We’re talking salsa this week, but it seems that wherever salsa goes, guac goes too. It can’t be denied that the 2 are an excellent pair—great with tortilla chips, on the side of quesadillas or burritos they elevate any mexi dish to the higher reaches of yum in no time.
Here is a basic, but great recipe for guac. Feel free to add other things to it—fresh corn, maybe or chili powder. Experiment! It’s fun! Let me know what you come up with, too.
2 ripe large avocados, peeled, pitted
1/4 cup finely chopped onion
1/4 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro
1 teaspoon finely seeded and finely chopped jalapeà±o peppers (more if you like it hotter)
1 teaspoon chopped garlic
1 tablespoon freshly squeezed lime juice
Freshly ground salt and pepper to taste
Mash the avocados in large bowl. Mix in onion, tomatoes, cilantro, jalapeà±o, garlic and lime juice. Season with salt and pepper. If it’s to be served later in the day, cover with plastic wrap (place it directly onto surface of guacamole) and refrigerate.
Want to learn more about the different varieties of avocados at your local market? Visit avocado.org for a guide.
They also have great info. on growing your own tree—which would be fabulous!
If you are in California this fall, you have to get out to the Avocado Festival! They have contests for the Largest Avocado as well as Best Guacomole. You can also join in the Avocado Rock Climb. I have to admit I’m very curious about that! If you get out that way, report back!