Personally, I can think of no better way to enjoy avocados than as a bowl of guacamole and chips.
Babalu’s table-side version is one of my favorites, so I turned to them for some tips and tricks for making guacamole.
First, their recipe has a unique spin. In addition to the traditional ingredients of lime juice, red onion, cilantro, they add diced sun-dried tomatoes and green onions for a unique twist. You can also order their guac with bacon if you want!
To keep avocados fresh and green, the folks at Babalu recommend adding citrus juice to prevent browning. This can be done by adding lime juice to your mashed avocado or running a lime wedge around the remaining half, if using a sliced avocado.
If only using a half avocado, store the remaining half in an airtight container. Stretch plastic wrap over the container before putting on the lid. Also leave the pit in the side you want to save.
Ever wonder how to choose the right avocado at the grocery store?
When you're selecting your avocado, peel off the stem and look underneath. If it's bright green, it's ripe and ready to eat. If it's brown underneath, your avocado is probably overripe and a little bit brown all over.
That’s a new one for me that I will be trying soon.
When it comes to mashing the avocado, don’t use a fork or spoon. Babalu’s chefs recommend a potato masher to get the perfect chunky texture.
One last tip, plan on about half an avocado per person when deciding how many to avocados to buy.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Babalu’s Guacamole
- 2 halved Hass avocados
- 1 Tbl. sliced green onions
- 1½ Tbl. squeezed lime juice
- 1½ Tbl. minced red onion
- 1 Tbl. chopped cilantro
- 1½ Tbl. chopped sun-dried tomatoes
- Kosher salt to taste
Remove “meat” from avocados and place all ingredients in a bowl. Sprinkle salt all over ingredients to evenly incorporate. Mash with a spoon or large fork. Babalu suggests using a potato masher. Keep mixture somewhat chunky, and serve with corn chips.
Serves 4.
