Friday, March 16, 2012

MEXICAN GUACAMOLE

Let's talk about the underestimated and misunderstood avocado. 

It is a fruit and it grows on a tree. It has been referred to as the "alligator pear" because of its shape and its thick dark skin.

Having lived in Arizona USA for 45 years, I have had many tasting experiences of the avocado sauce called guacamole.



It appears on the appetizer menu as a dip in all Mexican restaurants and it is a condiment to add to your burro, chimichanga, taco, tostado, “cheese crisp”, quesadilla, nachos, or taco salad. It is included with the “sides” and is usually the most expensive addition you can add to your food selection. It is not a “freebie” like mustard, ketchup or mayonnaise.

The health benefits are so huge that it should be added regularly to all meals. It is stated on a website I read recently, http://www.nutritionfacts.org , that “Persin, a natural toxin found in avocados, appears to be so effective at killing breast cancer cells that it is being considered as a chemotherapy agent”.

Cut some chunks of avocado for your dinner salad. Add a few slices to your favorite sandwich…or make some guacamole to use as a topping or condiment.

This is such a simple recipe and easy to make. People who eat this particular guacamole concoction always comment how good it is. I think that is because most guacamole is too complicated and has too many ingredients; the best cooks add such things as tomatoes, green chile, sour cream, cottage cheese, and/or onion. Because avocados tend to be expensive, by adding some extra ingredients you can make it feed more people.

I think it is better to have a small portion of delicious guacamole than a large quantity of “OK” guacamole. Call me extravagant.

Ingredients:

        5 avocados (mashed)
        2 tablespoons lime juice (This helps preserve the color of the avocados)
        2 teaspoons garlic salt
        1/8 teaspoon Tabasco
        ½ teaspoon Worcestershire
        1/8-teaspoon cayenne

Process:

        The most difficult part of this whole recipe is buying the avocados at the right stage of ripeness.




They shouldn’t be too soft or too hard. As you slightly squeeze the avocados, feel for just a few soft spots in them. They should be “easy” to the touch. If they are hard like an apple they won’t work. If they are too soft the pulp will be dark and mushy and you will have wasted your money.

A good avocado is similar in feel to a perfectly ripe tomato.

Slice them length-wise. Remove the seed and squeeze the pulp into a small bowl. If all of the pulp doesn’t come out, use a spoon to get the rest.

Smash the avocado with a fork until it is smooth.




Add the rest of the ingredients and mix well. Chill for at least an hour before serving.


Pretty isn't it!




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