Sunday, August 29, 2004


Basic Guacamole

Today I need to make guacamole for a party. It's an easy enough recipe, but one that a lot of people don't make. As a matter of fact, there is a commerical running these days that has a sad looking man tearing an avocado in half and putting it, pit, seed and all into a blender, before proclaiming "Guacamole, it's harder than you think." Funny though the ad is (which, BTW, is an ad for a fast food guacamole bacon burger) it sure is wrong! Guacamole is as simple a recipe as there is! Try this and see.


2 ripe avocados, pitted, peeled and mashed with a fork
¼ cup finely minced onion
1 fresh chile including seeds, minced
2 teaspoons fresh lime juice, or to taste
1 ½ teaspoons kosher salt, or to taste
1 small tomato, diced

Combine all ingredients in a bowl and stir to combine.

Makes about two cups

Here is more information on avocados from the California Avocado Commission

“The best way to tell if an avocado is ready for use is to gently squeeze. Ripe, ready-to-eat fruit will be firm yet will yield to gentle pressure.

To ripen an avocado, place it in a plain brown paper bag and store at room temperature until ready to eat (usually two to five days). Including an apple or banana in the bag accelerates the process because these fruits give off ethylene gas, a ripening agent.

To Peel An Avocado:
Start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves to separate.
Remove the seed by sliding the tip of a spoon gently underneath and lifting out. The other common seed-extraction method - striking the seed with a knife - is dangerous and not recommended.
Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, starting at the small end. Or simply scoop out the avocado meat with a spoon.”

For more information on avocados, visit

I made this last night for Dad's birthday and it was just wonderful! Thanks, Rachael!
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