Guacamole

I had three gorgeous avocados that I got on sale last week that had become perfectly ripe.  What better thing to do than to make them into one of my favorite things to eat…. GUAC!

I was waiting for Murray to get home and the Brown Bear to come over so I popped in one of my all time favorite movies, When Harry Met Sally, for some happy background noise. I always put this movie in when I have to do something and don’t want to get too distracted… like when its time to clean or knit. It’s in my top five favs.

I always make sure I have the following ingredients when I make Guacamole; red onion, garlic, limes, jalapeno, cilantro, tomato, salt.  Even if one ingredient is missing it isn’t the same.

This amount of ingredients is for 3 medium-sized Haas avocados.  I start out with the avocados themselves. I slice in half along the pit, I lightly thwack a sharp knife into the pit and twist to easily remove it from the second half. Just be careful and make sure its a sharp knife!

I hold one half in my hand and being careful not to cut through the peel I score the flesh into cubes.

Then I use a big spoon to scoop it all out and into the bowl. You don’t have to score the flesh. It just makes me feel like I’m cooking. :O) You could use the spoon to scoop it out into the bowl and skip the knife wielding. But what fun is that!?

I like to use a fork and mash the first two avocados so that they are mostly smooth and creamy.

The third avocado I like to keep chunky and I mix those chunks into the mash. I find it gives more body and plus I love a chunk of pure avocado.

Yum. Make yours to your preference, smooth or chunky. That looks good enough to eat already! But let’s make it even better!

I start off with half a roma tomato, de-seed it and squeeze out a little of the excess moisture. I chop it up into a medium fine dice. You want to be able to see that it’s a beautiful bit of ruby tomato, but not a huge bite.

Next I use about a quarter of a med red onion, finely diced. I prefer the onion to be rather on the fine side because raw onion has quite a bite. But if you want big bits, go for it. Customize to your heart’s delight.

We want to do the same for the garlic. I use about 2 cloves for three avocados. I mince them rather finely, too. Just to avoid a big stinky bite of just garlic.

Next I dice up a third of a fresh jalapeno, with the membranes and seeds removed. Leaving them in would be too much heat for me! But look how pretty they are! Like little emeralds.

Next comes the lime. I like to juice at least one whole lime, if not two because I like it to be a little limey. If you like less lime use one. But please don’t leave it out!

I even make sure the lime pulp gets in there. I really do love lime.

I give a handful of cilantro a rough chop and get it in the bowl.

Put in a big pinch of salt (I prefer coarse seasalt) and give the whole mess a good stirring.

I like to make this a few hours in advance to give the flavors a chance to intermingle and marry. But it’s still delish on the fly. Murray showed me this little trick. While the lime helps it not go brown, if you put in a pit of two after its done and mix them in it stays fresh longer. Don’t know how, but it works a treat!

Put it into a pretty serving bowl and eat up! I could have this every day. I would be fatter, but I would have lovely skin and hair, lol.

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