During my visit to Ecuador, I met with my best friends from high school. This time instead of having a girls’ night out we decided to invite out hubbies and have a homemade Mexican Dinner. I chose to bring guacamole because it is a delicious appetizer and also goes great with meat fajitas. As an appetizer I usually serve it with green plantain chips.
The trick for good guacamole is choosing an avocado that is perfectly ripe. There are several varieties of avocados, my favorite is the Hass variety because of its creaminess. There is also the Florida avocado (larger one) that contains more water and is less flavorful. One easy way to check for ripeness is by pressure. If the avocado is soft to the touch and there is some give then the avocado is ready. When the avocado is soft with too much give it is overripened. Learn how to pick a ripe avocado.
When an avocado is cut open its flesh is exposed to oxygen causing it to oxidize and turn brown. If the avocado is slightly brown inside you can still eat it, but it may be slightly bitter. There are some ways to keep avocados from turning brown: Leaving the pit in the avocado or placing it in the guacamole. Using acid from lime or lemon juice or even using cold water (rising the avocado in cold). When storing the guacamole place a plastic wrap on its surface making sure to prevent air from reaching it.
- 2 medium size avocados (approximately 2½ cups of mashed avocados)
- ½ cup of diced tomatoes (seeds and skin removed)
- 3 - 4 tablespoons of lime juice
- ¼ cup minced red onions
- 3 garlic cloves crushed
- 2 teaspoons of minced jalapeños
- 1 teaspoon of salt
- 4 teaspoons of finely chopped cilantro
- Cut the avocados in half and remove seed. Using a spoon, scoop out avocado from the peel into a mixing bowl.
- With a fork coarsely mash the avocados.
- Pour the lime juice and add the salt.
- Add the chopped onion, garlic, cilantro, tomatoes and jalapeños.
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