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 Guacamole

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HadassahSukkot

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Number of posts : 254
Location : Germany
How long since diagnosed? : a long while now
Registration date : 2007-10-11

PostSubject: Guacamole   Fri Oct 19, 2007 12:02 pm

Ok, I found this recipe like - everywhere... and I modified it. I'll add my modifications here.

I did not have fresh stuff for the 'use fresh' other than the Avocado, so I used a package by Fuego to season my Guac. I also added in slightly more salt, I added in a little lemon juice (the kind from the store) and I put a dash of garlic in. I also don't have peppers here and can't find Cilantro. Isn't that just wonderful? No Since my DH is not so 'tomato happy' I also didn't add the tomato... BUT, one certainly could, and if I choose to next time, I will make sure I blend it in the blender to throw it in, that way DH doesn't know it's in. Very Happy

Also, It was easier for me to use the potato masher for the avocado than the fork, and suppliment after with the fork. This is the BEST guac I have had in 4 months.

And on top of that, I just put it in a small plastic container to cool in the fridge before dinner... Otherwise I followed the recipe lol!

Recipe:

2 ripe avocados
red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. [Just use a spoon, it's really easy if it is a ripe avocado]
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.
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Bete'avon!
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Number of posts : 578
Location : Philadelphia, Pennsylvania USA
How long since diagnosed? : 4 years misdiagnosed 15 years
Vegitarian : Partial
Registration date : 2007-10-02

PostSubject: Re: Guacamole   Fri Oct 19, 2007 1:38 pm

Sounds good, I love guacamole, but I can't do the hot peppers, I am allergic, the most I can do is to add some cayenne pepper.

I also like to add some sour cream to counteract the cayenne and it helps to stretch the guacamole if you can't get many avacados or they are too expensive. I like to use fresh lime juice too! I makes up for other herbs and spices not on hand. Smile

Avacado and Guacamole tip: to help slow down the oxidation, save the pit and put in the bowl of guacamole until ready to serve. Also I sprinkle the lilme juice right on the acacado as soon as I put it in the bowl before mashing, helps to cut down on oxidation too. Smile

If only using half an avacado for a salad or sandwich, use the half without the pit, leave the pit in the other half and wrap tightly with plactic wrap.
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