These avocados came from a tree on my DSIL's lot in town. She and The Colonel picked them. When they brought them home to me they were still a bit hard, so I placed them in a brown paper bag for a few days until they became ripe and soft.They were ready to be made into guacamole this afternoon.
I have never made guacamole before and lucky for me, I had recently seen an easy recipe for it in Southern Living magazine.
I took two avocados (the other two went home with DSIL and she took them to some people at work), cut them in half, scooped out the flesh and then mashed it in a bowl.
I then put 1/3 of a cup of chilled, drained salsa (your choice, I had some Don Pablo's mild salsa on hand) and 2 Tablespoons of lime juice into the mashed avocados and mixed well. Finally, I seasoned it with salt and pepper to taste.
Thank goodness I had some tortilla chips in the pantry. I broke them out and gave my Guacamole Fresca an official taste test.
Muy bueno.My Guacamole Fresca has a light taste. There is a subtle lime flavor in the background and the small amount of salsa is just right to complement the fresh avocados.
Often times I find the guacamole in restaurants too strong and overpowered by garlic and lime juice.
This simple recipe is simply delicious.
Muchas gracias for the avocados DSIL.
This looks delish! Hopefully I'll be able to try some during break.
ReplyDeleteFresh avocados are ambrosia. Avocado on Triscuits; you won't need anything else. Guac would surely garner you points; however, sister, don't think you can horn in on our dish "slap down". What other treasures does DSIL's lot contain?
ReplyDeleteYour dish certainly looks a lot more pleasing to the eye then most Mexican eateries sis, but still haven't acquired the taste for it yet, maybe when I am as old as you and Jennifer.
ReplyDelete