Thursday, November 21, 2013


Though not traditional, guacamole tastes pretty good with a sprinkling of pomegranate seeds
Once you have salsa, you need to move on to guacamole. Another recipe from my last class. Guacamole is a great dip with chips, or as a topping for the chicken-potato enchiladas we also prepared in the class.

Avocados are sold ripe and underripe. They always ripen off the tree, so you can buy them underripe. You can buy a lot of them and stick them in the refrigerator. They will happily sit there for weeks. I've heard, though I haven't tried this, that they freeze just as well if you want to keep them even longer. From the fridge, they will take about 3 days to ripen. Once they do get ripe, they will keep in the refrigerator for another week as long as you don't cut them. Once cut, they will darken quickly so plan to eat it within a day.

Here's a tip on avocados: they go on sale in early February for the Super Bowl parties (much guacamole is eaten that Sunday). Plan to make a big batch and share it with your friends.

(4 servings, costs $1.25 - $2, depending on the price of avocados)

1 medium avocado
2 Tablespoons small dice red onion
1 clove garlic, minced
1 teaspoon or more minced jalapeƱo or serrano chile
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika or mild pure chile powder
juice of ½ a lime
1-2 Tablespoons chopped cilantro

Cut the avocado in half by running your knife down from the top to the bottom and back up to the top. Twist the halves in opposite directions. Pull out the pit. Scoop out the flesh into a medium bowl. Add the remaining ingredients and mash to the desired consistency. Some like their guacamole chunky, some like it smooth. Taste and adjust salt, pepper, chile for more heat, and lime for more zip.

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