FRESH GUACAMOLE

There is nothing better than a bowl of fresh guacamole any time of the year. It’s always preferable to select the ingredients fresh from your garden, but the supermarket produce section will suffice during the off-season.

A perfect bowl of guacamole starts with beautifully ripened avocados, (which happen to have multiple health benefits).

When selecting your avocados, give them a little squeeze…

~ If they are too mushy, they are too ripe

~ If they are too hard, let them ripen for about 1 – 2 days

~ The perfect avocado is right in-between, not too firm, and not too soft

Add to a bowl and mix it up…

1/4 - Cup of Finely Chopped Onion (red or white)

1 - Red Tomato, Chopped

1/4 - Cup of Fresh Cilantro

2 - Fresh Cloves of Garlic

1 - Fresh Lime – Squeeze All of the Juice Into the Bowl

1/2 - Teaspoons of Sea Salt

1/4 - Teaspoons of Freshly Ground Black Pepper

Mix well before adding…

2 - Haas Avocados – Cut in half

Scoop the meat out with a spoon. Use a knife to slice and mix the avocado in the bowl for a chunky guacamole. I prefer a chunkier blend – the more you mix it, the creamier the avocados become.

Optional if you like it spicy hot…

Dash of Red Pepper

4 -Slices of Jalapeño Peppers, Seeded and Finely Chopped

I like to chill my guacamole for about an hour or so before serving to let the ingredients emulsify. When storing, place saran wrap right onto the guacamole so that air does not touch the mix – this will help to avoid browning. (Avocados will turn brown quickly, like a banana once it’s unpeeled). If it should brown on you, simply scoop off the top layer and you’ll see a nice fresh-looking avocado green color.

Enjoy!

Lulu B’s Kitchen

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