In my kitchen it all about turning ordinary ingredients into something extra ordinary!
How to make the best Guacamole on the planet!
Cindy and I were talking about just how would I describe this amazing and simple dish.
It went something like this... Something like this - squish ripe avocados with chopped chopped red onions, a couple minced garlic clove, a squeeze of lime juice, diced tomatoes and pepper and sea salt to taste. The real secret is in the RIPE AVOCADOS!
So I made this video as if you were in my kitchen standing right next to me.
Guacamole... just what is it, besides being delicious.
Well... it is is an avocado-based dip that originated with the Aztecs in Mexico. There are many variations, some recipes call for tomato, onion, garlic, lemon juice, chili, yogurt and other additional seasonings.
Pacific Coast Guacamole
Calories: 101 Total Fat: 8.32g Total Carbs: 6.54g Dietary Fiber: 4.33g Sugars: 1.04g Protein: 1.44g
3 ripe avocados, peeled and pitted
1 large Roma tomato
2 T onions, chopped
1 clove of garlic, chopped
Juice of one lime
¼ c cilantro, chopped
Hot sauce to taste
Salt freshly ground black pepper to taste
One at a time, run a knife through each avocado, starting at the top, until you reach the pit. Continue cutting around the pit until you reach the point you started. Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into the bowl. Mash coarsely with the back of a spoon or an old-fashioned potato masher.
Add the cilantro and onion, stir to combine, then taste. Season with salt (usually about a teaspoon) and lime juice. Scoop into a serving dish and garnish with more cilantro. Serves 8.