I really don’t pick out good avocados. For some reason, they are too hard and taste bitter instead of rich and buttery or they are bruised and battered, leaving them with black spots too numerous to cut away and use the green gems they were meant to be.
When we go to the grocery store and I have Mexican in mind, I have to send Joanne to find the dark green, bumpy fruits. She isn’t a cook by any means, but she can sure pick out the perfect avocado.
This weekend was no exception. She chose three wonderful specimens for a bowl of guacamole I planned on making Saturday.
Plans changed and we had our leftover Chinese from Friday night on Saturday and I had to put off the guacamole till Sunday.
Just one more day made the pear-shaped fruit even more luscious than they’d have been on Saturday.
I could eat avocados right out of the shells with a spoon as if eating a melon. I used restraint as I was opening them and making the mashed dip.
Here’s a recipe…of my own making…very simple:
3 avocados
Juice of ½ lime
1 medium tomato chopped
2 large cloves garlic, minced
A drop or to taste – Sriracha Sauce - http://www.huyfong.com/frames/index.htm
Salt and pepper to taste
Open avocados and pull flesh out into a bowl. Mash with a fork. Pour in lime juice, chopped tomato, garlic and season with salt and pepper. Mix thoroughly. Place in a serving bowl and put the avocado pit in the middle to help retard browning and allow to sit about 1-2 hours in fridge before serving.
When we go to the grocery store and I have Mexican in mind, I have to send Joanne to find the dark green, bumpy fruits. She isn’t a cook by any means, but she can sure pick out the perfect avocado.
This weekend was no exception. She chose three wonderful specimens for a bowl of guacamole I planned on making Saturday.
Plans changed and we had our leftover Chinese from Friday night on Saturday and I had to put off the guacamole till Sunday.
Just one more day made the pear-shaped fruit even more luscious than they’d have been on Saturday.
I could eat avocados right out of the shells with a spoon as if eating a melon. I used restraint as I was opening them and making the mashed dip.
Here’s a recipe…of my own making…very simple:
3 avocados
Juice of ½ lime
1 medium tomato chopped
2 large cloves garlic, minced
A drop or to taste – Sriracha Sauce - http://www.huyfong.com/frames/index.htm
Salt and pepper to taste
Open avocados and pull flesh out into a bowl. Mash with a fork. Pour in lime juice, chopped tomato, garlic and season with salt and pepper. Mix thoroughly. Place in a serving bowl and put the avocado pit in the middle to help retard browning and allow to sit about 1-2 hours in fridge before serving.
Note: About the spicy flavor of your guacamole…I’m not a huge fan of spicy heat. Don’t understand why anyone wants that much pain while having so much pleasure eating. I have discovered Huy Fong Foods Sriracha sauce and have found it to add a nice bite and another level of flavor IF YOU ARE CAREFUL with it. You can leave it out, add more or use the spice of your choice, chilies, chili powder, jalapeños, and Scotch bonnets, whatever.
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