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Everyone asks my mom for her recipe. Here's my version.

Everyone asks my mom for her recipe. Here's my take on it.

How many times have I mentioned my mom’s guacamole? And how many times promised to give up her secrets?

Well, today is the day. With the last holiday weekend of summer looming, the time – and hopefully your avo – is ripe.

We will be whipping up at least one bowl of this at Keats View Cottage this weekend.

So here is my caveat. My mom’ s recipe is a bit finicky. For example, she blanches, peels and seeds the tomato. Not me.

She also measures everything.  Not me.

So this is really MY version of Patsy’s TDF Guacamole. No doubt you will have some of your own improvements to make.

INGREDIENTS

2  avocados – perfectly ripe if at all possible. 

Generous squeeze fresh lemon juice

1/2 tsp salt

1/4  cup (roughly) very finely chopped onion

One medium clove garlic, crushed

Green tabasco or chili powder to taste ( Warning: chili powder will often turn your guacamole from green to yellow – less appetizing)

1/2 medium tomato, finely chopped

1/3 cup (roughly) sour cream

METHOD

Halve avocados and remove pits. With paring knife, score each half right to the peel in a cross hatch pattern.

Use spoon to remove the pre-chopped fruit directly from peel to a medium sized bowl.

Sprinkle generously with lemon juice – at least two teaspoons –  and add salt. Mash with back of fork to desired consistency

Add chopped onion, crushed garlic and tabasco or chili powder and combine well.

Add sour cream and tomato and stir gently to combine. Taste and adjust seasonings as desired.

Chill at least one hour to allow flavours to develop. Serve with tortilla chips and my blog address, to save you the trouble of having to write this recipe out for all your friends. Cheers!

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