Saturday, January 17, 2009
By now, it’s old news that salsa has overtaken ketchup as the most popular condiment in the U.S. But have you ever wondered where guacamole is in the standings?
4 ripe Hass avocados
2 cloves garlic, minced
Juice of 1 to 2 limes
Halve, pit, and peel the avocados. Combine the avocados and garlic in a medium bowl and mash with a fork or potato masher until the desired texture. Stir in the lime juice and season to taste with salt. Serve immediately.
Serves 4. To determine if an avocado is ripe, give it a squeeze—it should yield to gentle pressure. You can make the guacamole as chunky or smooth as you like. Avocados are fairly bland and need lots of lime juice and salt to bring out their flavor, so season the guacamole liberally, tasting as you go. This simple Guacamole is in the Mexican style, and it’s delicious with chips and on burgers and sandwiches, tacos, quesadillas, enchiladas, and almost any other Mexican or Southwestern food you can think of. For Tex-Mex guacamole, add a bit of minced jalapeno or Serrano chile and a couple tablespoons each of finely diced red onion, Roma tomato, and cilantro. Guacamole is best fresh, but if you do have leftovers, press plastic wrap directly onto the surface to minimize browning and refrigerate.