Thursday, March 5, 2009
One of the things that I love about food is that it can remind us of special people in our lives. Despite my mother's Mexican background, I never ate guacamole as a kid. I tried it with another newly married couple who raved about it. Then another good friend taught me how to make it myself. Through the years I can't help but think of them when I make this!
I love guacamole because of its simplicity but fresh flavor. Our recipe is usually a loose interpretation of the original, depending on what we have in the fridge. My husband loves this dip and volunteers to pick up the avocados. If you are making it that day, make sure they are soft when you squeeze but not mushy. For preparing it later in the week, firmer avocados work because they will continue to ripen.
4 Haas avocados
1 Roma tomato or 1 third cup salsa
1/2 medium onion
2 tablespoons fresh cilantro
1/2 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1 lime or 1 tablespoon of lime juice
Cut the avocados in half, then scoop out the pulp and discard the seeds. A little lime juice will help prevent it from discoloring as fast. There is a rumor that if you leave a few seeds in the dip and seal it tightly, it will discolor slower. To be honest, it usually goes so fast we have not had an opportunity to test that theory!
Fold in the other ingredients and taste the flavors. I usually go light on the salt and lime juice and try it with a chip. We tend to buy different types of tortilla chips and they affect how the dip tastes and how much salt you will need.
If you prefer a smooth texture, I would recommend using a food processor. The processor tends to blend it so well you get a uniform taste in every bite. We prefer not to use it and get a little variation in the flavor and more texture in the dip. The great thing about dips is that you can flavor them according to your tastes, ours tends to be heavy on the onions with a little extra cilantro!
* We've been trying to eat a little healthier, and leftover guacamole is great as a spread on a whole wheat tortilla for lunch.
Easy, delicious, and nutritious.