Wednesday, July 22, 2009

Perfect Guacamole

I have tried a bunch of guacamole recipes since I moved here to AZ - it amazes me that some of them call for things like mayo (which I can't eat anyway - but why would you add something that's just fat and eggs to an already creamy, healthy fat?) I played around with one recipe that I found and tweaked it to not be too garlicky (for Mom and Dad) with a touch of heat (for me) I had some Penzey's ground chipotle in the fridge and no fresh peppers, and actually, I like the slightly smoky heat better!

Hope you try it and also that you enjoy!

3 ripe avocados, peeled
2 tbsp lime juice
1 tsp salt
1 medium garlic clove - minced or crushed
1/2 cup diced onion (I used yellow, but red is really pretty)
scant 1/8 tsp ground chipotle (depending on how much heat you like)
1 roma tomato - 1/4 inch dice

Using a pastry blender (this works REALLY well!) or a fork, mash two on the avocados with the lime juice, salt, and chipotle powder until mostly smooth. Stir in the onion and garlic. Cut the other avocado into 1/4 to 1/2 inch pieces and add, along with the tomato. Fold in until mixed together, but preserving the chunkiness.
this is good right away, but the flavors blend if you make a bit ahead an store in the fridge - to keep it from darkening, I place in a small plastic storage container, smooth the top, and press a piece of plastic wrap right onto the top, sealing out the air. Each time you spoon some out, smooth it and recover with the plastic. It actually will stay green for a couple of days this way!

I love this with black bean tortilla chips!



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