Guacamole

As Cinco de Mayo is upon us, I thought it only appropriate to post about one of my favorites: guacamole.

Guacamole, splendid in its creamy yet chunky texture, can be a wide variety of things. From a party dip, to a quesadilla accent, to the topping on a fresh off the grill burger, guacamole is the perfect pairing to a variety of culinary delights.

Having tried and tested a multitude of ways of making guacamole, I have settled on this recipe using only fresh ingredients and making the avocado the center of the show, as opposed to a supporting character.

This recipe starts as any other guacamole endeavor; slicing the avocado and removing the pit. The best way to do this, with minimal amount of damage, is to take a large butcher knife and slice the avocado in half, length wise. As the pit is now exposed, take your knife and strike the pit with the blade.  With the blade stuck into the pit, rotate the avocado and knife in opposite directions, so that the pit comes free of the avocado—effectively unscrewing the pit from the avocado. To remove the pit from your knife, take a cloth or paper towel and carefully pull the pit away from the knife.  Continue by removing the skins from all of the avocado halfs, place in a bowl and mash away.

Next, mince a couple cloves of garlic, dice some onion and some tomatoes. Combine all of these ingredients with some salt and pepper, maybe a dash of hot sauce if desired, and enjoy.

Often times, people use lemon or lime juice to keep guacamole from turning brown. Alternatively, you can simply place the pit back into the finished (guacamole) product. Last but not least some chips and a salty margarita.

Guacamole

Ingredients

3 ripe avocados
1 ripe tomato, diced
2 cloves garlic, minced
1/2 white onion, diced
salt and black pepper to taste
1 tablespoon of lemon or lime juice (optional)
hot sauce (optional)

Instructions

In a large bowl place the scooped avocados.  Using a potato masher, mash avocados to desired consistency. Then, fold in the onions, tomatoes, and garlic. Add in an optional 1 tablespoon juice, and or hot sauce. Salt and pepper to taste.

05. May 2010 by Zoë
Categories: Dips, Mexican, Vegetarian | Leave a comment