Cooking with Alison

Guacamole and Avocado Salsa

In Appetizers, Hors D'oeuvres, Snacks on August 1, 2010 at pm

I am in love with avocados.  When it comes to guacamole, I prefer the texture of roughly mashed avocados, so I use an S-shaped potato masher.  A fork works well too; or you could use a large mortar and pestle like Chef Bobby Flay.  For a slight variation, serve this as an “avocado salsa” by Not mashing the avocado pieces and cutting the roma tomatoes into slightly larger pieces (or halve cherry tomatoes instead).  Guacamole is pictured above.

Guacamole or Avocado Salsa Recipe

3 avocados

1 1/2 roma tomatoes, diced (Note: If making avocado salsa, cut the tomatoes into larger pieces or halve cherry tomatoes instead)

6 cloves roasted garlic mashed very well, or 1 clove fresh garlic finely minced (Note: Sometimes I just use 1/4 tsp garlic powder)

1 tbsp finely minced red onion or green onions

handful of chopped cilantro

2 tbsp lime juice

2 dashes of worcestershire sauce (optional – this is Not vegan)

hot pepper flakes or tabasco sauce to taste (optional)

sea salt (or coarse salt) and black pepper to taste

To make guacamole:  Cut the avocados in half and remove the seeds.  With the peel still on the avocado halves, run a sharp knife through the avocado flesh (without piercing the peel) to create a grid pattern, essentially dicing the avocado into large cubes.  Then use a spoon to scoop out the flesh into a large bowl.  Add the remaining ingredients.  Coarsely mash and mix together.  Adjust salt, spice, and lime to taste.  Serve with chips, pita chips, pita bread, crackers, toast rounds, or bread sticks, etc.

To make an avocado salsa:  Cut the avocados in half and remove the seeds.  With the peel still on the avocado halves, run a sharp knife through the avocado flesh (without piercing the peel) to create a grid pattern, essentially dicing the avocado into large cubes.  Then use a spoon to scoop out the flesh into a large bowl.  Add the remaining ingredients and very gently mix everything together. Do not mash the avocados.  Adjust salt, spice, and lime to taste.  You could serve this in a taco salad, or on baguette slices, or in a wrap, etc.

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