G is for guacamole
Posted April 7, 2012on:
Creamy, cool and green. And tasty! It seems guacamole is one of those things with no middle ground: you either love it or hate it. I love it; my husband hates it.
I am by no means an expert, and, as mentioned in my deviled eggs post, I am a lazy cook. I’d rather be eating something than preparing it. So, I keep it simple.
I cut a clean avocado in half and remove the seed. I scoop the fruit
from the skin and put it in a bowl. I mash with a fork a little bit
to break it up, then I add homemade or store-bought salsa and salt to
taste, and a squeeze of lemon juice. Then I incorporate all the
ingredients with the fork. If I want it chunky I don’t mash and stir
as much as if I want it smoother.
There are tons of things you can add to your guacamole: onion,
peppers, cilantro, chilies, corn or hot sauce, to name a very few. I
like to eat it with tortilla chips or in burritos, but you can use it
as a dip for veggies, topping for crackers, whatever you want.
It’s important to choose a ripe avocado, one that when squeezed yields to firm but gentle pressure. If it feels firmer than that, it will need another day or two to ripen; a mushy feel means it is overripe. (Lots more information on selecting avocados is available here.)
Are you a guacamole lover or a hater? What ingredients do you like?
P.S. Since it is “G” Day – If you want to read a blog by someone who actually likes to cook, haha, go visit my foodie friend G over at Fruitful. That’s right, you got 2 Gs for the price of one today, LOL.