Feliz Cinco de Mayo!!There are probably as many recipes for guacamole as there are people who love to eat it. One of the things I miss about Arizona is the plethora of already ripe avocados available. Here, even when they're hard as rocks, they have a bright yellow "ripe" sticker on them, which makes me wonder if local folks actually try to eat them that way. Several years ago I learned a tip from a chef at one of those restaurants where they make guacamole at your table -- put them in a small brown bag (the kind you buy at the grocery store for lunch or what stores often bag wine bottles in) then cover with white flour and seal. This should work overnight, but depending on how hard your avocados are, it may take a couple days.
As with all recipes, this can be adjusted for taste and is easily multiplied. Mine's never exactly the same.
Ingredients:
2 medium ripe avocados
1 Tablespoon lime juice (You can use lemon, but I prefer lime.)
1 Tablespoon finely chopped green (or red) onion
3 Tablespoons chopped fresh cilantro, which gives it a kick.
1 T olive oil
1/4 cup green salsa from a jar ( I got this addition from my son, Patrick, who's fairly famous in D.C. journalism circles for his St. Patrick's Day fiestas, and it really makes it stand out from your usual guacamole.)
1/8 teaspoon salt
1 small, finely chopped garlic clove (or garlic power to taste.)
1/4 cup chopped tomatoes
To prepare:
Cut the avocados in half. Take out the seed pits by hitting them with the blade of a kitchen knife, then simply lift up.
Scoop out the avocado, thickly chop and put in a medium size bowl.
Slightly mash -- do not finely blend! -- the avocado with either a fork or a potato masher.
Mix in other ingredients to preferred taste and texture.
You can serve immediately, but I've found that it tastes way better if you allow it to sit for at least an hour in the refrigerator for the flavors to blend. One day, while sweetie was out showing his visiting sister and brother-in-law around the Smoky Mountains, I let it blend for six hours. Since I wanted them to enjoy it, it was important to keep tasting to make sure it was still okay. They were lucky there was any left when they got home!
Enjoy.
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6 comments:
Nice avocado tip - think I'll let them make the guac for me, tho. I love that! :)
Kathy, That's another way. I just haven't found a place here that makes it the way I want. I think they're slanting it to blander TN tastes.
Most ethnic food here is pretty Americanized, which is why we end up going to Savannah or D.C. for Greek food. (And yes, that does mean driving 8 - 9 hrs for dinner, lol)
Oh, JoAnn. That's the way we get avocado here. I'm going to try your tip and use this recipe later in the summer, along with @bridgemama's recipe for Watermelon Margaritas!
I took Mr G honey out for a Mexican lunch and ordered a big ol' margarita myself. The chicken tamale I had with tomatillo sauce was yum. I saved the rest of my lunch for dinner and have a nice little buzz going from the 'rita.
Cheers!
Elen, that's the recipe I fed you when you were here. Though, as I said, it depends on the day. I usually just keep mixing together until I get what tastes good.
I've never liked watermelon in salads or drinks. Not wild about it by itself, either. Does that make me anti-American?
We're taking dogmobile RV (minus dogs, who will be in doggie day care) up to a state park north of us. It has a walking trail, lake, and barbecue restaurant that also sells fried catfish. I will be skipping my usual Subway club sandwich for pulled pork. :)
Oh, I was hoping that was the one. It was mighty tasty. I love watermelon, but it doesn't make you anti-American not to. lol I have fond memories of tromping through the watermelon patch with my Great Aunt Ruth, and we would cut open watermelon and eat the heart. Um, it was her patch!
Enjoy your field trip. I haven't had fried catfish in years!
Elen, Last time I had catfish, Jay's uncle caught some in AZ and it was fabulous. (did not ask about the calories and fat.) He was a great fisherman and turned out to really know how to fix it.
Before that I'd only had it with a friend when we visited Baton Rouge during one of our trips across America. Loved it, but it was the batter that gave it its taste. (Fried alligator and rattlesnake pretty much taste the same way.)
When I make it, I use the recipe from Oprah's first cookbook and bake it in the oven.
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