Christie C. Tantalizing in Color. Ultra-Creamy in Consistency…
Guacamole
If I had to choose a fruit I could never give up, it would be the Aztec staple, ahuacatl, which we know better as the avocado. Its permanency as a favorite is due to one reason alone: Guacamole.
Tantalizing in color, ultra-creamy in consistency, guacamole is a guilt-free-ish salad dressing, dip, side, and sauce that I used to enjoy at El Pollito Mexicano in Brooklyn, and Viktor’s Café on West 52nd Street. When I moved out of the Big Apple, I was hard pressed for some good guacamole until finding out how easy it is to make.
Ingredients
- 3 Ripe Avocados
- 4 oz (113g) Cherry Tomatoes, quartered
- 1 Tablespoon (15g) Chopped Sweet Onion
- 3 Garlic Cloves chopped
- 2 Tablespoons (30g) Lime Juice
- 4 Tablespoons (20g) Chopped Fresh Cilantro
- Salt & Pepper to taste
- OPTIONAL: Jalapeno chopped to taste
- OPTIONAL: Fresh Chilies chopped or Chili Powder, to taste.
Instructions
-
Remove the pit and skin of the avocados and crush and mix the avocados with everything except the tomatoes until smooth. When you have a creamy consistency, fold in the tomatoes.
Enjoy!
Recipe Notes
References:
- Popenoe Wilson. 1963. Early History of the Avocado. California. Avocado Soc. Yearbook. 47:19-24.
- Storey W.B.B. Bergh G.A. Zentmyer. 1987. The Origin, Indigenous Range and Dissemination of the Avocado. Calif. Avocado Soc. Yearbook. 70:127-133.
- Gustafson, Don. 1967. History of the Avocado. San Diego County Agriculture Extension Service.
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