Thursday, September 15, 2011

Greg's Guacamole

Everyone has their own method of making guacamole.  Certain things they like to add or leave out.  I've seen all kinds of guacamoles, even crazy ones containing smoked fish or blue cheese.  Count me out.  I don't want anything that masks the rich, buttery flavor of a ripe avocado.  Lime, tomato, onion, jalapeno and a little salt are all you need to bring out the best flavor.  No spices, no powdery tastes.  Just fresh, ripe goodness.  Try this version, even if you don't love guacamole like I do.
Can't be beat on a burger,
fabulous on fajitas,
but tastiest on a tortilla chip!
The simple, fresh line-up.
Slice avocado in half vertically and twist
halves apart. Using knife blade to
remove pit.
There's a lot of debate about
discarding the pit or keeping it
in the guacamole to prevent browning. 
We usually eat our guacamole RIGHT AWAY,

but if you're making it slightly ahead,
save the pit if you want!
Score avocado flesh vertically
and horizontally with your knife tip.
Now scoop it out with a spoon.
Your avocado is already cubed,
and ready for mashing.
Mash with a potato masher.
(Take picture in dark?)
I have a cute little "avocado masher" that
I got in Santa Fe.
Which is actually a mini potato masher.
But it makes me sound like a
guacamole professional.  Which I am.

Add chopped veggies.
Season with lime juice and salt.

Eat with the most convenient way you can
find to get this goodness in your mouth1

Greg's Guacamole

3-4 ripe avocados
2 Roma tomatoes, chopped
1/2 red onion, chopped fine
1 jalapeno pepper, seeded to taste and minced
juice of 1 lime
salt to taste

Mash avocado with potato masher.  Stir in chopped vegetables.  Season with lime juice and salt.  Serve immediatly or cover and refrigerate.  To prevent browning, place a layer of plastic wrap directly on surface on guacamole before covering with lid.

Prep Time:  Approximately 10 minutes     Cook Time:  0

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