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Food Sunday: Guacamole

My own chunky guacamole

The holidays are a perfect time to put together a nice dip, and to my taste nothing is as good as guacamole. It’s something that should be prepared close to the time of eating, so the first step is getting avocados and letting them get ripe. Then, you can put together a delicious, and healthy, treat.

Ingredients

3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Looking back, I see that Elliott did a diary on guacamole, in an unserious vein, a few years ago. That’s worth a visit, also Christophe’s.

This needs something to dip in it, of course, and I have good Kroger chips on hand almost all the time. They’re excellent, and cheap too. I care deeply about the cost!

CommunityMyFDL Front Page

Food Sunday: Guacamole

 

My own chunky guacamole

Guacamole in progress

(Picture courtesy of Ivan Dervisevic at flickr.com.)

The holidays are a perfect time to put together a nice dip, and to my taste nothing is as good as guacamole. It’s something that should be prepared close to the time of eating, so the first step is getting avocados and letting them get ripe. Then, you can put together a delicious, and healthy, treat.

Ingredients

3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Looking back, I see that Elliott did a diary on guacamole, in an unserious vein, a few years ago. That’s worth a visit, also Christophe’s.

This needs something to dip in it, of course, and I have good Kroger chips on hand almost all the time. They’re excellent, and cheap too. I care deeply about the cost!

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Ruth Calvo

Ruth Calvo

I've blogged at The Seminal for about two years, was at cabdrollery for around three. I live in N.TX., worked for Sen.Yarborough of TX after graduation from Wellesley, went on to receive award in playwriting, served on MD Arts Council after award, then managed a few campaigns in MD and served as assistant to a member of the MD House for several years, have worked in legal offices and written for magazines, now am retired but addicted to politics, and join gladly in promoting liberals and liberal policies.