Friday, July 8, 2011

Not Just Any Other Guacamole Recipe

8 cups
100 calories per tablespoon

Guacamole is one of the worlds most popular dips, and the internet abounds with recipes for it.  So why, you may well ask, would I go to the trouble of posting another recipe for it?  First, with the obvious exception of the avocados, many of the fresh ingredients can be had from the market on Saturdays in the late summer.  Second, and perhaps most important, our guacamole is widely complimented by guacamole afficianados of our acquaintance.  All in all enough to make the effort, and hopefully you will agree.

Halve, remove the pits, and spoon into a bowl:
6 medium Haas avocados
Scant 1/2 cup of coarsly chopped cilantro
1 tbsp of mashed garlic
1/2 a jalapeno pepper, finely chopped (add more if you would like it spicier)
1/4 cup of fresh lime juice
3 tablespoons of extra-virgin olive oil
2 dashes of hot pepper sauce
1 1/2 tsps of salt
Mash with a potato masher until the avocado is coarsely broken down but still chunky.  Halve and remove the seeds and pulp from:
2 medium tomatoes 
and finely chop.  Stir in the tomatoes and:
1/2 cup of thinly sliced green onions

Serve with tortilla chips.  If you have access to Mexican tortilla chips they are a good option as they have far less salt than their Canadian counterparts.

Tip: Chop and prep all the ingredients in advance and this is a great recipe to prepare with your three year old.

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