Lucynda Storey-Erotic Romance Writer

If you live in the west or southwest you’ve probably had guacamole.  Quality varies a great deal and inevitably the best guac is the guac you make yourself.

The trick to making easy guacamole is to have ripe avacados.  They should be slightly firm, yet dark in color (almost black looking).  Too mushy and the avacado has overripened and the guac taste isn’t as good as it should have been.

When an avacado is ripe and you cut into it, the halves separate easily and cleanly.  The pit/seed is easy to remove and the pulp scoops out leaving a smooth interior.

So, to make this guacamole here is what you need:

2 ripe avacados

1/2 tomato diced

1/4 cup chopped onion (use the food processor and this makes things really fast!)

1 lime

1 Chipolte pepper minced (you can substitute other peppers such as jalepenos, or even the canned ones…but remember fresh is better)

1/8th teaspoon Kosher salt

Cilantro, 2 tablespoons freshly chopped

Directions:

Halve the avacadoes and remove the pit/seed, then scoop out the meat into a large bowl.  Slightly mash the avacado so it is chunky (mash more if you like it really creamy).  Add chopped onion, pepper, tomato and clilantro to the mix and stir.  Squeeze the lime’s juice over the contents and mix again.  Salt to taste.

Using the mixer/food processor, this recipe can be made in about 5 minutes and the tasty results are spectacular.  If you are not going to eat it right away, cover it with plastic wrap and refrigerate.

This entry was posted on Tuesday, September 8th, 2009 at 10:03 am and is filed under Lucynda Storey, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.