Guacomole
(from drast’s recipe box)
Yes, it’s true, I used to eat this for breakfast when Jill and
I lived at the Briston Legs apartments.
It’s really hard to find ripe avocados. If you buy the hard ones
and put them in a paper bag for a few days they will usually
soften up enough to use. Some people say, work them into your
flour canister to ripen them up, but I’ve never tried this, mainly
because I’d probably forget about them—disaster! – Anne
This makes about 2 or 3 cups, depending on what extras you add.
Source: Anne
Categories: Appetizers
Ingredients
- 2 to 3 large or 4 to 6 small really ripe avocados
- 1/4 cup fresh lemon and/or lime juice
- olive oil
- Options to taste:
- chopped onions
- chopped garlic
- chopped red and green peppers
- diced fresh tomatoes
- salsa
- hot sauce or hot pepper flakes
- salt and pepper
- cumin to taste
- chopped ripe mango chunks (believe it or not, this is delicious)
- fresh cilantro
Directions
-
Cut the avocados in half and discard the pits. If they are perfectly ripe you can just squeeze them into the bowl and the skin will slip right off; otherwise you might have to peel them.
-
Drizzle a little olive oil over them, and add the lemon and/or lime juice. Mash it all with a fork until it you get the consistency you like (some people like lumps of avocado, others don’t). If you’re an avocado purist, at this point you’re done.
-
If you like it with more stuff but are in a hurry, stir in a teaspoon or so of cumin and a good dollop of fresh or bottled salsa. Otherwise stir any or all of the additions above.
-
Serve with good tortilla chips as a dip, or it’s great in sandwiches, for example with pepper jack cheese, tomatoes and sprouts.
-
I’ve found guacamole doesn’t keep too well, because the avocados tend to turn an unappealing dark greenish grey. If you are taking it to a party, lay a sheet of plastic wrap over the surface so the air doesn’t get to it, and remove it right before serving.