Sunday, July 20, 2008
Here at our home on Purple Hill, Jon and love to cook. We eat out plenty when we're on the road intermittently half the year. When we're home, we indulge in our favorite recipes! Having traveled to the southwest for many years, and loving every minute of it, we have tried some fo the best Mexican food there is. Gabriels in Santa Fe will happily make a killer batch of guacamole tableside with input from the customer and make it to your taste. A visual and culinary treat.
Lately we have been enjoying my sweet husband's gorgeous guacamole. He has perfected this and is willing to share his recipe with you out there in blogland. His guacamole has brought a smile to many a face as they dined here at our home. With a few shots of tequila, we count our blessings and days till we have a new president. In his honor, we have patriotically dubbed this Mexican concoction Barack-A-Mole!
Pictured above is the guacamole king, my husband, Jon!
2 or 3 medium size ripe avocados
1 large clove of garlic
1/2 c red onion
1 roma tomato
1/4 c fresh cilantro
1 tbsp. sour cream
1 tsp. coarse salt
Prepare the ingredients:
Finely chop the garlic
Slice onion into thin slices and chop into pieces.
Slice tomato in half, remove inside flesh and seeds. Then cut outer layer into strips and chop into small pieces.
Rinse a small bundle of cilantro thoroughly, dry with a towel and chop into fine pieces.
Once all of the above is prepared, cut each avocado in half and remove pit. Scoop with spoon and place into bowl.
Begin by mashing the avocados thoroughly. Next, incorporate the onion, garlic, cilantro and tomatoes. Add the sour cream to bring consistency to a creamy suspension. Squeeze the juice of half a lime and mix thoroughly. This will bring it to the final texture. Cover the mix with plastic wrap and chill for several hours. When ready, salt to taste, adding roughly 1 teaspoon. Mix thoroughly.
Tips for the best results: Pick avocados that are firm and not mushy. A slight resistance means it is ready. If it is very firm, place into a brown paper bag and store at room temperature for 2-3 days until soft enough for preparation.
Some recommended chips:
El Milagro Mexican kitchen style chips or Lundberg's sea salt flavored Rice chips.
Enjoy with your favorite tequila and Mexican dish.
Imbibe accordingly until November 4th and here's to Barack!
Pat & Jon