Thursday, April 29, 2010
Avocados (and anything derived from them) were on the list of foods I wouldn't touch with a ten foot pole for most of my life. Pregnancy cravings with Brooke (now 10) turned my dining world upside down and luckily this was one of them. Not long after, a coworker at the time showed me how to make guacamole at home. It's so easy and this one has an extra ingredient that gives it a creamier texture.
3 ripe avocados*
Juice of two limes
1 roma tomato - seeded and diced
1-2 fresh jalapenos - seeded and finely diced (or not seeded if you like the heat)
1/2 red onion - finely diced
2 cloves garlic - minced (or 2 tsp minced garlic from a jar)
handful of chopped cilantro
1 Tbs chile powder
1 tsp cumin
1/4 c. Miracle Whip
salt & pepper to taste
Seed and chop ingredients 3-7 and have them ready to go. Remove pit from avocados, scoop out the pulp and smash in a bowl (potato masher works great). I like mine pretty smooth. Combine remaining ingedients and stir well. Adjust seasoning as needed.
To keep guacamole in the fridge, cover bowl with plastic wrapped pressed onto the surface of the guacamole. This will keep the guac form turning brown when exposed to air.
* A ripe avocado is relatively firm, but will yield to gentle pressure. Also, the small knob at the stem end should come free easily and when removed the spot should be green, not brown.