Do you love guacamole? Allow me to introduce you to “Crack-amole”. It’s the nickname of my gluten free guacamole recipe dubbed by my friends who demand that I bring it to every dinner and party they host. The recipe is oddly famous and I’m often asked to share how to make it.
If you’re wondering why it’s known as “Crack-amole”, the reason is simple. It’s so good that you can’t stop eating it. I swear that I do not put anything remotely addictive in it, but there seems to be something in this vegan, paleo, naturally gluten free condiment that people just love.
Gluten Free Guacamole –> aka. “Crack-amole”
In my opinion, the secret ingredient is white pepper rather than black. If you don’t have white, your gluten free guacamole will come out just fine, but there’s something interestingly delicious about the white pepper (which obviously skews a bit from tradition).
I love using it as a dip for chips, my sweet golden plantains or fresh cut veggies, as a salad dressing for a salad (slightly thinned out with some extra virgin olive oil), or as a tasty sauce to top gluten-free wraps, sandwiches and burgers. It’s also incredibly yummy over grilled fish in the summer with some of my homemade peach salsa. Another really delicious option is to spoon it over a bowl of hot gluten-free Chicken Soup with some pico de gallo or 3-Minute Salsa.
If you’re going to make gluten free guacamole or “Crack-amole”, it’s important to pick ripe avocados. I’ve found that most clients I’ve worked with have no clue what to look for when picking avocados. Thus they’re left purchasing $7 containers of guacamole that would cost a small fraction if they made it themselves.
Here are a few things to keep in mind:
1) Look for avocados that are neither rock hard or super soft. Just like the tale of Goldie Locks…you want an avocado that’s “just right”. That means finding one that has some give to the flesh beneath the skin when gently squeezed.
2) If you feel very soft spots or what seem to be vacant pockets under the skin, put the avocado back. It’s probably going bad.
3) You can also pull off the short stem (if it’s there) and see if there’s some hint of green beneath it. Obviously anything dark brown, black or moldy is a bad sign.
4) Picking avocados takes practice. With time you will definitely figure out what’s good and what’s not.
Handling the Lime…
Before juicing your limes, make sure to roll them on your countertop while applying some pressure with your hand. When you feel the lime soften up, then rinse it and slice it in two sections about halfway from each end. A manual juicer comes in handy to press the juice from the fruit.
Or if you don’t have one, you can use a rather dull knife (like a butter knife) to juice a lime. It takes some skill and care not to push the knife through the rind. Basically, I put the knife into each of the segments and push it in only as far as the inside of the skin starts. Rather than pushing the knife further into the rind, I merely twist the knife as I squeeze the lime to help release the juice.
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