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Gorgeous guacamole. February 2, 2013

Posted by ourfriendben in recipes.
Tags: , , ,

Silence Dogood here. Tomorrow is Superbowl Sunday, the second-most popular day for eating guacamole in the U.S. (the other is Cinco de Mayo). Apparently guac has taken its place with wings, seven-layer dip, pizza, beer, and other decadent delights in the ritual observance.

This seems strange to me, since guacamole is inherently healthy, as opposed to everything else served up for the Superbowl. And frankly, any guacamole will be pretty healthy, so whatever you do with it (short of mixing in mayonnaise, cheese and/or bacon) is fine. It’s not low-cal, but those calories do provide plenty of good, healthy fats, as opposed to most party fare.

The simplest, most delicious guacamole our friend Ben and I have ever had was made fresh tableside at a Mexican restaurant. Our server halved, pitted and peeled an avocado, chopped and lightly mashed the flesh to create a slightly chunky but creamy texture, chopped and stirred in a tomato, squeezed in some lime juice, and served it up with warm housemade tortilla chips. I couldn’t believe something so simple could taste so good!

It’s also easy to make your own. Buy a ripe Haas (now more commonly called Hass) avocado, or as many as you need to make enough dip for your guests. Quarter each avocado, removing the pit, and peel it. Mash the avocado flesh with a potato masher to create coarse chunks. Sprinkle the chunked avocado with fresh-squeezed lime and/or lemon juice, salt (we like RealSalt or Trocomare), and fresh-cracked black pepper.

Next, dice a sweet onion (such as a Vidalia or WallaWalla) and paste tomatoes, mince fresh cilantro, and stir them into the chunked avocado with a spoon. Taste and adjust seasonings, place plastic wrap on the surface of the guacamole, and refrigerate it to prevent discoloration. Resting the guacomole for at least an hour is a great way to let it ripen to greatness. Then you should serve it on a bed of ice to make sure it remains fresh and doesn’t discolor (put the bowl of guac in a larger bowl of cracked ice).

Of course, if you wanted, you too could make fresh guacamole TV-side to impress your guests. In either case, Enjoy!

‘Til next time,




1. lynne - February 4, 2013

Yum yum yum …now how d’ya make tortilla chips?

You just had to ask, didn’t you, Lynne? I don’t make tortilla chips, I buy them, or heat up tortilla shells and break them up to serve as chips, or heat up soft tortillas from the grocery, crisp them up, and break them up as chips. The best fresh, hot tortilla chips are made with masa harina and water and grilled in the traditional way. That’s why good Mexican restaurants’ tortilla chips taste very different from, say, Tostitos. I happen to enjoy Tostitos, but am always thrilled when eating at a Mexican restaurant to enjoy fresh-made tortilla chips!

lynne - February 4, 2013

What’s moderation?

Oh, my, Lynne! I define moderation as just enough so you feel satisfied, but still want more… But when you think about it, you realize that “more” is just that, more than you really want. So you stop, even though the aroma and flavor still tantalize you, and you think, “You know, I’m really full now, eating more’s a bad idea. I can always save the leftovers and eat them tomorrow.”

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