Guacamole


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There are countless Indian movies with story lines in which boy meets girl, girl hates boy, boy tries to woo the girl over and over and finally the girl falls head over heels for the boy and they live happily ever after 🙂 . Happened in my life too, except that the boy was the sexy green avocado. Long long ago, so long ago after listening to so many stories about the awesomeness of guacamole, finally came the day when I could actually taste it.  “Disappointment” doesn’t begin to describe how I felt that day. All I tasted was the avocado baby food, completely mashed with no identifiable flavors, I kept searching for some acid to cut the creaminess but in vain. I couldn’t help but wonder if there is something wrong with my taste buds as I was unable to appreciate this widely popular dip. I was cautiously staying away from it for a long time. But luckily it was one of those “first day, worst day” kind of deals. Since then, every guacamole I tasted has been better than its previous version. Over time I figured out the DNA for a good guacamole : chunky texture, lots of acid, spicy kicks and crunchy onions , and most of all, keeping it pure and not contaminating with sour cream and similar stuff.

I am always looking for new guacamole recipes and the latest one I tried was Alton Brown’s recipe. The cumin made me curious, I tried it , loved it and here it is 🙂

  • To add to the avocados , you’ll need :
  1. Red onions – 1 medium, finely chopped
  2. Plum tomatoes – 2 medium
  3. green chillies – 2, finely chopped
  4. Jalapeno – 1 , cut thin
  5. Lime – 1 (more if you like more acid)
  6. minced garlic – 2 tsp
  7. chopped cilantro

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  • The above quantities are for two ripe avocados. Scoop out the flesh of two ripe avocados.  Add the juice of 1 lime. Crush 2 tsp of black pepper and 1/2 tsp of cumin and 1/2 tsp of fennel (fennel is my two cents 🙂 ) and add to the avocados and also add salt.

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  • Gently mash the avocados with a fork (no baby food 🙂 ) and add the other ingredients to the avocados. Gently mix and adjust salt and pepper to taste.

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Thus, the guacamole I couldn’t stand once became my favorite dip for chips. I find tomato salsa to be too acidic , while guacamole offers the perfect balance of acid and creaminess.

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Wondering how you can use the familiar guacamole in a novel way ??  Check out MyFoodTapestry’s yummy guacamole sandwiches 🙂 .

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