This Guacamole recipe is not only one of the quickest dishes
you can make for your super bowl fiesta, it’s one of the tastiest. Made with
avocados, onions, tomatoes, jalapeno peppers, cilantro, lime juice, garlic and
salt, it’s potassium rich, fiber rich—as healthy as it is delicious. I prefer Haas avocados, with
black bumpy skin to their smooth, green-skinned cousins. I find their flesh
much richer. I also prefer, red or white onions instead of scallions, enjoying the
added texture, the sharp crunch in an otherwise creamy sauce.
As for instructions—you pretty much put everything in a
bowl, get out the chips and chow down—however I would suggest multiple tastings
before you finalize your recipe. Maybe a little more lime juice or cilantro.
The amount of salt can vary greatly depending on the freshness of your limes
and the richness of your avocados. My mother-in-law will add a good measure of
cottage cheese to stretch the recipe and on rare occasions, I have added sour
cream for the same reason.
Now, if you find avocados to be too much trouble, too messy,
mushy or hard to peel, check out this article via Bon Appetite,
The Smarter Way to Chop an Avocado. If you follow
their instructions, you will be able to extract the fruit in mere seconds with minimal
waste.
On a personal note, I store my jalapeños in the freezer, removing
and grating as needed. I find grating to be quicker than chopping, thereby
avoiding the issue of too stinging fingertips (capsaicin burn).
Finely grated, the pepper’s heat will permeate the dish much more evenly. However, you should be aware that the longer you store chiles, even frozen, the
hotter they become, so adjust your portions as necessary.
Ingredients:
Large handful of cilantro, chopped
½ cup chopped red or
white onion
1 large jalapeño, frozen and grated
½ clove garlic,
crushed and then finely chopped
4 avocados
½ tomato, chopped
2 Tbs fresh lime juice
salt to taste
Directions:
In a medium bowl, lightly mash the avocado before mixing in
the lime juice, garlic and salt. Then add the onion, cilantro and tomatoes, and
jalapeño, stirring only to combine.
Enjoy!
Before we put away our grill for the winter, I had to make
one last dish. One of my family’s favorites. I have used it on beef, pork and
chicken and depending on the season, served it over rice, grilled vegetables,
or a salad. Even eaten it in pita with chopped lettuce and cucumbers. It's as delicious as it is easy. Your family will absolutely love it!
