Guacamole
The best way to eat Avocados is to turn them into Guacamole.
Get some nice ripe Avocados for this recipe. Look for the Hass Avocado to have a slightly dark green to black color and it should be slightly soft to the touch. Don’t get Avocados that are too dark or too soft because they could be over ripe. If your market doesn’t have any ripe Avocados, simply bring them home and place them in a brown paper bag with an apple. After a day or two they will ripen.
You see a lot of Chefs on television slicing the Avocado open, then holding the side with the pit in their hand and then whacking their large kitchen knife into the pit to remove it. Honestly, that is dangerous and if your Avocado is ripe, the pit will just scoop right out with a spoon.
Some people believe that placing the pit into the finished Guacamole will prevent it from browning but that simply is not true. Incorporating Lime juice doesn’t just add flavor, it also helps to prevent browning. Your best bet however is to make the proper amount of Guacamole and use it the same day. Fresh Guacamole only lasts for 2 days at the most, before it starts to brown. It is so good and good for you, I am guessing you won’t have any leftovers to worry about anyway!
GUACAMOLE
- 4 Ripe Avocados
- 1 Lime
- 1/2 Teaspoon Salt
- 1/2 Cup Red Onion, diced
- 1 Jalapeno, diced with seeds
- 1/2 Cup Cilantro, loosely packed
- 3 Heaping Teaspoons Pimentos
- 1 Tablespoon Minced Garlic
Directions:
1. Scoop the Avocado out of the skins and place in a large bowl. Mash them with a potato masher.
2. Next add in the Red Onion, Jalapeno, Pimentos, Garlic, Salt and Juice from the Lime.
3. Now you can mash in the Cilantro.
4. Give everything a good stir.
5. Cover the Guacamole tightly and refrigerate for about 20-30 minutes prior to serving.
Recipe by: Hot Dish Homemaker
