Sally’s Kitchen & Stuff

I figured this one out last night, after realizing that my local supermarket doesn’t have cilantro OR serrano peppers. (How could they NOT have cilantro? How? It’s a Sobey’s!) Guacamole always kinda scared me, since it usually requires popping raw onions and garlic into your mouth. (great date food!) This recipe won’t stink up your breath.

How to pick a ripe avocado: DARK, dark green. Almost brown-ish. Gives a little when lightly squeezed. If it doesn’t give at all, it’s unripe. I usually buy them green since nobody carries them ripe, then leave them in a bowl on the counter and check every morning until it’s brown. Then I stash it in the fridge and have it that night. (They don’t keep well in the fridge!) Usually people recommend that you put it in a brown paperbag to ripen, but I tend to forget about them when I do that. I’m that scatterbrained. :p

The proper way to open an avocado: cut length-wise around the seed in the middle, twist open, then quickly chop the knife down onto the seed, twist, and discard the seed. With a ripe avocado, you can turn the peel inside out and just plop the flesh into a bowl. Save the peel.

The art of the guacamole - don’t measure ANYTHING. It’s all eye-balled. Using prepared salsa guarantees that you won’t need to chop anything.
Pick a mild one and adjust the spice factor with Tabasco sauce.

Ingredients
flesh of 2 ripe avocados
Half an avocado peel worth of prepared salsa - plain jar will do
1 squeeze of half a lime
2 pinches of garlic salt
1 dash of fresh pepper
As much green pepper Tabasco sauce as you want

Instructions
Sprinkle salt, pepper, and add lime juice to avocados in serving bowl. Mash. (I used a potato masher) Throw in the salsa, mix.

Taste test. It might be enough if you want it mild. Add tobasco sauce, then mix with more salt to taste, if necessary. Serve with plain tortilla chips.

Stu and I polished the whole thing off as dinner, but as a snack, you can probably pass this around 4-5 people. If you need to make more, do batches as needed, because no matter how much lime juice you throw on avocados, it’s still going to oxidize and turn brown - eventually.

This entry was posted on Friday, March 31st, 2006 at 10:20 am and is filed under Sally's Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.