Mmmm
I love spring. Some of my favorite fresh veggies become cheaper. Like avocados. Dude, guacamole is da bomb. I've had so many friends over the years say, "But it's green. I can't eat green dip." Of course I reply that there are other greenish dips - spinach is the first to come to mind. And certainly people eat enough other green foods... I think it's the brighter green color plus the creamy texture that seems to turn people off. My feeling? Good. More for me.
But seriously, folks. If you haven't ever had guac, I suggest you try it once my way (not at a restaurant, they never make it well). If you still hate it after my recipe then I'll leave you alone about it.
Guac a la Emery (1-2 people)
1 large Hass Avocado
1 med or large tomato
lemon juice (either fresh or that little bottle)
Lawry's garlic salt (no substitutions)
1. Cut avocado in half longitudinally. You'll hit the pit in the middle with the knife. Use that as a guide and pivot the avocado around it. Gently pull apart. On the non-pit side, use the knife to make some longitude and latitude cuts in the meat, the more the better (this makes it easier to mush in the next step). Scoop out with a spoon and into a bowl. On the pit side, using spoon, dig very carefully as close to the pit as possible. Gently pry out and set aside. Then cut and scoop.
2. In bowl, take a metal dinner fork or a potato masher, (though I've found the fork works better because you can make it really creamy) and smush the chunks of avocado to the texture you want. I prefer it pretty creamy. Some prefer more chunks. Up to you.
3. Cut the tomato in half. Then cut that half into chunks of about 1/4in x 1/4in.Fold into the mushed avocado. Add more chopped tomato if you like.
4. Cover the top of the mixture with a sprinkling of garlic salt. Stir in.
5. Add approx 2 tbs of lemon juice.
6. Keep adding garlic salt and lemon juice until seasoned to your taste (I like mine tart and salty).
7. Enjoy with tortilla chips. (I like Tostitos Rounds... they hold up well under the heavy dip.)
But seriously, folks. If you haven't ever had guac, I suggest you try it once my way (not at a restaurant, they never make it well). If you still hate it after my recipe then I'll leave you alone about it.
Guac a la Emery (1-2 people)
1 large Hass Avocado
1 med or large tomato
lemon juice (either fresh or that little bottle)
Lawry's garlic salt (no substitutions)
1. Cut avocado in half longitudinally. You'll hit the pit in the middle with the knife. Use that as a guide and pivot the avocado around it. Gently pull apart. On the non-pit side, use the knife to make some longitude and latitude cuts in the meat, the more the better (this makes it easier to mush in the next step). Scoop out with a spoon and into a bowl. On the pit side, using spoon, dig very carefully as close to the pit as possible. Gently pry out and set aside. Then cut and scoop.
2. In bowl, take a metal dinner fork or a potato masher, (though I've found the fork works better because you can make it really creamy) and smush the chunks of avocado to the texture you want. I prefer it pretty creamy. Some prefer more chunks. Up to you.
3. Cut the tomato in half. Then cut that half into chunks of about 1/4in x 1/4in.Fold into the mushed avocado. Add more chopped tomato if you like.
4. Cover the top of the mixture with a sprinkling of garlic salt. Stir in.
5. Add approx 2 tbs of lemon juice.
6. Keep adding garlic salt and lemon juice until seasoned to your taste (I like mine tart and salty).
7. Enjoy with tortilla chips. (I like Tostitos Rounds... they hold up well under the heavy dip.)