Monday, April 12, 2010

Ripe Avocados --->Guacamole

Tonight was my night to bring the snacks for book club. Mine was a celebration of spring: strawberries with chocolate fruit dip, banana coconut muffins, and guacamole. We have not been able to get good avocados for months, but finally the tide has turned and ripe ones are in abundance. And that means it’s time for guac!



  • 2 ripe avocados, peeled
  • 2 tablespoon fresh medium salsa
  • 1 tablespoon lemon juice
  • 1 tablespoon minced red onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced jalapeno
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2-3 dashes Cholula hot sauce 


  1. In a medium bowl, mash the avocados with a fork.
  2. Stir in the salsa, lemon juice, onion, garlic, jalapeno, salt, pepper and hot sauce.
  3. Taste and adjust seasonings, adding more lemon juice or salt if needed.

  4. Serve the guacamole with corn chips. If I make guacamole and do not plan to serve it immediately, I bury the seed in it to keep it from turning brown. 
Cholula is far and away my favorite hot sauce.  It's pretty much the only one I use and I use it in all kinds of things -- rice, grits, stews, beans.  The difference between Cholula and the rest is that it is not just about heat.  Cholula adds great flavor in addition to a bit of heat.  

1 comment:

Virginia said...

I think the best method for preserving the green of guac when not eating immediately is to put plastic wrap over it - very tightly, smushed up against the guac, get all the air out possible. Learned that in one of the restaurants where I worked.