Wednesday, January 5, 2011


Just as there are many ways to make pico and salsa, there are many ways to make guacamole! The simplest way is to mash up the avocado and season with salt and pepper with a few squeezes of lime juice. For a creamier guacamole, stir in some sour cream. Both of these versions are great and very easy to prepare. If you are looking for something a little different that has more texture to it, you can try this one that I threw together. Although it tasted good right after mixing, it was way better after sitting in the fridge for a few hours. I was also very impressed with how it tasted and looked the next day. The lime juice is key for keeping the avocado from browning.


3 avocados
1 lime
1 tsp salt
1/2 cup diced onion (I used purple)
3 tbsp chopped cilantro
2 roma tomatoes, diced
1 tsp minced garlic

I think I learned the easy way to cut an avocado from watching Emeril years ago. Cut the avocado in half and remove the pit. Hold the half in your hand and use a sharp knife to cut it horizontally and vertically. Then you hold that over a bowl and push on the skin side until the avocado pieces fall into the bowl. It's a super easy trick, but not so easy to describe in words :~)

Another trick for the lime juice is to roll the (uncut) lime between the counter and your palm a few times to release some of the juice. Then cut in half and squeeze.

In a medium bowl, mash the avocado with lime juice and salt.

Add the remaining ingredients and mix well. You can serve this immediately, but refrigerating for at least 1 hour provides the best flavor.

I think this is one of those dishes that just does not photograph well...but the results are definitely yummy!!


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