Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Homemade Guacamole

June 2nd, 2009 · 19 Comments · Do It Yourself, Frugality, Recipes

I’m pleased that I can include avocados with all their health benefits into our diet…but they always meet a certain fate at our house:  unless it’s a rare week that we stuff a few slices into a wrap, I find a way to make guacamole a fitting side at a meal when they’re on sale.

My recipe only has 3 ingredients:  1 avocado, about a Tbs or less lime juice, and a generous shake of Penzey’s Adobo seasoning.

I’ve seen other brands of adobo, but I have to tell you:  Penzey’s is my favorite store in the whole wide world! Someday I’ll ask them if they want to advertise on my site, and then I’ll really talk them up, but seriously: check out their website (Penzey’s Spices), and if there’s a store near you, you must go in for a wander.  Free spices smells are good for the soul!  I love taking my son in and letting him smell all the different herbs and spices.  I always spend too much there!

Sorry about the random soapbox moment…on to the directions!

First you need to know what to do with an avocado when you bring it home.  Here’s a little tutorial on how to cut it and get the pit out (my apologies on the shaky pictures; I’m still getting the hang of taking good pics of food!):

First cut all the way around the avocado like so, turning it in your hand.

First cut all the way around the avocado like so, turning it in your hand.

img_6436

Here is the cool trick, thanks to Martha Stewart: Whack your knife HARD against the side of the pit like so...

...and then pull up with a little wiggle. Ta da!  The pit (if you're lucky) pops right out.  If you can't master this trick, just scoop out the pit with a spoon any way you can.  Messes are acceptable!

...and then pull up with a little wiggle. Ta da! The pit (if you're lucky) pops right out. If you can't master this trick, just scoop out the pit with a spoon any way you can. Messes are acceptable!

Use a spoon to scoop out the avocado "meat", usually in one big plop if you twist your wrist just so and run the spoon around the peel...

Use a spoon to scoop out the avocado "meat", usually in one big plop if you twist your wrist just so and run the spoon around the peel...

...and you have half the avocado in the bowl.  (Notice my nice glass bowls?)  Repeat scooping with the other half.

...and you have half the avocado in the bowl. (Notice my nice glass bowls?) Repeat scooping with the other half.

Squirt in some lime juice and about this much seasoning.  Like I said, generous!  Open up the bottle and shake liberally!  (You can always taste and add more at the end though - be cautious the first time.)

Squirt in some lime juice and about this much seasoning. Like I said, generous! Open up the bottle and shake liberally! (You can always taste and add more at the end though - be cautious the first time.)

You can mash it all together with a fork at this point, but I swear by my hand blender.  It does the trick in about 20 seconds, right in the serving bowl.  For larger amounts, try a food processor.

You can mash it all together with a fork at this point, but I swear by my hand blender. It does the trick in about 20 seconds, right in the serving bowl. For larger amounts, try a food processor.

Homemade guac is so easy, it amazes me that anyone would pay $3 for a little 8 oz tub of the stuff.  I like to get avocados on sale only, so my breakdown is:

  • Avocado:  $1
  • Lime juice:  15 cents or less bottled version; even lower when I buy limes in the reduced produce section, juice and freeze in 1 Tbs portions (and remember to thaw it without my microwave…)
  • Adobo seasoning:  $5.19 for a big 4 oz. bag that will last me over a year…let’s say a quarter per batch, just to be on the high side.

Total for almost 2 cups of fresh guacamole:  $1.40, max

Time needed:  about 2 minutes, once you get good at shelling the avocado!

Fancy Add-ins:If I have them on hand, I’ll add chopped tomato or onion. That makes it look really pretty and adds a bit of taste. We almost always mix in a little salsa as we’re eating it for fuller flavor and zing!

Come back Friday for our family’s favorite delicious California Chicken Wrap recipe, the only other place you see avocados on our plates!

This post is part of Eat More Fruits and Veggies at Heavenly Homemakers, Tempt My Tummy Tuesday at Blessed With Grace, Tasty Tuesday at Balancing Beauty and Bedlam, Make it from Scratch Tuesday, The Grocery Cart Challenge Recipe Swap, Tuesdays at the Table at My Chihuahua bites, and Tightwad Tuesday at Raising 4 Godly Men.

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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