Guacamole
February 27th, 2008
I’ve been told that the best thing for dipping pita chips is GUACAMOLE. Well, maybe so. Personally, I prefer hummus, especially if you put loads of garlic and red pepper in it.
My sister says she makes guacamole frequently with a few simple ingredients. The only trick is getting good avocados. I mean, you can get them all the time, but too green is not good and you have to wait for them to ripen. But don’t wait too long or they will become soft, mushy, and brown. Not very appetizing. When you go looking for avocados, look for dark green ones - on the verge of black. Then check for firmness. Like a peach, they should be firm but not hard. Flies buzzing around them is definitely bad, hee hee. The ripeness window on avocados, as with bananas, is very short. When they are good, don’t waste any time using them.
Below you will find several variations of guacamole….
Variations of Guacamole:
Sue’s version:
“No need for me to add fat to my avocados, I love them just the way they are…actually I add a lot of lemon…chopped tomatoes, green chilis, cumin, chili powder, onion, garlic, and plenty of lemon juice.”
My creamy version:
“1 or 2 avocados, 1/4 c. sour cream, fresh cilantro, cumin, salt, pepper, minced garlic, and plenty of lime juice — throw this all in the chopper and pulse until smooth”
Hubby’s Guacamole:
“1 or 2 avocados, lots of chopped onion, some chopped poblano pepper, cilantro, cumin, salt, pepper, and just a dash of lime to prevent the avocado from browning.”
Use any of these as a dip for pita chips, corn chips, or a topping for fish or chicken. It also goes great on salads, soups, and tacos or fajitas. Yum, Yum!
However you like it, go ahead and make your own — don’t buy the tub of it in the produce section. It’s no big trick to do it yourself.
Entry Filed under: Recipes