Guacamole
With a plethora of avocados (http://thatisallfornow.com/?p=8219) what else could I do but make guacamole – well avocado salads, stuffed avocados, cream of avocado soup, chicken-tortilla soup, avocado enhanced sandwiches – alright, there are countless things one can do with avocados, but guacamole is certainly one of the most delicious ways to enjoy and preserve fresh avocados.
There are also countless recipes for guacamole; like so many dishes, which come from my kitchen, with rare exception, I freely substitute ingredients based on what is on hand and/or what is available fresh. Thus, if you do not have both Serrano’s and Jalapenos use either or omit both; if you prefer Hass avocados, you will need a few more than if you use the Choquette or Hall, both large and shiny, which I prefer – everything is adaptable!
Ingredients:
2 large Avocados – 1 pureed, as if it were a potato to be mashed, the other finely diced
1 medium onion – finely diced
1 large tomato – medium dice
1 large Jalapeno pepper – roasted and pureed
1 medium Serrano pepper – roasted and pureed
Juice from 3-4 limes
Salt to taste
Directions:
I make this recipe in a food processor, if you are working by hand, you will require a very sharp knife, as you want the vegetables smaller than bite size.
Start by roasting both peppers. You may do this on your stove top, in a skillet or the oven. When they have a nice blackened char, remove them from the heat, and place them on a very sturdy paper towel or kitchen towel, and gently remove the skin.
Add the peppers to your food processor, or mash them in a bowl, with the back of a spoon. Add the lime juice and a good pinch of salt, leave the peppers in the food processor and add the first avocado, puree to a thick consistency, add the onion and dice finely. Put the tomato and second avocado, both coarsely cut, in the food processor, and chop. Taste, and add more salt and lime juice, if needed. Remove to a glass dish or container, and cover with plastic wrap. Let the guacamole set for a few hours, if you can, for the flavors to meld and be enhanced.
You will want to make sure there are plenty of chips available, but do not forget that a crudité works beautifully with fresh guacamole, as well.
Storage Hint: It freezes! If you are fortunate enough to have extra avocados, a great way to preserve them is to mash them, adding lemon or lime juice and salt. Package them in small quantities’, about a cup, and make sure they are air tight. The packages will keep for a good six months, and can be thawed to make guacamole or soup.
