Mise en Place<\/strong><\/p>\nMaking cooking easy is a breeze when you have your mise en place…everything ready.<\/p>\n
For the guac, segment a grapefruit and an orange.<\/p>\n
To segment, cut the top and bottom off the fruit. This way, it will sit flat on the cutting board. Using downward strokes, cut the skin away from the flesh. Remove any remaining white pith. Without cutting all the way through, but just to the center, cut between the membranes to segment the fruit.<\/p>\n
Chop each segment into 3 – 4 pieces.<\/p>\n
Chili Choices<\/strong><\/p>\nChoose your favorite chili to add some heat. You can seed and mince a jalape\u00f1o pepper. How about pickled jalape\u00f1os? Hot sauce also adds pizazz to guac. We roasted and chopped a poblano pepper along with a minced jalape\u00f1o pepper. The options are endless.<\/p>\n
To roast a poblano pepper, hold the pepper with tongs and slowly rotate over a gas flame until charred on all sides. Place in a small bowl and cover with plastic wrap until cool, about 30 minutes. Peel the skin, remove the seeds, finely chop and set aside.<\/p>\n
Soaking Onions<\/strong><\/p>\nFor the onion, you can use red, white, or yellow. Finely chop the onion and soak in ice water for at least 15 minutes.<\/p>\n
Onions are soaked in ice water to mellow their flavor. The cold water keeps the onion super crunchy, while the sulfur compounds that give onion its pungent, harsh flavor will dissipate in the water.<\/p>\n
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Kale<\/strong><\/p>\nWash and clean the leaves to remove any grit. To remove the stems you can either take a small knife and cut each side of the stem and remove or simply grab the leaves with your hand and pull the stem away in the opposite direction.<\/p>\n
Place kale in a steaming basket and set in a large saucepan with about 2-inches of boiling water. Cover and steam kale until wilted, about 2 minutes. Remove from heat and when cool, squeeze dry, chop and set aside.<\/p>\n
To Assemble<\/strong><\/p>\nSlice the avocados in half, around the pit. Remove the pit. Slice the avocados while still in the shell. Scoop the avocado with a spoon into a medium bowl.<\/p>\n
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Lightly smash avocados and lime juice with a potato masher, fork, or molcajete until coarsely mashed.<\/p>\n
Add kale, grapefruit and oranges, chile, onion, cilantro, and cumin. Mix until incorporated.<\/p>\n
Can I make this guacamole in advance?<\/strong><\/p>\nLike most dishes with avocado, the fresher the better. If you’d like to prepare the guacamole ahead of time, press a layer of plastic wrap directly on the surface of the guacamole so no air is touching the dip and store in the fridge.<\/p>\n
We put guac on just about everything…nachos, tacos and fajitas, salads, bagels or toast, omelets, sandwiches and so much more!<\/p>\n
What’s not to like about guacamole? It’s creamy, satisfying, and packed with oh-so-good-for-you fat!<\/p>\n