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This guacamole recipe, also swiped from Rick Bayless,
makes a tad more than 3 cups. Serve with chips and/or vegetable slices.
3 large ripe Hass avocados
1 cup roasted tomatillo salsa
1/4 cup chopped fresh cilantro, plus a few leaves for garnish
Salt, about 1/2 teaspoon
Cut each avocado in half, from top to bottom, twist the two halves apart, then remove the pits. Scoop out the meat
from the skins, and place in a large bowl. Mash up the avocado meat with a fork, then stir the salsa into the avocado
mixture, along with the cilantro, and season with salt. Cover with plastic wrap and refrigerate until you’re ready
to serve. Refrigerate for half an hour or so before serving. Guacamole turns brown pretty quick (usually within
a few hours), even with the acidity of the tomatillos, so eat it up! It's good for you, and good for your heart!
Although I like guacamole on tacos, rice, and beans, I prefer to just "dip" it. It makes a great appetizer.
Pour some non-flavored corn chips into one of my kinda square trays, serve the guacamole in either a salsa bowl
or chili bowl, and watch it disappear!
Note: Avocados are usually harvested before they are ripe, and put on grocery store's shelves while they
are too green to use. They need to be fairly soft before using. Putting them inside a paper bag quickens the ripening
process.
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