzle straight over your nachos or favourite food.
Note: The image above is the same recipe without the peppers and chillies - which is perfect for those 'fussier' eaters.
AVOCADO COMPANY TIP: Make a batch of both (one with peppers & chillies and one without) to add some variety to your dip choices!
No 3. Avocado Hummus
Ok, we know this isn't technically 'guacamole' but in our opinion it's eaten in the same way, and we would still dip our crisps (or chips) in it so we included it in our countdown. Third place goes to our much requested and well loved avocado hummus.
Whilst you'll find the recipe and more details in our 'Alternative Avo Ideas Blog' we'll jot down the basics again below.
2 x ripe avocados
350g x canned chickpeas
40g x tahini
60ml x lime juice
2 x garlic cloves
50ml x olive oil
1/4 x tsp cumin
Chilli powder or flakes to taste / personal preference
Salt & pepper to taste / personal preference
Coriander leaf, for garnish
1. Cut the avocados in half, remove the stone and spoon out the flesh into a bowl and mash with a fork.
2. Combine the chickpeas, avocados and tahini into the bowl and mix together roughly with a large spoon. Then add the lime juice and olive oil to the mixture.
3. Finely chop the garlic gloves and add them to the mixture and sprinkle in the cumin, mix together again roughly and then transfer the mixture into a bowl or container for a food processor and season with salt and pepper if required. Blend until smooth or to a consistency you’re happy with.
4. Here’s the fancy part- pour the mixture into a serving bowl or small dip dish and garnish with coriander and chilli flakes or powder if you like it hot. Drizzle with more olive oil over the top if desired and serve with crisps, sliced veggies or breadsticks. Yum!
AVOCADO COMPANY TIP: This tastes great in a sandwich as a butter alternative!
Ok, here we are at the top 2. Whilst these next two recipes are both equally delicious and amazing, it was a close vote. However, they were graded based on easiness to make and how true they are to the traditional guacamole we know and love.
In second place we have a totally awesome, but brave recipe. This is perfect for the whole-foodies, the super-food lovers and the plant-based.
No 2. Five a day Guacamole
Believe it or not this guacamole contains 5 portions of fruit and veg - which is your recommended daily amount in one! This recipe was concocted by the Curious Chef for Curious Fresh Fruit and Veg and is delicious (and very filling!).
Follow Curious Fresh Fruit and Veg on instagram here.
Follow Jason, The Curious Chef here.
2 x ripe avocados
1 x handful spinach
1 x courgette
4 x stems of sprouting broccoli
2 x spring onions
1 x fresh green chilli (add more if you like hot)
1 x Fresh lime
2tbsp chopped fresh coriander
6 x sweet cherry tomatoes
salt & pepper to taste
1. Bring to the boil a pan of salted water. Add the sprouting broccoli, spinach, chilli, and courgette, blanch for 2 minutes, drain and refresh in cold water.
2. Drain and place in a food processor. Blend until almost smooth. Pour the mixture into a mixing bowl and let it cool slightly.
3. Halve, remove the stones and scoop out the avocado flesh into the mixing bowl, smash the avocado with a fork and mix into the vegetable mix. (Don't be afraid to make it chunky or smooth - go with your preference!)
4. Chop the sweet cherry tomatoes, finely slice the spring onions and chop the coriander. Place these into the bowl along with the rest of the guacamole mixture and combine well. Cut the lime in half and squeeze the juice into the guacamole, season with salt & fresh ground pepper, stir, check seasoning and serve.
AVOCADO COMPANY TIP: This chunky guacamole is perfect on top of a salad or in a sandwich with some chicken. (trust us! 😋)
It's time. It's the one you've been waiting for..... (drum roll please). The top spot has been taken by our favourite nutritionist....
No. 1 "Goodness Guacamole' by Juliette Kellow Nutritionist.
This goodness guacamole had to make it into the top spot because of how easy it is to make, of how yummy it tastes and how good it is for you. When speaking to Juliette about this recipe she said:
I whipped this guacamole up quickly before a socially distant family gathering and it was a huge hit! I was lucky to get at least one picture of it before it was scoffed!'.
Not only was Juliette kind enough to share this recipe with us, but she also gave us some nutritional information to share with you too! Follow Juliette Kellow on Instagram here.
2 x ripe avocados (medium - large size)
2 x garlic cloves
1/2 x red chilli or chilli sauce to taste
1. Peel the avocados and remove the stone. Put them into a bowl and mash with a potato masher or fork to create a chunky texture (if you would like a smoother texture try using a food processor!).
2. Add the garlic, chilli and lime juice, season with salt and pepper and mix well with a wooden spoon.
3. Serve in a bowl with your favourite accompaniments.
Juliette has very kindly worked out the nutritional information for us/you so those on a calorie careful diet can still enjoy this delicious treat!
So, there you have it. We hope you enjoyed this countdown us much as we did! If you make any of these recipes, please tag us on instagram @theavocadocompanyuk as we'd love to see!
We'll leave you with one last little tip - if you have any guac left over (or if like us, you just made extra). Top some fresh French baguette with a generous spoonful of guac, smooth out and then place a slice of tomato, or half a cherry tomato on top. This will use up the guac so that it doesn't go to waste, but also provides a really scrummy (vegetarian) canapé.
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