National Guacamole Day

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When is National  Guacamole Day?
September 16 is National Guacamole Day.

Are there any other Holidays related?
Yes! Visit our Food Holiday Directory

What is this Holiday for?
It's for making homemade Guacamole Dip and eating it!
Yes let today be the day you make your favorite guacamole dip and share it with your friends and family. We all love guacamole parties so get to planning that chip n' dip party today.

Basic Guacamole Recipe

4 avocados, peeled and diced
2 tomatoes, finely chopped
1/2 red onion, finely chopped
1 jalapeno pepper, finely chopped
1/4 teaspoon sea salt
juice of one lime
In a bowl, mash the avocados with a potato masher.  Add the tomatoes, red onion and jalapenos to the bowl.  Squeeze the lime juice and sprinkle sea salt over the guacamole.

Guacamole Information
Guacamole (called guacamol in Central America and Cuba) is an avocado-based relish or dip.

Of Aztec origin, it was originally valued for its high fat and vitamin content. Guacamole was originally made by mashing the avocado with a molcajete (a type of mortar and pestle) and adding tomatoes and salt. After the arrival of the Spanish conquistadors, guacamole became popular in Spain. Since avocados failed to grow well in Spain guacamole remained an American food.

In addition to avocados, the original ingredients of tomatoes and salt are common. Lime juice is often added for flavor and to help keep the avocado from browning too soon by slowing the reaction of the enzyme that causes browning. Other common components may include onion, chili pepper, garlic, cumin, black pepper, and cilantro. Adding dairy, such as sour cream or milk, is a United States variation that changes the flavor of guacamole but does serve as a filler if there are not enough avocados.

What Do you eat it with?
Guacamole is often eaten with tortilla chips, although it can be spooned onto or into almost any savory Mexican dish.

Preparation and storage
Guacamole is still prepared using a molcajete to mash the ingredients. Modern methods include mashing the avocado with a fork or spoon in a bowl, or using a food processor for a smoother consistency. In Texas, California and other areas of the southwest United States it is common to make guacamole as a quick party food or to bring it to a potluck luncheon by mashing ripe avocados with a favourite salsa using a fork. This quickly and easily adds the needed acid and salt.

Guacamole does not store well due to the avocado content, and will turn brown even if stored just overnight. A common misconception is that putting the avocado pits into the guacamole during storage will prevent this browning. This has no basis in Once the avocado fruit has been cut and the contents mashed, an enzyme released from inside the cells of the avocado flesh starts causing the pulp to turn brown in the presence of oxygen. This is why the top layer of the guacamole turns brown first. Adding a pit will only stop this process wherever the pit directly impedes the guacamole from coming into contact with oxygen and so is practically useless. Instead, limit the amount of air exposure that the guacamole gets by placing 'clingwrap' directly onto the guacamole mixture, rather than over top of the entire storage container.
Source: wikipedia

Nutritional value
A whole medium avocado contains approximately 21 grams of fat, though most of it is monounsaturated fat. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K. They have the highest fiber content of any fruit - including 75% insoluble and 25% soluble fiber.

How can I Celebrate National Guacamole Day?

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