When it comes to avocados, you have to hold me back.  I could eat one on my own…easily…and can wipe out a full bowl of guacamole in one sitting.  Avocados are so smooth and sweet and they apparently are of a texture that really appeals to my tastes.  In any event, I’d like to share a guacamole recipe with you and hope you enjoy it as much as I do. 

 Ingredients List:

• 1 tomato
• 2 limes
• 3 ripe medium sized avocados
• ½ onion
• Ground cumin
• Chili powder, mild
• ¼ fresh green chili
• Cilantro
• Salt
• Blue corn tortilla chips to serve

Instructions:

1. Start by skinning and deseeding the tomato.  If you’ve never done this, it is easy.  Place the tomato in a heatproof bowl and cover with boiling water.  Let stand for a minute and watch as the skin begins to peel itself.  Ladle the tomato to a bowl of cold water so you can touch it. 

Remove from the cold water and peel the skin right off. 

Deseed as you chop it up.  Place to the side to work on the avocados.

2. The next step is to cut up the avocados, however, the tender fruit inside will discolor rapidly in the air so the limes must be cut up and squeezed into a bowl first to preserve the avocado’s color.

3.   Cut the avocado in half and twist one half off of the pit.  Carefully stick the tip of a knife into the pit and lift it out of the other half of the avocado.  Start to peel the tough skin off with a knife, and then you should be able to hand peel it off somewhat like a hard boiled egg. 

Chop up the fruit and put it in the bowl with the lime juice, stirring often to keep the avocado coated.

4. Mash the avocado with a potato masher or a fork to the desired consistency.  (FYI, once it was all made, I wished I had mashed mine more to make it smoother.  It’s all in what you prefer!)  Chop up the onion either coarse or fine, depending on how you like your guacamole – chunky or smooth! 

5. Add the tomatoes, onion, a pinch of ground cumin and a pinch of the chili powder.   I used about a half a can of mild green chilies instead of fresh.  (You could use jalapeno instead to give the guacamole some real zing; it’s all up to you!)  Add a tablespoon or so of the chopped cilantro and salt to taste!

Garnish the guacamole with a few sprigs of cilantro and serve with blue corn chips for some fun color.  I always serve chips with salsa and sour cream as well so everyone is satisfied.

I do suggest that you buy only one bag of corn chips or you’ll be forced to put off dinner for a while because your guests and family won’t be able to stop eating the appetizer!!

Keep in mind that you might want to make this recipe once before your party to work out the chunky versus smooth texture and just how zingy you want the flavor which you can adjust by the type of chilies you add to the mix. 

Shari

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