Some of my Loaves & Dishes recipes just stick in my head. Tomato Basil Pie, Sausage and Barley Soup, Blueberry Cheesecake Yum, I could go on.
We had a fiesta of sorts in the office today, with a taco bar complete with guacamole. I’d forgotten how much I love guacamole. Avocados are hot, hot, hot right now in restaurants (think Subway, think fine dining, think celebrity chefs) in food and health magazines, on TV cooking shows.
Trust me. Avocado growers are rolling in green.
Thousands of guacamole recipes crowd the Internet, and pretty decent prepared versions are showing up in supermarket produce sections, but this one, from Loaves in 2007, remains my favorite. Co-worker Sherry makes it all the time and she said people always ask for the recipe. She credits me, bless her, though I took it straight off of Allrecipes.
No matter its origin, its destination is always the bottom of my tummy.
GUACAMOLE
3 avocados — peeled, pitted and mashed
Juice of 1 lime
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh
Cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper, optional
1. In a medium bowl, mash together the avocados, lime juice and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper.
2. Refrigerate 1 hour for best flavor. Serve with tortilla chips.
Makes 3 cups
Per 1/4 cup serving: 78 calories, 6.7 grams fat, 3 grams fiber, 1 gram protein, 5.1 grams carbohydrate, 4.2 milligrams sodium
– www.allrecipes.com