Guacamole

                              -South West & Mexico

 

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Makes about 2 cups

 

I didn’t know there was anyone in the western hemisphere who didn’t know how to make guacamole until I started teaching cook years ago.  I was astounded!  Guacamole can be anything from simply squashed up ripe avocados, to squashed avocados with tomato, onion, garlic, chilies, cilantro and lime added, or anything in-between. Here is my families favorite version.  The measurements don’t have to be precise.  It isn’t rocket science.  Use what you have on hand or what you like.  Incidentally,

 

Guacamole is a wonderfully vestal substance. Use it as a dip.  Use it in tacos and burritos.  Use it to enhance many Mexican or Southwestern foods.  It makes great sandwiches and a scoop placed on lettuce and surrounded by slices of tomato makes an excellent salad.  I have heard it said that if you put the seed from an avocado into the dish with the guacamole, the guac’ won’t turn brown.  I have never been able to get this to work.  That however, doesn’t mean it won’t work for you.

 

2 or 4 ripe avocados, mashed

1/2 a yellow onion, diced small

2 to 3 cloves of garlic, minced

1 green onion, chopped small, including most of the greens

1 tomato, diced small

Finely minced Jalapeño chilies to taste

The juice of fresh limes to taste

Chopped fresh cilantro to taste

Salt and fresh coarse ground black pepper to taste

 

Mix all together well and refrigerate until needed.

 


Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann

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