Who loves guacamole? I do, and pretty much anyone else who has taste buds.
I enjoy making guacamole also, but I've found since living in Wisconsin there's a great chance the avocadoes available at my local grocer are harder than hockey pucks.
It tends to lead me away from buying the large berry (FYI, it is a fruit and botanically considered a berry) and not have the joy of slicing and dicing my way to a delicious treat.
So how do you solve a problem like rock-hard avocadoes?
About.com says there are several things you can do:
- Place 2-3 avocados in a brown paper bag and store at room temperature. If you don't have paper bags on hand, wrapping them in newspaper will also do.
- For even quicker ripening, add an apple or a tomato to the bag.
- Check daily to see if avocados are ripe yet. Don't just judge by their color, as some varieties will retain their green color, even when ripe, rather than turning a deep greenish brown.
- Ripe avocados will peel easily and are soft, yet still firm and not squishy.
- Extra Tip: If your avocados are ripening before you have a chance to eat them, place them in the crisper of your refrigerator, as this will help them keep a bit longer once they are ripe.
So once you have nice, ripe fruit...it's time to start mashing together your guacamole.
A couple personal notes on what I like to put in my guacamole. First, if you want a spicier condiment, use Serrano chilies instead of a jalapeno. It adds more heat, and still has great flavor. A red onion adds nice color to the mix, as opposed to a yellow onion. I love a lot of garlic in my guacamole, so feel free to up that amount listed.
Time to enjoy this south of the border treat with your favorite chip, cracker or pretty much anything you can get your hands on.