Tantalizing in Color. Ultra-Creamy in Consistency…
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.
- 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.
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.
- 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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