Sunday, December 16, 2012

Holy Moley Guacamole

So, not trying to show off or anything, but apparently, my guacamole is to-die-for.  My husband and I sometimes have it for dinner with toasted pita bread - it's THAT GOOD.  I did try it out on my friends and family all of whom say it really is that good.


Okay, so here's my not-a-secret-anymore recipe.  And it truly is mine, all mine, although it was inspired by my good friend D and adjusted (after much trials and errors) by me.



You will need:
3 ripe avocados
2 tomatoes
1 red onion
1 bunch of de-stemmed coriander (or hasheesh to your neighborhood grocer)
Juice of 5 limes (or 2 lemons)
1 teaspoon of salt
1/2 teaspoon of chili (avoid if don't like spicy)
Aaaaaaaand (drumroll), 1 teaspoon of cumin
And you might need a dash of olive oil depending on the consistency of the mixture

Directions:
1. Slice open the avocado and gently ease out the pit.  DO NOT DISPOSE OF THE PIT.  You will know later. (Here's a video to explain how to cut an avocado - I needed it in my first experience with the avocado :)).

2. Cut the avocado in chunks and put your favorite blender.  If you prefer a chunkier sauce then a handmasher should be sufficient.

3. If using a blender, cut the tomatoes, onion and coriander roughly and add to the avocados in the blender.  For a chunkier sauce, chop them in small pieces and them to the mashed avocadoes.

4. Mix in the lime juice, mix in gently.

5. Add salt, chili and cumin.  Stir in and taste.  Adjust according to your personal preference.


6. No this is not ghetto decoration.  The pit you saved earlier will actually keep the avocados from turning brown.  So keep them in your guacamole and remove before serving!  Guacamole keeps in the fridge for a good 3 days (if kept with the pit and in an airtight container).

7. Serve with wheat thins, salted nachos (flavored ones kill the taste) or crunchy pita bread.

Bil 3afya and Bon Appetit!

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