Mmmm. Guac.
Jan. 6th, 2009 12:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
twoweevilsGuacamole is my new favourite food.
I don't know why, exactly.
I had a craving for guac before Christmas, so I made some to feed the peeps that came over on Christmas Eve. It was spectacular. I'd never made it from scratch before (and I don't know why because it's stupid easy), and it was just that good.
Here's the recipe (from the America's Test Kitchen Cookbook)
3 ripe Hass avocados*
1/2 of a red onion, diced (I use a little less, YMMV)
1 - 2 cloves garlic, minced
1 jalapeno pepper, diced
1 tbsp lime juice
1/4 cup cilantro, chopped (again, I use a little less)
Salt to taste
Remove the seeds and scoop out 2 of the avocados. Mash them up and add the onion, garlic, jalapeno, lime juice, cilantro, and salt. Dice the third avocado and stir it in to the mashed mixture for texture. You can cover it tightly with cling film and keep it in the fridge for 24 hours. A splash of lime juice before serving will amp up the flavour if it's been stored overnight.
That's it.
So. Good.
This week for lunch we're having guacomole and shredded chicken in whole wheat tortillas. I think this would also be good with black bean dip or refried beans in addition to or in place of the chicken.
Seriously. And the guac is such a pretty colour. And it tastes so ripe and green and fresh in the dead of winter. Mmmm. Guac.
M.
*You can ripen avocados overnight by placing them in a paper bag with an apple. Avocados will not ripen in the fridge.
I don't know why, exactly.
I had a craving for guac before Christmas, so I made some to feed the peeps that came over on Christmas Eve. It was spectacular. I'd never made it from scratch before (and I don't know why because it's stupid easy), and it was just that good.
Here's the recipe (from the America's Test Kitchen Cookbook)
3 ripe Hass avocados*
1/2 of a red onion, diced (I use a little less, YMMV)
1 - 2 cloves garlic, minced
1 jalapeno pepper, diced
1 tbsp lime juice
1/4 cup cilantro, chopped (again, I use a little less)
Salt to taste
Remove the seeds and scoop out 2 of the avocados. Mash them up and add the onion, garlic, jalapeno, lime juice, cilantro, and salt. Dice the third avocado and stir it in to the mashed mixture for texture. You can cover it tightly with cling film and keep it in the fridge for 24 hours. A splash of lime juice before serving will amp up the flavour if it's been stored overnight.
That's it.
So. Good.
This week for lunch we're having guacomole and shredded chicken in whole wheat tortillas. I think this would also be good with black bean dip or refried beans in addition to or in place of the chicken.
Seriously. And the guac is such a pretty colour. And it tastes so ripe and green and fresh in the dead of winter. Mmmm. Guac.
M.
*You can ripen avocados overnight by placing them in a paper bag with an apple. Avocados will not ripen in the fridge.
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