Sunday, August 21, 2005
Photo Friday Challenge - One
One Avocado and a recipe for Guacamole
The trick to perfect quacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe (rotten) and too mushy.
2 ripe avocados
½ purple onion chopped finely
1 ablespoon of chopped jalapeno pepper
1/4 cup cilantro leaves, finely chopped
1 taqblespoon of fresh chopped garlic, or to taste
juice of 1 lime
1 teaspoon coarse salt
¼ teaspoon black pepper
1 ripe tomato, chopped
Serve with tortilla chips.
1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime juice, jalapenos, salt and pepper and mash some more. Keep the tomatoes separate until ready to serve.
3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4. Just before serving, add the chopped tomato to the guacamole and mix.
If you have a small can of salsa casera, which is sometimes available, its an easy substitute for the tomato, onion and jalapeno. You can extend the guacamole by adding sour cream.
The recipe serves two or if you are greedy like me, it serves one.