Random Observation/Comment #372: I don’t know how to pick the best avocado, and I think that means I still do not have the Force.
.Recipe: Something with dip – Guac and chips
I’ve made guacamole plenty of times in the past for picnics and tex-mex nights, but I really enjoyed this particular take on it. I think the diced garlic and bit of cayenne really brought out some strong flavors and gave it some character. I wound up directly combining this with the burritos on the same night.
- Don’t forget to get extra avocados because there’s never enough guacamole in the house. Let’s just say, I usually finish the guac before we make a dent in the chips.
- Make sure you dice the red onions extra thin and small or else they really make the guacamole spicy
- Be gentle with the cayenne – it’s good, but can take away from the flavor
- To peel the avocado, cut it in half, remove the seed, and cut with hash marks. This will take less time for mashing.
- Get someone who knows how to tell if the avocado is ripe.
Guac is totally my jam… made of avocado deliciousness. I think I just like the taste of avocado with a pinch of salt and olive oil, but adding other stuff in there also helps. It’s excellent with chips, and like mashed potatoes, goes with everything. I think the only thing left for me to do is learn how to pick the perfect ripe avocado.
~See Lemons Eat Guacamole