I first had Guacamole at Chipotle, NY. I think all of us would have tasted Mexican through Chipotle first. The flavorful cilantro rice with super healthy black beans and other veggies are too good to resist for a mouth. How could one have them without the Guacamole Dip?
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
You need
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1 Garlic pod finely chopped
1-2 Jalapeno pepper, stems and seeds removed, minced
2 Tbsp cilantro leaves, finely chopped
1 Tbsp of fresh lime or lemon juice
2 Tbsp Sour Cream (I always use Hung Yogurt, it tastes good too)
salt to taste
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, finely chopped
1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.
2. Using a fork, mash the avocado. I like to mash with a masher, depending on the usage. Add the chopped onion, cilantro, lime or lemon, finely chopped garlic, salt and pepper and mash some more. Add the sour cream or hung yogurt or Greek yogurt and mix well. Start with a half of one 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.
Variations
For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.You don't need to have tomatoes in your guacamole.
You can always try your variation, by adding cottage cheese instead of sour cream. It tastes great to me.
Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
You need
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1 Garlic pod finely chopped
1-2 Jalapeno pepper, stems and seeds removed, minced
2 Tbsp cilantro leaves, finely chopped
1 Tbsp of fresh lime or lemon juice
2 Tbsp Sour Cream (I always use Hung Yogurt, it tastes good too)
salt to taste
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, finely chopped
2. Using a fork, mash the avocado. I like to mash with a masher, depending on the usage. Add the chopped onion, cilantro, lime or lemon, finely chopped garlic, salt and pepper and mash some more. Add the sour cream or hung yogurt or Greek yogurt and mix well. Start with a half of one 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.
For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.You don't need to have tomatoes in your guacamole.
You can always try your variation, by adding cottage cheese instead of sour cream. It tastes great to me.
Hi there, Yum, sounds like a great recipe for a party. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
ReplyDeletehttp://chelencarter-retiredandlovingit.blogspot.com/
guacamole looks amazing! Tastes great in a burrito!
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