Guacamole
When I think 'Mexican Food' and dip, guacamole is at the top of the list. This dip, made from avocados, requires no cooking at all and is absolutely delicious. It can be used as a dip for chips, a dip for lettuce pieces or put on salads.In Santa Fe restaurants, a 'guacamole' cart would be wheeled over, you would pick from the cart what you wanted in your dip and it would be made right at your table for you. I would strongly recommend you try this dip yourself...the secret lies in obtaining fresh ingredients and ripe avocados. If you use unripe avocados or frozen ingredients the quality of your dip will really suffer. Avocados are ripe if the skin has become dark and they are becoming soft when you press in on them. Green, unripe ones will be hard but will ripen in a couple days when left in room temperature.
In my recipes I use the following abbreviations:- 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
- 'oz' means ounce
Here is the recipe for guacamole: | Guacamole |
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| | | 4 ripe avocados | | 2 T fresh lemon juice | | 1 tomato, peeled and finely chopped | | 3 scallions (green onions), chopped | | 1 green chile, chopped (or more if you wish) | | salt and pepper to taste | | garlic powder to taste (optional) | | sprig of cilantro, chopped | | | | Peel the avocados with a knife, cut them in half and take out the pit (save the pits for later). Mash the avocados in a mixing bowl with a potato masher. Add the rest of the ingredients and mix well. | | | | You can either serve it 'chunky' like this or you can now process it in a blender. I prefer the 'chunky' version. | | | | Refrigerate the dip for no more than 4 hours with the avocado pits resting on top of the dip and the bowl covered with plastic wrap. The avocado pits will keep the dip from turning dark from exposure to air. Serve. | | |
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