Sunday, 20 April 2008

H is for Haas Avocados

Cheating on this one because it could have been used under A, but then I would have lost the applesauce and sacrificed a guacamole recipe. Why have a guacamole recipe? Because I’ve been blessed with a spicy gene flowing down through the years from one of my ancestors and it needs to be expressed. Excellent for dipping taco chips, for fajitas, on top of huevos rancheros, alongside grilled chicken breasts, even smothered over pork chops. Unless you’re lucky and bought your avocados a few days previous, they are usually hard as rocks when picked up in the supermarket. Buy them anyway; drop them in a paper bag with either an apple or banana and they will ripen in a couple of days and be soft enough to mash up. Anticipation will make the end product even tastier.

4                          avocados ripe about 2 pounds
½ cup                 tomato peeled, seeded and finely chopped
¼ cup                 red onion finely diced
¼ cup                 cilantro
3 tablespoons     lemon juice or lime
1 clove                 garlic minced
1/4 teaspoon      cayenne pepper
1/8 teaspoon      salt
1/8 teaspoon      chile powder
2                           jalapeño peppers seeded & minced
  • Peel and pit the avocados; then use a fork to coarsely mash them in a bowl.
  • Mix in the lemon juice and then the remainder of the ingredients. Stir until well combined, but do not over mix into a smooth paste. Using a food processor tends to turn the mixture to mush.
  • Chill for 30 to 45 minutes before serving.
Mince up 2 additional jalapeño peppers into a small bowl so the more adventurous can add heat to their taste.

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