how much guacamole for 100
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Guacamole
Guacamole (Spanish: [(ɡ)wakaˈmole] (listen); (informally shortened to guac in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient.
History
Avocados seeds were first found in the Tehuacan Valley of Mexico around 9,000 – 10,000 years ago (7000 – 8000 BCE) and have been domesticated by various Mezoamerican groups by 5000 BCE.[11][12][13] They were likely cultivated in the Supe Valley in Peru as early as 3100 BCE.[13] In the early 1900s, avocados frequently went by the name alligator pear.[14] In the 1697 book, A New Voyage Round the World, the first known description of a guacamole recipe (though not known by that name) was by English privateer and naturalist William Dampier, who in his visit to Central America during one of his circumnavigations, noted a native preparation made of grinding together avocados, sugar, and lime juice.[15]
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday and Cinco de Mayo.[16] The rising consumption of guacamole is most likely due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.[17]
Etymology and pronunciation
The name comes from Classical Nahuatl āhuacamōlli [aːwakaˈmoːlːi], which literally translates to ‘avocado sauce’, from āhuacatl[6] [aːˈwakat͡ɬ] ‘avocado’ + mōlli [ˈmoːlːi] ‘sauce’.[3] In Mexican Spanish, it is pronounced [wakaˈmole],[7][8] in American English, it tends to be pronounced /ˌɡwɑːkəˈmoʊliː/, and in British English, /ˌɡwɑːkəˈmoʊleɪ/.[9][10]
Ingredients
Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle).[18][19] Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.[20]
Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the sauce brown.[21] This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect, such as storing the guacamole in an air-tight container or wrapping tightly in plastic to limit the surface area exposed to the air.[22]
How to Make Guacamole for a Crowd
If you’re hosting a watch party for the big game, a birthday celebration, or simply a gathering of friends at your home, you want to be the host(ess) with the most(est) — most guacamole, that is. We don’t doubt that your friends love dipping into your guacamole!
But have you made your world-famous guacamole for a crowd? It’s important to make sure there’s enough to go around, all while keeping it fresh and tasty for seconds. These tips and tricks will help you make enough guacamole for everyone (even party crashers) to enjoy.
How Many Avocados Do I Need?
It depends on your guacamole recipe, but a good rule to follow is roughly half an avocado per person. (Count your guests and divide by two to yield the number of avocados you’ll need.) Here’s a helpful video demonstrating how to choose ripe avocados at the store by holding them in the palm of your hand and squeezing gently. If it gives a little, you have a ripe one!
Making Guacamole for a Crowd
The basic guacamole consists of mashed avocados, lime juice, and salt. Traditional ingredients include chopped tomatoes, onion, jalapeños, and cilantro. You can play with the ingredients and make your guacamole spicier or less so, or on the sweeter side with the addition of fruit like mangoes.
Cut each avocado in half and remove the pit. No need to stab it with a fork; simply work a spoon around the pit to remove it. You can slice or dice the flesh, as shown in this how-to video, but scooping it out with a spoon into a large bowl will be faster. Depending on how smooth or chunky you like it, you can put the avocados through the food processor for a creamy texture. If you like it chunky, mash the avocados with a fork or, even faster, with a potato masher. Or combine both methods for a surprising texture!
When avocado flesh is exposed to oxygen, it oxidizes and turns brown. In order to avoid this unsightly discoloration, eat the guacamole within two hours of being made, as you’ll learn in this video. If you must make it hours in advance or even the previous night, sprinkle lime juice over the surface and cover with cling film. Make sure that the cling film is pressed firmly against the surface with no air pockets. That way, your guac will remain bright green and fresh and delicious, as it should be.
Now you’re ready to feed your guests, no matter what size appetites they bring to your table! Discover more avocado inspiration on our recipes page.
How We Make Guacamole for a Large Party
I’ll never forget the first time I met The Farmer. He came to a potluck party in a church social hall carrying a very large Tupperware bowl that was filled to the brim with guacamole. I had never seen so much guacamole in my life. He had the attention of all the girls in the room, believe me!
Fast forward 31 years later…Making huge quantities of guacamole is now a family specialty. Living on an avocado farm has its perks, and an unlimited supply of avocados is one of them!
If you missed The Secret For Perfectly Ripened Avocados , click here right now and catch up. The best tasting guacamole begins with the best California avocados… grown on healthy trees with excellent care from the farmer, picked and ripened to perfection. I’ve given you the inside scoop on what it takes to manage a large quantity of avocados so they will all be ready to eat on the same day, so don’t miss my previous post.
By the way, you can use the same strategy for the avocados that you eat every day! I know that many of you buy California avocados when they’re on sale, or receive your avocados through the mail via subscription from growers like California Avocados Direct (our family farm). Keep some of them in a cool basement (45-55 degrees), bring some into the kitchen and monitor them daily. If you have several ripened at one time, hold them in the refrigerator for a day or two.
Have you ever noticed how kids love to dip their food? It’s a great way to introduce new items, new flavors and new real food combinations to their snacks and meals. In our family we love using this Guacamole for a Crowd recipe as a dip for:
- Raw veggies: carrots, celery, jicama, peppers
- Fruits: sliced apples and pears
- Mary’s super seed crackers (non-GMO, organic, gluten free and free of processed vegetable oils). Note: they do contain brown rice and quinoa. My favorite flavor with the guac is “Seaweed and Black Sesame.”
- Jackson’s Honest corn chips (made with non-GMO corn and coconut oil)
- Siete’s grain free tortilla chips
Did you now that Americans eat 7 pounds of avocados on average per year? And that this stat is up from 1 pound back in 1989? I believe it….and I also fully understand that if 7 pounds is the average, I must be eating a whole lot more. 7 pounds a month? All things are possible.
And I wonder how many of those avocados are eaten in the form of guacamole (I imagine in the past few years avocado toast is the second most common avocado vehicle….and then maybe smoothies? Worth investigating, one of these days, when my burning questions about avocados supersede everything else I have to do).
How many avocados do you need to make guacamole?
I would recommend about 17 parts avocado, one part freshly diced tomato, one part diced red onion with half a part diced jalapeno and half a part lemon or lime juice. And some salt.
The “standard” serving size for avocado (nutritionally speaking) is 1/3 of an avocado, so this would make 3 healthy serving sizes to be used in burritos, on toast, whatever. You can, of course, use more or less of the other veggies and different peppers (poblano, cubanelle, serrano) depending on your personal tastes… chunky, hot, sweet, etc.
If you’re talking about making a dip for a party or football game, it would depend on how many people you are feeding, of course. I would say about one avocado per person, more if you guys like to stuff yourselves silly.
If you’re the host, I would recommend three dips… guacamole, a fresh tomato based salsa and a fresh black bean & corn salsa (no tomatoes.) That would give a variety of options and you won’t have to stress about making too little of any one, as there are alternatives.
Thank you for staying with this post “how much guacamole for 100″ until the end.
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