After spending a large portion of today on a bus going back and forth across town to do a few errands, I finally ended up back at home. THEN the real work began, Monday being laundry day AND the day we put out the garbage for pick-up!
Once my thoughts turned to what would be for dinner, I was reminded of two things: I had already announced to my husband that we had to have leftovers for dinner before they took over complete control of the fridge, so that question was answered; and secondly, there was that bunch of cilantro in the crisper that needed to be used before it got black and slimy.
So, in addition to a hodge-podge of leftover chicken, salmon, pizza, meatballs, pasta, asparagus and brussel sprouts, it was time for something new – guacamole!
My husband and I are partial to my guacamole and I think it is one of the best around, if I do say so myself. It is the cilantro that makes it. If you are a cilantro ‘H8TR’, best turn back now.
Since I am of English & German extraction I really can’t say for sure, but I hear that in Mexico guacamole is most often served on lettuce as a salad or side dish. It can also be used as a garnish for tacos, burritos, tostadas, or flautas, as well as a dip with tortilla chips or raw vegetables. I think it would be delicious no matter how you use it!
- 2 large avocados, ripe (should be black in colour and slightly soft to the touch)
- 2 teaspoons fresh lime juice
- 1/4 cup sour cream (optional, but recommended!)
- 1 clove of crushed garlic
- 1 canned/bottled jalapeno pepper, finely chopped
- 1/4 cup onion, finely minced
- few sprigs of cilantro, coarsely chopped
- salt, to taste
1. Halve the avocados lengthwise and twist to open. Remove pit and scoop out pulp, then mash with a fork. Since my carpal tunnel is acting up today and one of my avocados was slightly less ripe and soft than I would have liked, I used a sharp knife and cut up the pulp in the bowl first to make it a little easier for my feeble hand to mash the avocado into a smooth paste.
2. Add lime juice, garlic, chopped onion, jalapeno, a pinch of salt, and cilantro, mixing after each addition.
3. Add sour cream if using – I think it adds to the delightful creamy texture and makes the finished product a little richer, so it is definitely worth using. I use low fat 5% sour cream for the best of the low fat world, while still having some flavour.
I cheated a bit today and used bottled lime juice because I forgot to pick up a couple of fresh limes, but use fresh if you can. They are always better!
Once everything is blended, you must test the final product and if necessary, adjust to taste.
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