Wednesday, March 25, 2009

Recipe-Chunky Guacamole

Let your avocados ripen at room temperature until they have a little “give” when gently squeezed. Always cover any leftover cut avocado tightly, since they will oxidize and turn brown when exposed to air.

2 ripe avocados
juice of 1 lime (or to taste)
1/4 tsp salt
1 jalapeno or serrano pepper, minced (optional)
1 scallion, chopped (or 1 tbsp minced red onion)
1/4 tsp cumin
3 or 4 sprigs cilantro, chopped
1 tomato, seeded and diced

Cut avocado in half and remove pit. Scoop out flesh and mash roughly. Sprinkle with salt, lime juice, minced hot pepper, scallion, and cumin. Stir together well. Taste and adjust seasoning, adding more salt, lime juice, or cumin as needed. Just before serving, stir in most of the chopped cilantro and diced tomato. Sprinkle with a little more chopped cilantro and serve. Baby carrots, celery sticks, and red bell pepper strips make great healthy “dippers”!

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