Guacamole - I could just eat an entire mixing bowl full of this stuff. Forget the chips, I'll just use a spoon!
|
I'm from the Mississippi Gulf Coast . When I was growing up, we pretty much ate produce according to the seasons and nothing exotic was ever in the small stores. It wasn't until college that I encountered my first avocado. Yes, to me it seemed exotic and spelled out jungles and warm tropical places. It was love at first bite.
One year I lived on avocado and whole grain bread sandwiches. I was a poor college student, but I loved avocados. When I moved to Florida, shortly after college, I met the LARGE variety of avocados. Large love! It wasn't until I finally moved to Texas that I was introduced to guacamole - the king of avocado dishes! I still remember my first bite in a Mexican restaurant. Plain avocados were a thing of the past now, move over for my new love - guacamole. |
Ingredients
4 or 5 large avocados or 7 - 8 medium
juice of one lemon or 2 small limes
several spoonfuls of salsa (mild, medium, or hot - your choice)
salt and pepper to taste
Steps
4 or 5 large avocados or 7 - 8 medium
juice of one lemon or 2 small limes
several spoonfuls of salsa (mild, medium, or hot - your choice)
salt and pepper to taste
Steps
- Peel avocados and remove seed. (Save one of the seeds.) Chop into fairly small pieces and place in a bowl with lemon or lime juice.
- I use a potato masher tool or a large fork, but you can stick blend if you want. Mash up the avocados. I like my guac a little chunky.
- Add salsa, a spoonful at a time until the taste is just right.
- Add salt and pepper to taste.
- NOW - Remember that avocado seed? Plop it down on the top of your guacamole - it keeps it from oxidizing and turning brown!!!
- Cover tightly with plastic wrap and refrigerate until use.
