Guacamole

Prep for guacamoleI recently went to a potluck. Even as a chef, I had no idea what I was going to take one hour before the party. I dashed over to the grocery store with my ATM card and an open mind. When I walked in I noticed that avocados were ripe, and on sale. BINGO!….A bag of corn chips and you’re good to go. Here’s the recipe, as requested. I can’t take much credit for this because it really had to do with the ripeness of both the avocados and fresh tomatoes. When you select your avocados choose the ones with dark skins and yield to a gentle squeeze. If they aren’t ripe then hang them in a netted bag so they can ripen without bruising. Trader Joe’s has a good deal on them but in most cases you need to ripen them 2 or three days prior to use.

Guacamole

Serves 10 depending on the crowd

Ingredient list:

  • 6 or 7 ripe California Hass avocados, diced
  • 3 garden fresh tomatoes the size of an avocado, diced
  • 20 springs of cilantro washed and chopped
  • 1 serrano chili-optional, discard seeds and dice
  • 1 1/2 limes or 1/4 cup depending on the limes*
  • 1 1/2 teaspoon salt

Gather your ingredients cut, pit, dice and scoop out avocado into a glass or stainless bowl. Add diced tomatoes, cilantro, lime juice, chili and salt. Mix together taste with a chip, adjust salt if necessary, then transfer into a serving bowl.

*When choosing limes look for the ones that have smooth, bright green skin, these usually contain more juice. Before cutting, roll the lime on a flat surface with the palm of your hand to break up the juice membranes, then cut and squeeze.

Other helpful tips: To get the pit out of the avocado, cut in half, top to bottom, then gently clef into the pit with the knife so that you can pull the pit out. While still in the skin, score the flesh with your knife, actually dicing the avacado in its skin. Then scoop out diced avocado with a spoon. If you want the dip to be spicy leave the seeds in the chili when you dice it. Wear gloves if are sensitive to the burning sensation that occurs when handling the chili’s seeds and veins.

¡Don’t forget the margaritas and cervezas!

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About isimmer

Chef, recipe developer, photographer, music lover, indi-gal who makes a damn good cookie....more later... just filling in the blanks.
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