Monday, February 15, 2010

Guac It to Me!

I had never made guacamole before - but I'm feeling poorly again, and have been craving some chicken tortilla soup that requires it for a garnish. A slight modification of Alton Brown's recipe (to fit the contents of my pantry) produced something rich and flavorful, more than capable of standing on its own.
  • 1 avocado, seeded and peeled
  • juice of 1/2 lime
  • 1/4 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. cayenne powder
  • 1/4 large red onion, diced
  • 1 Roma tomato, seeded and diced (used about 2/3 cup of canned Muir Glens)
  • 1 tbsp. cilantro, chopped
  • 1 clove garlic, minced
Combine avocado and lime juice in a nonreactive bowl. When avocado is coated, drain and reserve any leftover juice.

Add salt, cumin and cayenne; mix and mash together (used two forks).

Add red onion, tomato, cilantro and garlic. Mix and adjust seasoning, if necessary.

Add reserved lime juice (if any - there wasn't any for me). Let sit at room temperature for an hour, then serve.

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