Food and Food: Home Cookin'06 Jan 2009 08:02 am

It must be avocado season, because I noticed that both Safeway and Costco had bumper crops this week, priced quite reasonably.

I grabbed a few that were soft to the touch (patience is a virtue, but not one of mine. I like my avocados ripe) and whipped up some guacamole to snack on.

My recipe is pretty simple, and quite close to Mexican cuisine God Rick Bayless’ “Simple Guacamole” Basically: be a confident cook, have good avocados and good tortilla chips.

The fixin’s for good guac

Crazy White  Girl Guacamole

  • 2 medium avocados (if they are not soft, stuff them in a paper bag with bananas for a day or two)
  • 2 cloves garlic, minced
  • 1/2 to a whole jalapeno pepper, minced
  • 1/2 red onion, diced finely
  • juice of 1/2 a lime
  • 1/2 cup grape tomatoes, halved
  • handful of cilantro, coarsely chopped
  • salt and pepper to taste

Cut avocados in half, circling around the stone. Jab tip of knife into stone and twist to pop out. Cube avocado in it’s skin, then pop out into a bowl. Coarsely mash with a fork, pouring lime juice on top. Add all other ingredients, mixing. Season to taste.

Easy, right? Basically, just know your tastes in guacamole. I sometimes add more lime or jalapeno. Occasionally, in goes green onion or radish, sometimes a bit of cumin. I usually do it chunky-style.

It is best to eat it all as soon as possible, as the avocado oxidizes quickly, even with the help of the lime acidity. Covering with Saran Wrap, pressing down into the guac and storing in an air tight container will help contain the browning. Also, it’s not bad for you, it just don’t look pretty. Spread it on a sandwich or something if it bothers you.

Mike and I devoured our snack with some Que Pasa brand organic corn chips. They are low in salt, so I find them easier to eat; the corners of my mouth don’t hurt as much after eating. I bought these at Costco, but you can also buy them at Sobeys Urban Fresh. Sooooo goooood.

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