Friday, December 18, 2009

Perfect Guacamole!

Serves 2-4.
Time: 5 Minutes


1 ripe hass avocado
1-2 Tbsp fresh cilantro leaves
(finely chopped) 
1 small chili/jalapeno pepper
(finely chopped) (as per taste)
1 Tbsp lime juice (juice of half lemon)
1 tomato(finely chopped)
1 onion (finely chopped)
salt to taste

Cut the avocado in half lengthwise around the seed. Remove seed. Scoop the flesh into a mixing bowl.

2. Using a fork, mash the avocado. Add the chopped onion, cilantro, chile pepper, lime or lemon juice, salt. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. 

3. Place the mixture in a food processor or blender, and pulse to the desired consistency. If you like coarse texture then just mix well using fork.

4. Serve with chips, tortillas.

1. Choose avocados with unblemished skin.Pick up an avocado and make sure it feels heavy.Press on the avocado, making sure it is soft enough to yield under your finger but not soft enough to leave a mark.Make sure a Florida avocado is green with a yellow tone. A Hass avocado from California should be purplish black.

2. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

3. Before storing leftover guacamole, cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate.

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