Fridays are dedicated to the beginner cook.
Guacamole
In Texas guacamole is a way of life. It’s a fixture at every gathering…and for good reason. It tastes great with everything and it’s EASY to make!
1. Take two large, ripe avocados (when squeezed, they should have a little give to them).
2. Take a large, sharp knife and cut avocados lengthwise until you hit the pit. Remove pit and scoop out the good stuff.
3. Place the avocados in a large bowl.
Add:
¼ cup fresh chopped cilantro
1 TBSP of lemon juice (or juice of half a small lemon)
¼ cup of finely chopped red onion
1 TBSP of sour cream
1 tsp each of salt and pepper
4. Take a fork…mix and mash the ingredients with the avocado.
Note: I like to keep mine a little chunky. Also, remember that guacamole is not an exact science. Add or take away any ingredient you choose.
Tip: Want to keep your guac from getting that disgusting look from sitting out? Take the pit and place it in the middle of the mixture when serving.
2 comments:
why would you make guacamole with 2 avocados when you could do it with 4 or 5 or 8? :)
Your "recipe" is almost the same as mine. I use lime instead of lemon and Tony Chachere's (is that how you spell it? you know the salt with red pepper and other goodness in it) instead of salt. SO GOOD!!
Other tricks to keep it green and not brown:
squeeze a little extra lime (or lemon) juice on top before storing
and/or
cover it with plastic wrap that's pressed against the guacamole (like you do with pudding, you know
Amy...I had to scale it back just a bit...my fatassness becomes too obvious with 10 avocados!
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