Wednesday, April 1, 2009

Holy Guacamole!

Who doesn't love guacamole? Avocado has got to be the most perfect fruit/vegetable that exists in nature. It has the most wonderful, buttery texture and it is a lovely color. Another plus, in my husband's case, is that avocado is full of good fat the breaks down cholesterol. Considering his is through the roof, he can use all the help he can get. I like to use Haas avocados, the little ones from California. You can tell when their ripe when they give just a little bit to the touch. Also, the more brown the outside is, the more ripe.

3 ripe Haas avocados
juice from 1 lemon (the acid helps keep it from turning brown)
hot sauce of your choice (I like Cholula and I use about 8 dashes, but it depends on your heat preference.)
2 garlic cloves, minced
red onion, finely chopped, however much you like (I don't like too much so I only use about 1/2 a small onion.)
salt and pepper
1 tomato, seeds removed and diced

Cut the avocados in half by running a knife along the edge and twisting the avocado open. Remove the pit. Scoop out the flesh of the avocados into a large bowl. (I use a spoon.) Discard the shells. Immediately squeeze the lemon juice over them. Add the hot sauce, onion, garlic, and salt and pepper to taste; toss. With a knife, slice into the avocados numerous times until finely chopped. Add the tomatoes and mix again. Check for seasonings. If you like fresh cilantro, by all means add a handful. I don't really care for it.

P.S. When storing guacamole, take a piece of plastic wrap and place directly on the guacamole. Air is what makes the flesh turn brown, so this keep that from happening. In addition, cover the bowl with plastic wrap as well.

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